‘Batter’ not miss out on making these bitter chocolate, fudge and sea salt brownies
“This brownie is served in all of my restaurants and in the pub too, so if you’ve been to one of my places you may well have had it before.
The nice thing about this recipe is that you can alter it and add different fillings, like some nuts or dried fruit in place of the fudge, and it will still work. Super, simple and naughty!”
• 225g unsalted butter
• 275g good-quality dark chocolate (70% cocoa solids)
• 400g golden caster sugar
• 6 large free-range eggs
• 200g plain flour
• 10g flaky sea salt
• 150g vanilla fudge, chopped
For the salted caramel sauce:
• 125g caster sugar
• 80ml double cream
• 45g unsalted butter
• a good pinch sea salt
• flaky sea salt, sprinkle
1 Preheat your oven to 165°C. Line a 20 x 30cm baking tin with baking parchment.
2 Put the butter, chocolate and sugar into a bain-marie or a heatproof bowl over a pan of simmering water (making sure the base of the bowl isn’t touching the water) and leave to melt.
3 In another bowl, whisk the eggs until light and fluffy. When the chocolate mixture is melted, remove the bowl from the heat and let cool slightly if necessary, until warm not hot, then carefully fold it into the eggs.
4 Sift the flour over the chocolate mixture and fold in, then add the sea salt and chopped fudge and fold gently to distribute evenly.
5 Pour the mixture into the prepared baking tin and bake for 20–25 minutes or until the brownie is set but still slightly soft in the middle. Remove from the oven and allow to cool.
6 While the chocolate brownie is cooling, make the salted caramel sauce. Melt the sugar in a heavy-based pan over a medium heat and cook to a golden brown caramel. Immediately take off the heat and pour in the cream (the caramel will bubble and splutter as you pour, so be careful). Whisk in the butter and salt, then leave to cool.
7 Once cooled, cut the brownie into squares using a sharp knife and drizzle over the salted caramel sauce. Finish with a tiny sprinkling of flaky salt.
Recipe courtesy of Nathan Outlaw, extracted from Nathan Outlaw’s Home Kitchen