The idea of salt in cakes and desserts may seem a little strange, but caramel is a flavour that really benefits from it, intensifying the flavour. I can clearly remember the first time I made this recipe. The anticipation waiting for the brownies to cool enough to eat was so strong I had to do a little housework to distract myself – and then that first bite, sheer heaven. To make caramel, you do need a sugar thermometer. They aren’t expensive and will be a great investment, especially if you really like caramel and toffee!
makes: 12 or 16 squares
preparation: 50 minutes
baking: 35 minutes
cooling: 1 hour 20 minutes
freeze: Yes
for the base mixture
140g (5oz) good-quality (60% cocoa) dark dairy-free chocolate
55g (2oz) dairy-free milk chocolate
115g (4oz) dairy-free spread
3 large eggs, beaten
280g (10oz) golden granulated sugar
2 tsp vanilla extract
145g (5oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
½ tsp salt
3 tbsp cocoa powder
Fine sea salt, for decoration
for the caramel base
475g (1lb 1oz) caster sugar
1 tbsp golden syrup
175ml (6fl oz) soya double cream
1 tsp sea salt
equipment
18cm x 27cm (7 x 10½ inch) shallow baking tin and a sugar thermometer
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the baking tin, leaving enough lining paper hanging over the edge so you can lift out the brownies easily.
* First, make the caramel sauce. Place the sugar, 125ml (4fl oz) water and the golden syrup in a heavy-based saucepan and heat over a high heat, stirring occasionally, until the syrup becomes clear.
* Clip a sugar thermometer to the side of the saucepan and stop stirring. Cook the syrup until it comes to the boil. Continue to boil, gently swirling the saucepan occasionally, until the syrup just reaches 180°C (356°F) and caramelizes. Keep an eye on the syrup because if the caramel burns, you won’t be able to use it.
* Remove from the heat and very slowly spoon in the soya cream (be careful because it will spatter). Stir with a wooden spoon until the cream has been combined and is nice and smooth. Stir in the sea salt. Cover and put to one side. If the caramel begins to harden at any time, gently reheat it until it is pourable again.
* Now, make the brownies. Melt the chocolates and dairy-free spread together in a heatproof bowl. You can either do this over a simmering pan of water on the stove, making sure the bottom of the bowl does not touch the water, or, like me, use the microwave on a high setting for about 1½ minutes. Stir to make sure the ingredients have melted together.
* Using a hand-held electric mixer on a high speed setting, beat the eggs, sugar and vanilla together for 30 seconds.
* Gradually add the melted chocolate and dairy-free spread using a slow mixer speed until the mixture is well combined.
* Gently fold in the sifted flour, xanthan gum, salt and cocoa powder through the creamy mixture, using long folding motions (you don’t want to beat the air out).
* Spoon half the mixture into the lined baking tin, making sure it is evenly distributed, and level with the back of a metal spoon.
* Spoon six dessert spoons of caramel on top of the mixture, being careful not to put them too close to the edge of the pan, as the caramel will ooze out and stick to the baking parchment.
* Carefully spoon the remaining half of the brownie mixture over the top of the caramel, making sure it is evenly distributed and level.
* Spoon another six dessert spoons of caramel on the top, again being careful not to get them too close to the edge of the pan.
* Using a round-bladed knife, very carefully swirl the caramel through the brownie mixture. Don’t swirl too much, as we don’t want the caramel to be mixed into the chocolate mixture, we just want a nice swirly pattern.
* Bake in the oven for 35 minutes. You might think they don’t look cooked and be tempted to leave them in for longer, but don’t – brownies continue to cook and firm up as they cool.
* Leave the brownies to cool in the tin for 1 hour, if you can last that long! They will be easier to cut the longer you leave them. Sprinkle the cooked brownies with a few flakes of sea salt.
* Remove the brownies from the tin, peel off the baking parchment, and leave to finish cooling on a metal cooling rack. Once cold, cut into squares using a large plastic knife if you have one. If you don’t, use a large sharp knife heated in hot water in between slices. This will stop you getting into a lovely gooey mess.
tip: You will have lots of caramel sauce left, but it can be stored in the fridge for up to two weeks, so why not use the excuse to treat yourself to indulgent caramel-coated puddings and drizzled ice creams. You will probably need to gently warm the caramel when you take it out of the fridge.