Marmite Caramel Brownies
Along with the bar of Very Peculiar came a box of baking goodies which included, not surprisingly, a jar of Marmite. I was tasked with using the chocolate to create something delicious. I took the remaining half of the bar and put it somewhere safe while I contemplated its fate. Remembering the delicious sea salted caramels I’d recently reviewed, I thought Marmite caramel might just work. Chocolate brownies made with Very Peculiar and oozing soft caramel was the vision that set my pulse racing. So Marmite Caramel Brownies it was.
The Marmite caramel was a triumph of perfectly balanced salt and decedent sweetness with a certain je ne sais quoi and it was all I could do not to tuck in straight away with a large spoon. Supertaster CT detected the Marmite, but my mother was none the wiser and just pronounced it to be delicious when I gave her a spoonful to try.
The brownies were true to my vision and completely scrumptious. They had the classic crunchy top and were running with caramel. I had to try one warm from the oven and thought things really couldn’t get better than this. Despite the sweetness of the caramel, these were well balanced by both the Marmite and the dark chocolate. The Marmite gave a slight saltiness and a certain umami quality that we all liked, although CT was the only one who could actually taste Marmite. The next day, they had formed a more fudgy consistency, but were just as good. These have to be some of the best brownies I have ever made.
- 1 tbsp honey
- scant 1/2 tsp Marmite
- 90g caster sugar
- 200 ml double cream
- 100g unsalted butter
- 100g dark chocolate 85%
- 50g Very Peculiar (Marmite chocolate)
- 200g dark brown sugar
- 2 large eggs (I used duck eggs)
- 95g self-raising flour
- 5g cocoa powder
- Melt the honey and marmite in a pan over medium heat, then slowly add the sugar and leave for a few minutes to melt and lightly caramelise.
- Heat the cream in another pan to just about boiling.
- When the sugar has reached a golden caramel colour, add the cream, standing well back in case of spitting. Stir vigourously and continue to cook for a few minutes until the caramel is thick and golden but still liquid. Remove from the heat and leave to cool.
- Melt the butter and chocolate in a large pan over low heat.Remove from the heat, add the sugar and stir. Beat in the eggs one by one, then sift in the dry ingredients.
- Stir until just combined, then spoon half the mixture into a 20 cm square mould (line as appropriate).
- Spoon the cooled caramel over the top, then dollop over the rest of the brownie mixture. Drag a skewer through the mixture to swirl it together slightly.
- Bake at 180°C for 25 minutes until well risen with only a slight wobble to it.
- Leave to cool, then cut into 12 pieces.
As these brownies are thoroughly wicked, I am sending them off to this month’s Calendar Cakes which is hosted by Dolly Bakes with the theme something wicked this way comes…. This monthly challenge is co-hosted at Laura Loves Cakes.
Made from scratch as these are with perhaps the best caramel I’ve ever made, I am submitting these Marmite Caramel Brownies to Javelin Warrior’s Made With Love Mondays.
Thanks to Beth from Splendid Communications for the bar of Very Peculiar and accompanying baking items which I was sent in order to create a Very Peculiar bake.
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