Hello you. Yes, you. I know you can’t take your eyes off me. I’m rich, warm and utterly irresistible, and I’m begging you to just take a bite…I’m certainly not a treat for the faint-hearted. If you allow yourself to indulge, you’ll first encounter a trace of salt that just touches your lips as your discover a drizzle of thick, velvety caramel nestled on my surface. Then, your teeth will overcome gentle resistance from my crisp surface before collapsing into a deep, thick, chocolatey mouthful of brownie bliss. The room will become hazy as a seductive combination of sugar and salt enrapture your senses, and you’ll be licking your lips and gazing longingly at your second bite before you’ve finished your first. And that’s ok, because there’s plenty of me to enjoy. I can be yours, tonight, if you’ll just whip out that apron and mixing bowl and spend a sweet hour in the kitchen. Oh, and any leftover salted caramel sauce can by drizzled generously over icecream… Tempting?





Salted Caramel Fudge Brownies Preparation Time: 1 hour Total Time: 1 1/2 hours INGREDIENTS Salted Caramel Sauce Based off this Nigella Lawson recipe. 90 g unsalted butter, cubed

100 g light brown sugar

50 g golden syrup

125 mL double cream

1 teaspoon vanilla extract

1 or 2 teaspoons salt flakes, plus extra for sprinkling Brownies 240 g good quality dark chocolate

170 g unsalted butter

15 g cocoa powder

3 large eggs, plus one extra yolk

150 g caster sugar

100 g light brown sugar

1 teaspoon vanilla essence

55 g plain flour (gluten free plain flour works just as well)

55 g wholemeal plain flour

1/4 teaspoon salt METHOD Salted Caramel Sauce In a small saucepan over medium heat, combine the butter, sugar and golden syrup. Whisk occasionally until the butter has melted. Turn the heat to high and bring the mixture to the boil without stirring. Once boiling, reduce the heat to low. Add the cream, vanilla and salt, then stir over low heat for 3 minutes until thickened. Remove from the heat and set aside to cool. Brownies Preheat the oven to 170 °C/340°F fan-forced. Grease and line a (roughly) 28 cm x 15 cm slice tin. In a medium heatproof bowl, stir the chocolate and butter over a pot of simmering water until almost melted. Remove from heat and stir in the cocoa powder until the mixture is smooth and all of the chocolate and butter has melted. Allow to cool until lukewarm. Meanwhile, beat the eggs and sugars in a medium bowl on high speed for 5 minutes until light and creamy. Scrape down the bowl with a spatula every few minutes. Add the vanilla and beat for another 30 seconds. Gently fold the cooled chocolate mixture into the eggs and sugar with a large metal spoon. Sift the flour and salt over the mixture, and carefully fold through until everything is just combined. Pour the batter into the prepared tin. Drizzle half of the warm caramel evenly over the surface, and use a skewer to drag it through the batter. Refrigerate the remaining caramel while the brownies are baking. Bake the brownies on the oven’s central rack for 30-35 minutes until a metal skewer comes out clean but very moist. Take care not to overcook the brownies, from the 30 minute mark they will quickly change from ‘fudgey’ to ‘cakey’. Allow the brownie slab to cool in the tin until just warm to the touch. Take the caramel out of the fridge, it should be thick and gooey. Dollop little spoonfuls of it over the brownie, and sprinkle lightly with extra salt flakes. Lift the brownie slab from the tin, and cut into bars with a sharp knife. Best served warm with a big glass of milk! Store brownies covered and refrigerated for up to 5 days. Refrigerate the caramel sauce in an airtight container or jar for up to 2 weeks.