Bitter chocolate, fudge and sea salt brownie

Bitter chocolate, fudge and sea salt brownie

By
From
Nathan Outlaw's Home Kitchen
Serves
6-8
Photographer
David Loftus

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!

Ingredients

Quantity Ingredient
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

Quantity Ingredient
125g caster sugar
80ml double cream
45g unsalted butter
a good pinch sea salt

To finish

Quantity Ingredient
flaky sea salt, sprinkle

Method

  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.
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