Hazelnut & Salted Caramel Brownies

The well rounded notes of No. 7 dark chocolate work well with the salted caramel.

Ruth Hinks, UK World Chocolate Master

  • 16 brownies
  • 60 minutes
  • Medium

Ingredients

Salted Caramel
60g Cream
1g Vanilla
40g Golden syrup
60g Granulated sugar
1g Salt
15g Unsalted butter

Brownie
150g Eggs (3 medium)
275g Caster sugar
180g No. 7 dark chocolate
185g Unsalted butter
85g Plain flour
40g Cocoa powder
50g Candied hazelnuts

Method

Salted Caramel

  1. Bring the cream, vanilla and golden syrup to the boil, and set aside.
  2. Make a dry caramel by heating a small saucepan and slowly adding the sugar, allowing it to melt between additions.
  3. Slowly add the salt, butter and cream mix.
  4. Bring to the boil, and strain the mixture into a bowl.
  5. Allow to cool at room temperature.

Brownie

  1. Preheat the oven to 180°C.
  2. Grease a 9×9” baking tray.
  3. Whisk the eggs and sugar until light and fluffy.
  4. In a plastic bowl, melt together the No. 7 dark chocolate and butter in the microwave.
  5. Fold the chocolate mix into the eggs.
  6. Fold in the flour, cocoa and hazelnuts.
  7. Pour into a tin, pour the caramel over the top, and swirl it into the brownie.
  8. Bake for 20 minutes.

Store in an air-tight container at room temperature for up to 5 days.

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