Nadiya Hussain’s White Chocolate and Caramel Brownies
This classic recipe results in dense, fudgy brownies that can be easily customised with a range of toppings.
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Introduction
Everyone needs a great brownie in their bag of tricks, nothing fancy, just a simple brownie base that can be expanded on through time, or just left as it is. A good dense, fudgy brownie is all the joy we need in life.
Ingredients
| 250g | salted butter, plus extra for greasing |
| 250g | dark chocolate (70%), broken up or roughly chopped |
| 4 | medium eggs |
| 280g | caster sugar |
| 130g | plain flour |
| 20g | cocoa powder |
| For the top: | |
|---|---|
| 100g | caramel |
| 100g | white chocolate, chopped |
| rock salt |
Essential kit
You will need a 23cm square tin.
Method
Start by lining a 23cm square tin and greasing it lightly.
Melt the butter and dark chocolate in a pan till liquid, then take off the heat and leave to cool completely.
Once cool, put the eggs in a large mixing bowl along with the caster sugar and whisk till the mixture is really light in colour and very fluffy.
Add the cooled chocolate mixture and stir to fully combine.
Sift in the plain flour and cocoa powder and mix through till you have a thick batter. Pour into the prepared tin and level off. Leave in the fridge for 1 hour.
Preheat the oven to 180°C.
Drizzle over caramel in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.
Take out and leave to cool in the tin completely. Chill in the fridge overnight. Chop into squares and revel in your efforts.
TIP These freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally.
Reviews
1 Ratings
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