butter, for greasing
350g dark chocolate, broken in small pieces
250g unsalted butter
250g dark brown sugar
100g plain flour
1 tsp baking powder
4 tablespoons salted caramel
Heat the oven to 170°C. Lightly grease a 22cm square cake tin.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk the eggs and sugar together for about 2-3 minutes until smooth and fluffy.
Fold the chocolate mixture into the egg mixture.
Sieve the flour and baking powder into the mixture and stir to combine. Pour the mixture into the cake tin. Dot the top with dollops of salted caramel.
Place on the middle shelf of the oven and bake for about 35 minutes until the surface is set. It is cooked when it just starts to crack on the top. Remove from the oven. Allow to cool completely in the tin.
Slice the brownie into squares and serve with vanilla ice cream.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours