Every family has a favourite bake or family recipe, and ours is the chocolate brownie with which we’ve created using our salted caramel oat m!lk chocolate range.
I always find a chocolate brownie, if done well, to be the easiest, yet most decadent of treats. Versatile and delicious, they are great for after a dinner, served with lashings of fresh cream, decorated with raspberries or strawberries, or quite simply cold, in with a packed lunch. This recipe produces copious amounts of brownies, as in my house there is just no point making small batches, as we tend to pick at them all day and evening.
I also believe that we don’t need to be precious about our ingredients with chocolate brownies, as they are a pretty forgiving dish. You can use salted or unsalted butter, golden or white castor sugar, and any manner of chocolate chips, and they taste just as delicious (plant based alternatives can be used too).
So, as a treat for the Choc Affair team, we made a batch of these to give out as a mid-morning treat.
Oat M!lk Salted Caramel Brownie Ingredients:
- 370g butter (plant based substitutes can be used)
- 370g Classic Dark Chocolate (I used nearly 4 bars of our vegan dark chocolate and then the remainder I chopped up to add as chocolate chips).
- 170g plain flour
- 80g cocoa powder
- 6 large eggs (plant based substitutes can be used)
- 550g golden caster sugar
- 1 bar of Salted Caramel Oat M!lk Chocolate chopped into chunks.
Oat M!lk Salted Caramel Brownie Method
- Have the oven on 180/gas 4 or a fan oven at 160.
- Line a large tin with baking parchment, I used a 33 x 23 cm tin, as this is a large batch of brownies.
- Chop up the butter into cubes and break the chocolate up into squares. Pop into a heat proof bowl and then into the microwave. I always have the microwave on a mid heat when melting chocolate, check it every 60 seconds and stir to make sure it doesn’t burn. Leave the melted mixture to cool to room temperature.
- Chop up the caramel chocolate bars ready for use later and put to one side.
- Crack the eggs into a bowl and add the caster sugar, (personally I like golden, but if you have only got white in the cupboard, just use that).
- Using an electric whisk, beat them together until thick and creamy. They should leave a slight trail on the surface when you lift the whisk out.
- Add the cooled chocolate mixture to the creamy egg and sugar, and fold in.
- Sieve the cocoa and flour into the mix and fold in until all mixed.
- Add the caramel chocolate pieces.
- Stir gently through, pour the mixture into the tin, and then pop in the oven. Generally, I would say bake for 30 minutes, but honestly, this last batch took 45 minutes. I checked it twice, and when it barely wobbled when I shook the tin, I counted that as ready.
- Leave it to cool then cut into small squares, as it ends up a stodgy moist brownie, due to the amount of chocolate added, so even a small square is extremely decadent.
- Serve it slightly warm with fresh cream or as my family prefer ice cream (other substitutes can be used).
If you do manage to save any of these, place in an airtight container, they will last for approximately 10 days, but in all honesty, I think you will be lucky if they are around long enough to make it into a container!
Remember, you can replace the chocolates used in this recipe with any of our delicious chocolate bars, click here to view the full range.