Salted Toffee Brownies Recipe by Great British Bake Off Val Stones
Our new friend Val from the seventh series of The Great British Bake Off has been doing a spot of recipe development with some of our award-winning gins and liqueurs! For this recipe, she has used the Aber Falls Salted Toffee Liqueur to create some scrumptious brownies. Over to Val to take you through the bake...
I’ve made brownies for a long time but when salted caramel became the rage I thought I might try adding it to my simplest brownies and it was delicious. The combination of sweet and salt reacts on the tongue to combine the flavours and is just so good.
Adding a toffee liqueur takes these brownies from ordinary to the luxury. As a treat these are up with the “naughty but nice” treats, cut them into small squares and then you won’t feel quite so guilty as eating a big square. If you are really busy and don’t have time to make salted caramel then buy a jar.
What You'll Need
Either a square brownie pan or a shallow rectangular pan. A slightly larger pan to use as a bain-marie.
200g dark chocolate chips plus extra for sprinkling if desired
125g salted butter
125g brown sugar
100g caster sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons Aber Falls Salted Toffee Liqueur
1 teaspoon chocolate extract, optional
150g plain flour
30g baking powder
For the filling and topping
1/2 teaspoon sea salt flakes
397g tin caramel
3 tablespoons of Aber Falls Salted Toffee Liqueur
- Pre heat the oven 160C fan assisted,180C, 350F, gas mark 4
- Place the chocolate and butter in a microwaveable bowl and melt in the microwave for 3-4 bursts one minute bursts of medium
power. You could melt the chocolate and butter in a heat proof bowl over a pan of simmering water making sure the water doesn’t touch the bottom of the bowl. Set the chocolate mixture aside to cool a little.
- Beat the eggs, extracts and the sugars by hand or in a stand mixer or with a hand held electric mixer until the sugars have dissolved and the mixture is pale and frothy.
- In a bowl combine the caramel sauce, salt flakes and Salted Toffee Liqueur, set aside.
- Stir the chocolate mixture into the egg mixture.
- Sift the flour and baking powder then fold into the chocolate mixture in a figure of eight motion to keep the mixture light .
- Place half the mixture in the baking pan and allow the mixture to run to the corners of the pan and level off. Spoon half of the of toffee sauce onto the brownie mixture in blobs then gently spread the remaining brownie mixture on top. Spoon the remaining toffee sauce in blobs over the top of the mixture.
- Tap the pan down on the work surface to level off the mixture. Place the pan in the larger pan to create a bain-marie adding boiling water to the pan so it come half way up the brownie pan.
- Place on the middle shelf of the oven and bake for 35 minutes , check after 25 minutes, the brownies are ready when the middle is still slightly soft and wobbly it will continue to bake for a little while once lifted from the oven. Place the pan on a cooling rack and allow to cool before placing the pan in the fridge for 2 hours as this helps the brownie to become really “ gooey”.
Once chilled cut into small squares and store in an airtight container. The brownies stay fresh for about 3 days but they can be frozen for up to two months.
Before serving drizzle with more salted caramel. If you wish you can put some of the sauce in a disposable piping bag and snip the end off to pipe the caramel instead of drizzling.