SALTED CARAMEL BROWNIES

Salted Caramel Brownies

Well after a flying visit to the South West, I came home to a day off…heaven wouldn’t you think? Except I spent half of it waiting in a doctors surgery for kid #5 to see doctor, and the other half waiting at dental surgeon for kid #3 to see dentist! Them’s the breaks with a bunch ‘o’ kids! So having made this earlier, and half written this blog post, it seemed the easiest thing to put up…but not without trying it again…which I happily did…all for the sake of the blog! The things I sacrifice for you guys…really…

Salted Caramel Brownies

NEED:

300g rapadura sugar

70g unsalted butter

1 tsp vanilla bean paste

2 tsp sea salt plus extra for topping

4 large eggs

1 large yolk

60g cacao powder

150g SR flour

100g each macadamia and pecan or pistachio kernels

Extra nuts for topping

DO:

Preheat oven to fan forced 180°C and line a 23cm square pan with baking paper that comes up over the edges for easy removal.

Place sugar, butter and vanilla into Thermomix bowl and chop together for 5 seconds on speed 6. Cook for 15 minutes at Varoma temperature on speed 2.

Add salt and incorporate for 30 seconds on speed 4.

Add eggs, yolk and cacao to Thermomix bowl and mix for 15 seconds on speed 5.

Scrape down sides of bowl and add flour and nuts and mix for 3 seconds on speed 5.

Spread into prepared pan, stud with additional nuts, sprinkle generously with additional sea salt and bake for 10 minutes.

Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 10 minutes or until just wobbly in centre.

Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately!