The Ultimate Chocolate Brownie with Miso Caramel
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)
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)
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.