For Salted Caramel + Pretzel Brownie:
200g dark chocolate, 70% cocoa solids, chopped into small pieces
100g self-raising flour
50g cocoa powder
200g caster sugar
100g light muscovado sugar
1 1/2tsp vanilla extract
3tbs salted caramel extract
3tbsp full fat milk
Salted caramel (to drizzle over and decorate)
White chocolate (to drizzle over and decorate)
Pretzels (as many as you fancy to decorate)
Cookie Dough Base:
100g butter, softened
100g brown sugar, softened
1tbsp golden syrup
150g selfraising flour
1/2tsp vanilla extract (optional)
Make the brownie:
1. Heat oven to 170C/fan150C/gas4. Pour enough water into a small pan to one third fill it. Bring the water to a boil. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water, make sure you check the size as no one wants to cry over spilt chocolate! Sit the pan over the water and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly, make sure nothing sticks to the bottom. Remove the bowl from the pan, and then let the chocolate cool slightly.
2. Meanwhile, lightly grease and base – line (add greaseproof paper) a 19cm square cake tin that is 5cm deep. In a separate bowl combine the flour and cocoa. Using a wooden spoon, stir both the sugars into the cooled chocolate with the salted caramel extract, vanilla and milk. Stir in 1tbsp warm water. Break and beat in the eggs, one at a time making sure combined after each egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without over mixing. Set aside to make your cookie dough base.
Cookie Dough Base:
3. Mix together the sugar and butter using a wooden spoon. Stir in the golden syrup.
4. Once creamy and smooth add the flour to the mixture. You want the consistency to be smooth but pliable, you need to be able to form the dough into ball without it being overly sticky. You may need to add a little more flour, but not too much.
5. When the dough is the right consistency you will need to add this to the prepared tin. Add dollops of the mixture to the tin, then smooth over so flat, ensure mixture reaches the corners. You want to fill the bottom of the tin without being top deep (any cookie dough leftover you can use to make cookies, just chuck in some chocolate chips and bake at 160 fan assisted for 10-12mins:)).
6. Pour the brownie mixture directly over your cookie dough base, then gently and evenly spread it into the corners. Bake for 30mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it, you want it to have a little wobble to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, I normally leave it overnight in the fridge. Turn out onto a board, peel off the lining paper and decorate.
7. Melt the white chocolate in the same way you melt the dark chocolate. Once melted, drizzle over your brownie. Add some pretzels to deviate then drizzle over salted caramel and then add even more pretzels!!
8. Cut into squares and serve with vanilla ice-cream! Perfection on a plate! By using [Seriously] Good Mayonnaise it gives the brownies a different dimension. It brings together the combo of salt and sweet perfectly!