Fudgy Salted Caramel Cacao Brownies

Makes 14

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You're probably wondering why cacao and not cocoa (or not...probably not), well, simply, that's all I had in my pantry on the evening that I felt like brownies. I was sitting on my couch like a potato and wanting something chocolatey but had no chocolate in my kitchen bar some cacao powder. I got a teensy creative and made a salted caramel to mix into a brownie mixture and it was lushhhhh.

If only I had some left. I walked for 2 hours today and then did a workout class, so I definitely deserve some. You don't need a large slice to satisfy your sweet tooth (but it is encouraged to eat half in one sitting). A little bonus point - it's cacao not cocoa so... definitely better for you.

PRO TIPS

• For a more traditional brownie, use cocoa instead of cacao.

• Get creative, chuck some chocolate chips in, some nuts, some berries perchance??

• These should be quite fudgy so don't worry about slightly undercooking but DO worry about overcooking, cuz then they'll be a bit dry.

Recipe

Ingredients

Salted Caramel

• 1/8 cup of water

• 1/2 cup of sugar

• 1.5 tablespoons of butter, softened

• 1/3 cup of double cream

• 1/2 teaspoon of salt

Brownies

• 1/2 cup of salted butter, melted

• 1 tablespoon of coconut oil

• 1/2 cup of white granulated sugar

• 2 large eggs

• 1 teaspoon of vanilla bean paste

• 1/2 scant cup of plain flour

• 1/3 cup of cacao powder

• Salted caramel

Method

Salted Caramel

1. In a pot on a medium heat add the water and sugar. Whisk continuously until all the sugar has melted. Then increase the heat so that the sugar can start to darken. When the colour turns orange/red remove from the heat. Add in the cream and furiously whisk (it will bubble up). Then add in the butter and salt and whisk until you have a nice thick caramel.

2. Pour the caramel into a serving jug and set aside.

Brownies

1. Preheat the oven to 180℃ (356℉).

2. Whisk together butter, sugar, and oil until combined. Add in eggs and vanilla bean paste. Whisk until lighter and thicker in texture.

3. Sieve dry ingredients into the mixture and fold them in until just combined. You don't want to over mix because they will lose their lightness.

4. Pour/spread (it's quite a thick mixture) into a dish lined with baking paper. Depending on how thick you want your brownies you can choose your dish size accordingly.

5. Swirl half of the caramel over the top of the brownies.

6. Bake for 20 - 25 minutes.

7. Let the brownies cool. Pour over the remaining caramel. Cut into even slices, serve, and enjoyoyoyoy

Stay Salty,

Romy xx