23 November is a day I will always remember. It was the day I discovered Paul A Young‘s salt caramel brownies. Now, if you are going on a diet, I suggest that you stop reading now, because these brownies were unbelievable.
Chewy, fudgey, sweet with a hit of umaminess. I was hooked. Now, these beauties don’t come cheap at £5.95 a slice; however, if you ever walk down Wardour Street and don’t end up buying one of these, I’m afraid we are no longer friends.
Ever since that day, I have been trying to replicate this brownie at home. Now, I have tried the Guardian’s recipe, the recipe from Poires au Chocolat and even resorted to using Betty Crocker’s! However, none of these come anywhere close to what I tasted one year ago. Until now…..
- 1/3 cup cocoa powder
- 1 1/2 teaspoons instant coffee
- 1/2 cup boiling water
- 300 grams good quality dark chocolate (broken into pieces)
- 100g of unsalted butter
- 1/2 cup of vegetable oil
- 1 3/4 cups (tea mug) plain flour
- 2 large eggs
- 2 egg yolks (keep the egg white to make meringues. You can also substitute the egg yolk with flax seed)
- 2 teaspoons vanilla paste
- 2 1/2 cups sugar (The large volumes of sugar results in the legendary “crust” – the sign of a good brownie!)
- 1 teaspoon of salt
Method (adapted from the wonderful Brown eyed baker):
- Preheat the oven to 180 degrees Celsius
- Line your baking pan with baking paper
- Combine the cocoa, espresso powder and boiling water
- Mix in the chocolate, butter and oil until fully combined.
- Whisk in the eggs, egg yolk, vanilla paste, sugar and salt before sifting in the flour.
- Continue to mix until you have a glossy mixture (2-3 minutes)
- Pour mixture into the prepared tin and bake for c.30 minutes (to check when this is ready, insert a toothpick/chopstick into the brownie. If it comes out mostly clean with a few crumbs, the brownie is ready).
- Cool overnight (major test of willpower!).
Now, the need to use two egg yolks can be a bit of a hassle. However, this is truly the ultimate brownie recipe and make the perfect treats if you are trying to impress! It is so good, it even made it onto the Tang’s xmas menu!