Salted Caramel Cookie Dough Brownie

As a special limited edition treat, we have been working with Twisted London to offer their customers the chance to give Seed and Bean a try with their orders at the end of January. We would also love to treat all of you with this exclusive Salted Caramel Cookie Dough Brownie recipe.

 

INGREDIENTS:

For the Brownie:

  • 200g Seed and Bean 72% Extra Dark Chocolate
  • 80g Seed and Bean Milk or White Chocolate of your choice. You can even use more dark chocolate, plain or a flavour.
  • 125g butter
  • 90g caster sugar 
  • 90g brown sugar
  • 2 eggs
  • 44g flour
  • 44g cocoa 

For the Salted Caramel Sauce:

  • 40g sugar
  • 18g butter (diced)
  • 20g cream
  • 20g Maldon sea salt

 

METHOD:

For the Brownie:

  • Melt butter and 160g of dark chocolate. Let to cool to room temperature.
  • Whisk sugar and eggs for 10 minutes to create a mixture.
  • Fold dark chocolate mixture through eggs.
  • Combine flour and cocoa, sieve into wet mixture.
  • Add other chocolate and dark chocolate bits, fold through mixture. 
  • Line tray with parchment paper and grease with oil.
  • Pour mixture in and bake at 160 degrees Celsius for 45 minutes 
  • Allow to cool before cutting into 5x5cm pieces, keep all offcuts for crumb.

Brownie Crumb:

  • Using the offcuts from the brownie, cut small and place on greaseproof paper on a baking tray.
  • Place in oven at 160 degrees Celsius for 1 hour 20 minutes, or until dehydrated.
  • Using a blender, make the crumb finer for topping.

For the Salted Caramel Sauce:

  • Using a tall pan (so that the mix doesn’t boil over when adding other ingredients) bring sugar to caramel.
  • Add the butter, letting it combine with the caramel.
  • Add salt.
  • Chill

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