UA-121975756-1 carte-du-vin

Brownies with Hazelnuts & Salted Caramel


Topping & Glaze

  • 100g hazelnuts

  • 300g caster sugar

  • 30g salted butter

  • 250ml double cream

  • Sea salt flakes

Brownie mix

  • 200g unsalted butter

  • 200g 70% dark chocolate

  • 250g caster sugar

  • 150g plain flour

  • 3 eggs


  1. Pre-heat oven to 200° fan 180°

  2. Make the sauce first

  3. Dry fry hazelnuts over high heat, toss them until just brown.

  4. Chop them roughly (careful they will be hot!) & set aside

  5. Lower heat and sprinkle sugar into pan allow it to turn brown (Be patient here it will melt) stir lightly so it doesn’t burn on the bottom

  6. Once melted add butter and beat together

  7. Add cream SLOWLY and keep mixing all the time so cream doesn’t solidify.

  8. Once all cream added and caramel smooth boil for 1 minute, turn off heat and add salt.

  9. Pour into cool bowl until needed

  10. Prepare 20cm square tin by buttering and lining with baking paper, loose bottom tin is ideal

  11. Make the brownie mix by putting butter into pan over a high heat

  12. Once melted and butter bubbling fast remove from heat

  13. Break chocolate into small pieces and melt over pan of warm water

  14. Now add chocolate, butter, sugar and flour and beat until all smooth

  15. Add eggs and beat again until mixture velvety

  16. Pour batter into prepared tin and coat top with approx. 3 tbsps of the caramel and scatter half prepared hazelnuts

  17. Place in oven for 30-35 minutes (should be puffed up and set)

  18. Once baked leave in tin for about 20 minutes take out of tin.

  19. Best left in fridge overnight

  20. When ready to serve scatter rest of hazelnuts over top and drizzle the remaining caramel sauce over

  21. Cut into wedges and enjoy

We served this with Noble Hill Estate Blend

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