INGREDIENTS
CARAMEL
1½ cups Granulated Sugar
¼ cup Water
¾ cup Whipping Cream
½ cup Unsalted Butter
¼ tsp Pure Vanilla Extract
1 -1 ½ tbsp Sea Salt
BROWNIES
2 cups Unsalted Butter, melted
1½ cup Plain Flour
½ tsp Salt
2 tsp Cocoa Powder
1 tsp Instant Espresso Powder/Coffee Granules
⅓ cup Hot Water
115g Bittersweet Chocolate, chopped
3 Large Eggs, beaten
1 tsp Pure Vanilla Extract
2 cups Granulated Sugar
⅔ cup Dark Chocolate Chips
WHIPPED CREAM
3 cups Heavy Whipping Cream
3 tsp Granulated Sugar
1½ tsp Pure Vanilla Extract
PREPARATION
CARAMEL
1) Add sugar and water to a stainless-steel bowl. Mix to combine
and then turn heat to medium high. Swirl the pan until sugar
turns to a caramel colour for about 13-14 mins. Turn heat down to
low. Add butter and whisk until thoroughly combined. Add
whipping cream and whisk thoroughly.
2) Remove from heat, add vanilla extract and sea salt, whisk
thoroughly. Allow to cool completely before putting into an
air-tight container to refrigerate.
BROWNIES
1) Preheat oven to 180°C using Convection Function. Line a 9”
baking pan with parchment.
2) Melt butter and set aside. Whisk flour and salt in a small mixing
bowl. Add cocoa powder, espresso powder, and chocolate to a
large mixing bowl. Add hot water and whisk well until chocolate
melts. Add butter, whisk well followed by eggs and vanilla extract.
Whisk well before adding sugar. Whisk well before mixing in the
chocolate chips with a rubber spatula just until combined. Pour
batter into prepared pan. Bake for 35 mins. Cool for 2 hours
before cutting to bite size pieces.
WHIPPED CREAM
1) Add heavy whipping cream, sugar and vanilla extract to a large
glass mixing bowl and mix on medium high speed with an
electric hand mixer until cream has stiff peaks. Chill untill
required.
ASSEMBLY
1) Layer brownies, caramel sauce and whipped cream in small trifle
bowls. Refrigerate until ready to serve.
COOKING TIP
Do not stir the caramel while heating, otherwise it will harden and crystallize.
