Dark Chocolate and Vino Cotto Caramel Brownie

INGREDIENTS

  • 360g dark chocolate (buttons or roughly chopped)
  • 150g Unsalted butter
  • 5 free range eggs
  • 230g Caster sugar
  • 80g Plain flour
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Preheat a fan-forced oven to 140C.

Place the chocolate and butter into a saucepan, place over very low heat, stirring until melted and glossy, remove and set aside.

Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.

Fold in the flour and then with the beater running, carefully pour in the chocolate. Mix until smooth, this will take approximately 2 minutes.

Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.

Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.

Remove from oven and set aside to cool completely.

To assemble, spoon the caramel over the top and using the back of a spoon, roughly spread over the surface of the brownie. Cut into 6 to 8 even pieces before serving.

Tip: To make this recipe gluten-free just replace the plain flour with gluten-free plain flour at the same ratio. Without the caramel on top, this brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring the brownie to room temperature and top with the Dark Chocolate & Vino Cotto Caramel.

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