Brownies with Hazelnuts & Salted Caramel

1 hour 30 Minutes

9 - 12 Servings

Pudding
Cherry Tarts

Introduction

These delicious brownies are a little effort but are worth it and can be made in advance.

Oven temperature

Pre-heat oven to 200°c fan 180°c – 400°f – Reg 6

Steps

Make the sauce first

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

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

  3. 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.

  4. Once disolved add butter and beat together.

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

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

  7. Pour into cool bowl until needed.

Brownie Mix

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

  2. Put butter into pan over a high heat

  3. Once melted and butter bubbling fast remove from heat

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

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

  6. Add eggs and beat again until mixture velvety 

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

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

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

  10. Best left in fridge overnight

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

  12. Cut into wedges and enjoy

Cooks tips

Get all the ingredients together and this makes this recipe less complicated than it looks!

Serve with

Enjoy on their own or add some whipped cream

Wine pairing

Your feedback:-

Cherry Tarts

Ingredients

For topping & glaze

  • 100g hazelnuts

  • 300g caster sugar

  • 30g salted butter

  • 250ml double cream

  • Sea salt 

For Brownie mix

  • 200g unsalted butter

  • 200g 70% dark chocolate

  • 250g caster sugar

  • 150g plain flour

  • 3 eggs

marian@carte-du-vin.co.uk

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