Do you love the sweet/salty flavour combo? The unexpected pairing of rich chocolate and salty chips is surprisingly more-ish…
SERVES 8-10 PREP 30 MINS + COOLING
COOK 50 MINS
You will need:
For the brownie:
220g dark chocolate, chopped
90g butter, chopped
3/4 cup brown sugar
2 eggs, lightly beaten
2/3 cup plain flour, sifted
⅓ cup sour cream
360g can caramel
150g chunky sea salt chips
For the ganache:
200g dark chocolate, chopped
1/3 cup thick cream
How to make the sweet & salty caramel brownie:
1 Preheat the oven to 160°C. Lightly grease a 20cm springform pan. Line base and sides with baking paper.
2 In a saucepan, combine 150g chocolate and butter. Melt over a low heat, stirring until smooth. Cool for 5 minutes.
3 Stir in sugar and eggs. Fold through flour, sour cream and remaining chocolate.
4 Pour into the pan, smoothing top. Bake 40-45 minutes until cooked. Using the handle of a wooden spoon, press holes over the top of the brownie about 2cm deep. Set aside to cool.
5 In a medium bowl, whisk caramel until smooth. Transfer to a piping bag fitted with a plain nozzle. Pipe caramel into holes. Roughly break 1 cup chips and insert into caramel holes. Spread half remaining caramel over top and poke in 1 cup chips on top.
How to make the ganache:
In a large microwave-safe bowl, combine chocolate and cream. Microwave on medium 2-3 minutes, stirring every 30 seconds with a metal spoon until smooth. Pour over brownie. Pile remaining chips on top and drizzle with remaining caramel.
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