Salted Caramel Milk Chocolate Brownies
with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar | Perfect for sharing
We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. These chocolate brownies are filled with Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar... Delicious!
Tony’s mission is to make all chocolate 100% slave-free.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
(Contains Soya, Milk)
150 grams
Caster Sugar
150 grams
Unsalted Butter
(Contains Milk)
120 grams
Salted Caramel Sauce
(Contains Milk)
75 grams
Plain Flour
(Contains Cereals containing gluten)
20 grams
Cornflour
Not included in your delivery
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 5.
b) Chop the Tony's Chocoloney Milk Chocolate Caramel Sea Salt Bar into small pieces.
c) In a small saucepan, combine the sugar, 150g of the butter and two thirds of the chocolate. Stir on medium heat until the butter and chocolate have melted, 4-5 mins. TIP: Don't worry if the butter has separated from the chocolate, it will mix in nicely when you add the eggs later on. Keep the remaining butter for another recipe.
d) Pour the chocolate mixture into a large bowl and stir in one third of the salted caramel sauce, then set aside to cool, 5-10 mins.
a) Meanwhile, line your baking tin with baking paper.
b) Once the chocolate mixture has cooled, whisk in the eggs (see pantry for amount) until combined.
c) Once combined, sift in the flour and cornflour, then add the remaining chopped chocolate. Gently mix until the flour is fully combined.
a) Pour the brownie batter into your lined baking tin and drizzle over the remaining salted caramel sauce. Use a toothpick (or another pointy utensil) to gently swirl in the salted caramel.
b) Pop onto the middle shelf of your oven to bake, 28-30 mins. TIP: You'll know it's done when the middle has set and a toothpick inserted into the centre comes out with no uncooked batter on it (a few crumbs are okay).
c) Once baked, remove from the oven and leave to cool completely before removing from the tin and cutting. TIP: If you like fudgy brownies, once cooled, leave your brownie in the fridge for an hour to firm up.
Enjoy!
