Salted Caramel Chocolate Brownies | Makes 9 Slices
with Tony's Chocolonely Milk Chocolate Bar
Make February 14th a feast to remember for friends, family and loved ones with an indulgent dessert - made with love! Irresistibly fudgy, these Tony's Chocolonely Salted Caramel Chocolate Brownies are sure to win over that someone special.
The quantities provided above are averages only.
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
180 grams
Tony's Chocolonely Milk Chocolate Bar
(Contains Milk, Soya May contain Egg, Cereals containing gluten, Nuts, Peanut)
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 Chocolonely Milk Chocolate Bar into small pieces.
c) In a small saucepan, combine the sugar, 150g of the butter and two thirds of the chocolate.
d) 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.
a) 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.
b) Meanwhile, line an 8"x8" baking tin with baking paper.
c) Once the chocolate mixture has cooled, whisk in the eggs (see pantry for amount) until combined.
d) Once combined, use a sieve to 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 sauce.
b) Pop onto the middle shelf of your oven to bake, 28-30 mins. It's done when the middle has set and a toothpick inserted into the centre comes out clean. TIP: A few crumbs are okay.
c) Once baked, remove from the oven and leave to cool completely before removing from the tin and cutting into squares. TIP: If you like fudgy brownies, once cooled, leave your brownie in the fridge for an hour to firm up before serving.
Enjoy!
