CHOCOLATE AND MACADAMIA BROWNIE with HONEY SALTED CARAMEL
Ingredients
Chocolate & Macadamia Brownie
- 115g unsalted butter
- 230g good quality dark chocolate (a)
- 150g soft brown sugar
- 50g caster sugar
- 180g eggs
- ½ teaspoon vanilla bean paste
- 80g plain (all purpose) flour
- ¼ teaspoon baking powder
- 15g Dutch-process cocoa powder
- Pinch of salt
- 100g good quality milk chocolate, cut into small chunks
- 80g good quality dark chocolate, cut into small chunks (b)
- 50g chopped macadamia nuts
Honey Salted Caramel
- 110g cream (min 35% fat)
- 165g caster sugar, remove all large lumps
- 125g unsalted butter, cut into 1cm cubes, keep cold
- 3g sea salt flakes
- 80g liquid glucose
- 50g good quality milk chocolate (the higher % the better)
- 5g vanilla extract
- 15g Tasmanian Leatherwood Honey
Method
Chocolate & Macadamia Brownie
1. Preheat the oven to 170 degrees celsius and line two 16cm square cake tins with baking paper.
2. Gently melt the butter and dark chocolate (a) together in a double boiler or microwave. In a mixing bowl combine the two sugars, eggs and vanilla bean paste and whisk by hand until combined. Add the butter and chocolate mix, then sift the dry ingredients into the bowl and fold all ingredients together gently to combine. Add the milk and dark chocolate (b) chunks and macadamia nuts and gently mix to combine.
3. Divide the mixture evenly between the prepared tins and bake for approximately 22 minutes or until crusty on top and soft in the centre. Be careful not to overcook. Leave to cool in the tins then turn onto a wire rack. Once cool cut into 4cm squares.
Honey Salted Caramel
1. Bring the cream just to a boil in a small saucepan and set aside. Warm the glucose in the microwave and place near stove area. Remove unsalted butter from fridge and place near stove area.
2. Heat a medium sized heavy bottomed pan until hot and place approximately 1/3 of the sugar into the pan. The sugar can be gently stirred but be careful not to allow any sugar crystals to sit on the sides of the pan. If this happens take a pastry brush and brush the sides of the pan with water to remove the sugar crystals. If the sugar begins to smoke at any stage reduce the heat. Wait until all of the sugar is melted (this looks clear) before adding the second 1/3 of sugar, again wait for this to become clear before adding the remaining sugar. Once all sugar is melted wait for a slight foam to form before removing from the heat.
3. Add the warmed milk, be careful to add slowly as this will bubble and the pan may overflow. Add the warmed glucose to the pan stirring with a whisk. Add the butter a few cubes at a time and continue to stir with the whisk until all combined. Add the vanilla extract and Tasmanian Leatherwood Honey and whisk to combine. Slowly pour the warm mixture over the milk chocolate and stir until all ingredients are combined.
4. Serve with the chocolate brownie while still warm. Any remaining salted caramel can be placed in a jar and stored in the fridge for up to six weeks. Delicious with hot toast or over ice cream!
This recipe has been created for Swell by Rachael King from Myrtle and Pepper Fine Chocolate.
As seen in Swell Issue 3.
