Picnic

Honey, cocoa & salted caramel brownies

Name: Honey, cocoa & salted caramel brownies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16
Ingredients: 100g caster sugar; 50g water; 60g butter; 60g full fat double cream; ½ tsp vanilla paste; ½ tsp sea salt flakes plus ½ tsp for decoration; 115g Rowse Spreadable Honey; 25g cocoa powder; 120g unsalted butter, melted; ½ tsp salt; 1 tsp vanilla paste (substitute with vanilla essence or pod); ½ tsp instant espresso coffee powder; 2 large eggs; 70g golden caster sugar (substitute with brown or white sugar if preferred); 120g plain flour; 80g chopped dark chocolate (pick a good quality minimum 60% dark chocolate)

25 mins to prep
15 mins to cook
Serves 16

This recipe uses:Spreadable HoneyWhere to buy

About

Every now and then, I crave a good brownie. Brownies are so versatile: they can be enjoyed as a snack on their own, paired with ice cream in summer, or eaten with a dollop of warm custard in winter. They’re a classic treat to which I’ve given my own special twist by incorporating a delicious mixture of honey and cocoa.

I have used golden caster sugar to add richness to the brownies but feel free to substitute this with brown sugar for a deeper flavour, or just white sugar if that’s all you have. I’ve also added a little bit of coffee powder. Coffee is a must for me when it comes to baking with cocoa as it really brings out the chocolate flavour.

Hermine, Semi-finalist of The Great British Bake Off 2020

Ingredients

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For the salted caramel

1
Make a caramel by adding sugar and water in a small saucepan and cooking until golden.
2
Remove the caramel from the stove. Add the butter and double cream and stir using a whisk until combined.
3
Stir in the vanilla paste, ½ tsp of salt and pour into a jar ready to use.

For the batter

1
Preheat the oven to 160C fan.
2
Butter a 20cm square cake tin, line with parchment paper and set aside.
3
In a bowl add the Rowse Spreadable Honey, butter, cocoa powder, vanilla, instant coffee powder and salt, and melt over a double boiler. Set aside.
4
In a separate bowl whisk eggs and golden caster sugar at high speed to a ribbon stage. That is when it is light and airy and has doubled in size.
5
Fold the egg and sugar mixture into the chocolate mixture.
6
Sift and fold in the flour.
7
Fold in the chopped chocolate
8
Pour the batter into the prepared tin and tap on the work surface to allow the mix to settle and level up.
9
Bake for 15 minutes if you like your brownies gooey and 20 minutes if you prefer them cake-like.
10
Remove from the oven and allow to cool down.
11
Drizzle over the salted caramel sauce and sprinkle over the salt flakes.
12
Slice your brownies into 16 of 2 x 2 inch squares and plate them.