The Ultimate Chocolate Brownie with Miso Caramel

Updated: Feb 23

Well having just returned from the NEC doing a show for one of my corporate partners Symphony Kitchens, I caused quite a stir with this recipe. I made the best brownie I could make using all me knowledge and experience of eating brownies. One the first day when we served it up there was a small riot to get the the front of the crowd, by the second brownie there was a bit of scrum (All in the best of fun!).

Ok so here's my recipe as request by many lovely OT's ! (you know who you are, enjoy)





Ingredients

185g 70% Dark chocolate

185g Salted butter

3 Large Free range eggs

100g castor sugar

175g brown sugar

85g Plain flour

40g Cocoa powder

100g milk chocolate chips

4 tbsp of miso caramel (see our miso caramel recipe)


Here how

Place the dark chocolate and butter into a large glass bowl over simmering water and leave to slowly melt.

Meanwhile whisk together the two sugars and the eggs until they double inside and a light and fluffy, it should take about 5-10 minutes.

When the chocolate and butter have melted pour it into the beaten eggs and mix together being careful to not knock out the air.

Sieve in the cocoa powder an d flour, swap over spoons to a metal one and fold in the flour, again be really careful to not knock out the air.

Finally add in the chunks or buttons of milk chocolate and pour into a brownie tin

Using a teaspoon place the miso caramel on top of the brownie before baking at 170c fan for approximate 25-30 minutes.

When baked remove from the oven and leave too cool.



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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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