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
