Everyone loves a brownie, don't they? This once with Salted Caramel is sweet, moist and sticky. You can serve it as a cake with your morning coffee or with a light custard as a pudding; either way it's rich, delicious and very moreish.- Maria Whitehead MBE
1 jar of Hawkshead Relish Salted Caramel Sauce Buy
Halen Mon sea salt flakes
250g Unsalted Butter
200g Dark Chocolate (50%-70% Cocoa)
370g Caster Sugar
80g Cocoa Powder
60g Plain Flour
1/2 Tsp Baking Powder
100g Walnut Halves (optional)
Heat the oven to 160℃. Grease and line a 23cm square tin with baking parchment.
Melt the butter in a pan and break in the chocolate, then remove from the heat and allow the chocolate to slowly melt. Allow to cool gently.
Whisk the eggs and sugar until they have double in size using a hand-held mixer. Add the cooled chocolate mix then fold in the dry ingredients, including the walnuts if using but reserve a few for the top.
Pour half the batter into the tin, pour over a layer of the Salted Caramel Sauce, then finish with another layer of the chocolate brownie mix. Scatter a few walnut halves and Halen Mon salt crystals over the top and bake for 20 - 25 minutes until risen and the top is glossy and cracked.
Let the brownie cool completely in the tin before cutting into squares.