Monday, 25 November 2013

Caramelised White Chocolate Brownies

Recipe from The Little Loaf

Caramelised White Chocolate Brownies

For the caramelised white chocolate250g good quality white chocolate, broken into pieces
pinch saltFor the brownies300g good quality dark chocolate, chopped
180g unsalted butter, diced
180g light brown soft sugar
4 eggs
1 egg yolk
115g ground almonds
100g plain flour
15g cocoa powder
1tsp baking powder
1tbsp milk


1. Preheat the oven to 125C/250F/mark ½. Place the white chocolate on a rimmed baking tray and place in the oven for 10 minutes. Remove from the oven, spread into a thin layer over the baking tray and return to the oven for another 10 minutes. Repeat this process every 10 minutes for 50 minutes or until the chocolate is a deep brown caramel colour. Remove from the oven, stir in the salt and set aside.

2. Preheat the oven to 170C/325F/mark 3. Grease and line a 9 inch/23cm square pan.

3. Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly before whisking in the sugar.

4. Beat the eggs and egg yolk into the dark chocolate mixture, once at a time, beating continuously until thick and glossy. Fold in the ground almonds, then sift in the flour, cocoa and baking powder and fold gently to combine. Stir in the milk.

5. Transfer half the batter to the prepared pan. Pour half the caramelised white chocolate over the batter, then top with the remaining batter. Drizzle the remaining white chocolate over the top and drag a skewer or knife across the top of the brownies (in perpendicular lines) to create a lattice pattern.

6. Bake for 25 minutes or until set but still a little squidgy. Remove from the oven and allow to cool before slicing.


  1. So pleased you liked the recipe, yours look DIVINE! Any going spare? :-)

    1. thanks (so pleased you shared it!) but alas, no :/


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