Nadiya's bake ahead brownies
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Makes 12 squares
Everyone needs a great brownie in their bag of tricks – nothing fancy, just a simple brownie base. However, this brownie has a simple white chocolate and salted caramel topping that takes it to a whole other level.
Ingredients
For the brownies
- butter: 250g/9oz salted butter, plus extra for greasing
- dark chocolate: 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped
- eggs: 4 free-range eggs
- caster sugar: 280g/10oz caster sugar
- plain flour: 130g/4¾oz plain flour
- cocoa powder: 20g/¾oz cocoa powder
For the topping
- dulce de leche: 100g/3½oz tinned caramel (or dulce de leche)
- white chocolate: 100g/3½oz white chocolate, finely chopped
- sea salt: pinch sea salt flakes
Method
Lightly grease and line a 23cm/9in square cake tin.
Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely.
Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy.
Add the chocolate mixture and stir to combine.
Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6.
Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.
Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts!
Recipe tips
These brownies freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally. You can even microwave them for 30 seconds and then serve with a scoop of vanilla ice cream for a dream dessert.
