It’s Monday, and what better way to start the week than with a little treat?
We all know that brownies rule, I mean, if you don’t agree, who are you, and what are you doing with your life?!
The other best thing ever is caramel. So I decided to put the two together and call it a day. This is what I came up with; the sexy caramel brownie bar. Isn’t it just?
The Brownie Layer
2 tablespoons Ground Flax Seed
4 tablespoons of Water
150 grams Dark Chocolate (70% or higher)
100 grams (Vegan) Butter
300 grams Cane Sugar
1 teaspoon Vanilla Bean Pasta
50 mL Water
1/2 teaspoon Sea Salt
225 grams All Purpose Flour
50 grams Cocoa Powder
1/4 teaspoon Baking Soda
Preheat oven to 175°C / 350°F.
Mix together the ground flax + 4 tablespoons of water, and leave to thicken.
Roughly chop the chocolate and melt over a bain-marie (double boiler for the unpretentious) along with the butter. When all melted, take the bowl off the heat and add the cane sugar, flax gel, vanilla, 50 mL water and sea salt. Stir well. Finally sift in the flour, cocoa powder and baking soda. Stir just until no lumps of flour are present.
Pour the batter into a 8 x 8 inch (20 x 20 cm) parchment lined cake pan. Bake on the middle rack for 25 – 30 minutes.
Let the brownies cool completely, preferably overnight in the fridge.
The Caramel Layer
175 gram Cane Sugar
2 tablespoons Water
2 tablespoons Maple Syrup
50 gram (Vegan) Butter
75 milliliters (Vegan) Cream
1/2 teaspoon Sea Salt
1/2 teaspoon Vanilla Bean Paste
Add cane sugar, water and maple syrup to a saucepan on a medium heat. Don’t stir, just let the sugar dissolve slowly. If the sugar and syrup don’t mix automatically, swirl the pan gently. Let the sugar and syrup slowly come to an amber colour. Locate a whisk and have it ready in your hand. Now take the saucepan off the heat, pour in the cream and start whisking. It will bubble angrily. Whisk until it has calmed down, place it back on the heat and whisk in the butter. Let the caramel sauce bubble a bit more and then take it off the heat and leave to cool to room temperature, before pouring it over the chilled brownie. Use almost all of it, but safe some to stir into your morning coffee or to drizzle over ice cream. Promise me?
Let the brownie and caramel cool down before pouring over 100 grams of melted, dark chocolate. Let the chocolate set in fridge, where these caramel brownie bars will also be stored. They can be enjoyed cold or, how I prefer, after they have been out of the fridge for about 10-15 minutes.