Cornish Salted Caramel Brownies
Salted caramel and brownies are two of my favourite things, so what could be better than combining them both? Not much as it turns out!
Two splendid Cornish products came into play here and were, in large part, responsible for these delectable treats. I muscled in on a Twitter conversation between Cornish Sea Salt and Rodda’s just when pictures of sea salted brownies were being shown. Well that was it, I had to make some. So I did, a few weeks ago now. I pretty much used the same recipe as I did for the Marmite Caramel Brownies I came up with last year, but the method was different and obviously I didn’t use Marmite. I wanted to make a brownie batter using a rich dark chocolate so as to make a good foil for the sweet salted caramel. Rather than sandwiching the caramel as I’d done previously, I decided to swirl it through the batter.
There is no way to describe these brownies other than sublime. The caramel, which had the tang of honey, was perfectly salted and created a squidgy interior with a chewy toffee crust. Despite their deliciousness, CT and I weren’t able to eat them all at one sitting and they lasted us over the next few days. By this time they had taken on the consistency of fudge – two for the price of one, my oh my! I served these with Rodda’s clotted cream custard, which happened to go perfectly, both when the brownies were warm and when they were cold. Despite the rugged terrain and unpredictable weather, we’re quite a decadent lot in Cornwall.
I am sending these off to Javelin Warrior for his Made with Love Monday.
I am also sending them to Emily over at A Mummy Too for her #recipeoftheweek.
Many thanks to Cornish Sea Salt for sending me a tub of their new flakes to try out and to Rodda’s for the custard. You can see my review of these products on the Cornish Cornucopia post.
- 1 tbsp honey
- 1/2 tsp Cornish sea salt
- 90g caster sugar
- 200 ml double cream
- 100g unsalted butter
- 150g dark chocolate 85%
- 200g dark brown sugar
- 2 large eggs (I used duck eggs)
- 95g self-raising flour
- 5g cocoa powder
Prep time: Cook time: Total time: Yield: 12