Every now and then, I crave a good brownie. Brownies are so versatile: they can be enjoyed as a snack on their own, paired with ice cream in summer, or eaten with a dollop of warm custard in winter. They’re a classic treat to which I’ve given my own special twist by incorporating a delicious mixture of honey and cocoa.
I have used golden caster sugar to add richness to the brownies but feel free to substitute this with brown sugar for a deeper flavour, or just white sugar if that’s all you have. I’ve also added a little bit of coffee powder. Coffee is a must for me when it comes to baking with cocoa as it really brings out the chocolate flavour.
Hermine, Semi-finalist of The Great British Bake Off 2020
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
For the salted caramel
Make a caramel by adding sugar and water in a small saucepan and cooking until golden.
Remove the caramel from the stove. Add the butter and double cream and stir using a whisk until combined.
Stir in the vanilla paste, ½ tsp of salt and pour into a jar ready to use.
For the batter
Preheat the oven to 160C fan.
Butter a 20cm square cake tin, line with parchment paper and set aside.
In a bowl add the Rowse Spreadable Honey, butter, cocoa powder, vanilla, instant coffee powder and salt, and melt over a double boiler. Set aside.
In a separate bowl whisk eggs and golden caster sugar at high speed to a ribbon stage. That is when it is light and airy and has doubled in size.
Fold the egg and sugar mixture into the chocolate mixture.
Sift and fold in the flour.
Fold in the chopped chocolate
Pour the batter into the prepared tin and tap on the work surface to allow the mix to settle and level up.
Bake for 15 minutes if you like your brownies gooey and 20 minutes if you prefer them cake-like.
Remove from the oven and allow to cool down.
Drizzle over the salted caramel sauce and sprinkle over the salt flakes.
Slice your brownies into 16 of 2 x 2 inch squares and plate them.