Caramelised white chocolate is my current obsession.
Remember these Caramelised White Chocolate Cupcakes I made recently? After I made these, twice (a second batch by special request from my husband so he could take them into work), I couldn’t get caramelised white chocolate out of my mind. It raced with possibilities.
Next on my list of recipes to try was Caramelised White Chocolate Brownies. My go to recipe for brownies is one by Nigella Lawson. Not only is it rich, fudgey and delicious, it’s also gluten free too! Here the dark chocolate has been replaced with caramelised white chocolate, and the result is a divinely caramel flavoured brownie that tastes nothing like white chocolate.
My favourite way to eat them is warm with a scoop of homemade vanilla bean ice cream, but they are just as good at room temperature with a cup of coffee. Just know you will have trouble stopping at one!
Caramelised White Chocolate Brownies
- 300 g white chocolate
- 1/4 tsp sea salt flakes
- 225 g butter
- 2 tsp vanilla extract
- 170 g raw sugar
- 3 eggs beaten
- 150 g ground almonds
- Begin by roasting the chocolate. Preheat the oven to 120 celsius (250 Fahrenheit) and add the chocolate into a small baking dish and place in the oven for 60 minutes, stirring every 10 minutes, until a deep caramel colour. Sprinkle the salt over the chocolate and stir to combine. Set aside to cool slightly.
- Increase the oven to 170 degrees celsius (340 Fahrenheit) and line a 24cm square baking tin with baking paper. Place the white chocolate and butter in a heat proof bowl. Place a saucepan of water over a medium high heat and bring to a simmer. Turn the heat off and cover with the bowl containing the chocolate and butter. Stir until melted and smooth.
- Add the beaten eggs to the melted chocolate mixture, along with the ground almonds and sugar and mix to combine. Pour the mixture into the prepared baking tin and bake for 25 to 30 minutes.
- Allow to cool completely before cutting into squares.
Use a good quality white chocolate that contains cocoa butter and not vegetable oil. The higher the percentage of cocoa butter the better. 25% or more is best.