Check out our latest magazine... Read Online

Recipe: Salted Caramel Praline Brownie

Wednesday, 22 May 2024 11:00

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

INGREDIENTS

For the salted caramel

  • 150g caster sugar
  • 125ml double cream
  • 25g butter
  • 1tsp salt
  • 75g toasted hazelnuts

For the brownie batter

  • 150g unsalted butter
  • 200g caster sugar
  • 50g soft brown sugar
  • 70g cocoa powder
  • 85g dark chocolate
  • 2 eggs
  • 70g plain flour

 

METHOD

1 For the caramel, melt the caster sugar and salt in a heavy based saucepan. When it’s golden brown and the sugar has just dissolved, remove it from the heat and pour in the cream. Being careful (it will bubble), beat the mixture to combine. If any lumps of sugar solidify, return the pan to a gentle heat and stir to melt through. Add the butter, stir to melt, and pour into a sterilised jar. Leave to cool.

2 For the brownies, preheat the oven to 160°C, and line an 8” square tin with baking parchment. Put the butter into a small pan over a gentle heat until the butter is melted, followed by the caster sugar, brown sugar, cocoa powder and dark chocolate. Place the pan over a low heat and leave for 5 minutes, without stirring, until the butter has completely melted and enveloped the other ingredients and you have a combined mixture. Don’t panic if it’s still a little grainy.

3 Remove from the heat, and crack in the eggs. Beat quickly to combine - the mixture should become smooth and glossy. Sieve in the flour and mix until just combined. Next, pour half of the brownie mixture into your lined tin. Add a layer of caramel, ensuring you leave a few centimetres of margin around the edge. Try not to smooth it at all, as you’ll end up mixing it with the brownie batter.

4 Scatter with the nuts, and then spoon over another thin layer of caramel. Top with the remaining brownie batter, and gently smooth into an even surface. Bake in your preheated oven for 25-30 minutes. You will be able to tell it’s done when the brownie has only the slightest wobble in the middle when shaken.

5 Cool in the tin until just warm, then carefully lift the paper out and leave on a rack to cool completely. Slice up and share.

Share

More from Food and Drink

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Weddings: The Food of Love

    From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

  • Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

    James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Highweald Estate: Wines of Outstanding Natural Beauty

    One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

    Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Easter Leg of Lamb

    When it comes to Easter feasts, you can always look to Italy for a sublime celebration of food, family and faith. This Easter leg of lamb with an Italian twist is the perfect dish to serve to your brood over the bank holiday

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

  • Kids Zone: Giant Pancakes

    Batter up! It’s time for some pancakes fun and flips with Sara Whatley’s easy-peasy giant pancakes!

  • Recipe: Choux Hearts with Berries

    Celebrity MasterChef contestant Lisa Faulkner knows full well that food is the language of love. So, what better way to woo your beloved on Valentine’s Day than with these stunning choux hearts?

  • Recipe: Truffled Macaroni & Smoked Haddock Bake

    Want something that combines supreme comfort with a little decadence? Well look no further than this divine truffled macaroni dish with an extra boost from smoked haddock

  • Recipe: Nigel Slater's Lamb Hotpot

    We’re getting to that time of the year when rustic food comes packed with extra appeal.

  • Ever So Easy Beef Bourguignon

    This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove

  • Recipe: Chinese-Style Glazed Pork Belly

    This Sunday (22nd) marks Chinese New Year. So we’re tucking in to a traditional Chinese dish, to celebrate the year of the rabbit!

  • How to make wild garlic and cheddar scones

    This savoury scone recipe from Mary Goodsell works perfectly alongside a bowl of hearty soup, or simply with salty butter and a smear of marmite.

© Sussex Living and Aiir 2024 | Unit 4 Regent Business Centre, 6 Jubilee Road, Burgess Hill, West Sussex, RH15 9TL