Chocolate Brownies with Salted Caramel Sauce
Ingredients for chocolate brownie:
½ cup castor sugar
½ cup dark chocolate, chopped
1⁄5 cup unsalted butter
¼ cup plain flour
¼ cup cocoa powder
1⁄8 cup milk chocolate, chopped
½ tsp vanilla extract
Ingredients for salted caramel sauce:
1 cup water
2⁄5 can MARIGOLD Vitaminised Sweetened Creamer
¼ cup heavy cream, room temperature
2 ½ tbsp unsalted butter, room temperature and cut into pieces
Salt to taste
Ingredient for garnish:
1 handful walnuts, toasted and chopped
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Preheat the oven to 180°C.
Put the dark and milk chocolate into a heatproof bowl and melt gently in a pan over simmering water, making sure the water doesn't touch the base of the bowl (double boil). Remove the bowl from the heat and leave to cool until needed.
Put the butter and sugar into a bowl and beat until fluffy. Gradually beat in the eggs, beating well after each addition. Beat in the vanilla essence.
Spoon the cooled melted chocolate onto the mixture then mix in thoroughly. Sift the flour and cocoa powder onto the mixture and gently stir in. When completely combined, spoon the mixture into the prepared tin (greased/lined with baking paper) and spread evenly.
Bake in the heated oven for about 30 minutes until firm to the touch but still a bit fudgy. The chocolate will continue to cook slightly for a few mins after coming out of the oven.
Remove the tin from the oven and set on a wire rack. Leave the chocolate brownies to cool completely before cutting into pieces to serve.
Salted caramel sauce
In a medium saucepan, set over medium-high heat, heat up butter and MARIGOLD Vitaminised Sweetened Creamer, whisk vigorously. It will bubble up aggressively but just keep whisking for 2-3 minutes.
Add cream continue to whisk until smooth for 3 to 4 minutes. Add ¼ cup of water.
When the texture of salted caramel begins to thicken, add ¼ cup water and whisk constantly for 3-4 minutes until thick.
Repeat step 3 with the remaining water until sauce forms a dark brown color.
Remove from heat, add salt to taste. Drizzle over brownies. Garnish with crushed walnuts.
The sauce will thicken after about 30 minutes in room temperature or when refrigerated. Place the sauce jar in a bowl of hot water until the original consistency is achieved.