Caramel Brownie Slice
Uploaded by Renshaw Baking
- 185 g butter
- 185 g dark chocolate
- 150 g whole egg
- 275 g soft light brown sugar
- 85 g plain flour
- 40 g cocoa powder
- 450 g Renshaw Luxury Caramel
- 200 g milk chocolate
- 100 g pistachio kernels
- 100 g cranberries
- 8 g rock salt
Baking the brownie layer:
Melt the chocolate and butter together over a Bain-marie.
Whisk the eggs and sugar to ribbon stage.
Fold in gently the cooled chocolate mix.
Fold in the sieved flour and cocoa powder.
Deposit into tray bake foils.
Bake at 160c for 20 - 30 minutes or until just baked.
Allow to cool.
Layering and decorating:
Heat Renshaw Luxury Caramel to 48C and spread the caramel on top of the brownie. Allow to cool.
Chop the pistachio kernels and cranberries into smaller pieces.
Temper the milk chocolate and pour on top of the caramel, scatter the pistachio and cranberries on top of the milk chocolate.
Finish by sprinkling the salt sparingly over the top of the chocolate.
Leave to set before cutting into slices.