I recently shared with you guys that I’d be testing out a new product from Brooklyn Creamery. I trekked out to the ‘burbs to watch a product demo, gorge on free samples, and procure my own my stash. Well folks, the final verdict is in: Extra Thick Double Cream absolutely rocks!
In general, I try to keep my sweet tooth at bay. However, if I had to name my personal vice, it would definitely be salted caramel… and chocolate chip cookies… oh, and warm apple pie! But I digress…
I decided the perfect way to put Brooklyn Creamery’s Double Cream to the test would be to make a good old fashion caramel sauce. But what good is a batch of warm, sticky, ooey-gooey deliciousness without a rich decadent chocolate brownie to go with it? Amiright? Of course, I am!
Here goes the full recipe. Let me know what you think in the comments.
INGREDIENTS
Brownies
- 4 tablespoons chopped walnuts
- 8 tablespoons butter
- 5 ounces semisweet chocolate chips
- 1/2 teaspoon espresso powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 egg yolks
- kosher salt
- pinch of maldon salt (optional)
Salted Caramel Sauce
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup Extra Thick Double Cream
- 1/2 teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 375°F.
- Roughly chop walnuts
- Grease insides of 4 ramekins, and set aside.
- Separate egg yolks, and set aside 4 tablespoons chocolate chips for stirring in whole.
- Melt 8 tablespoons of butter in a large microwavesafe bowl for about 30 seconds, or in a small pot over medium heat. Add remaining chocolate chips and stir until melted.
- Add espresso, sugar, vanilla extract, and egg yolks. Stir to combine well.
- In a separate medium bowl, stir together flour, baking powder, and a pinch of salt.
- Add chocolate mixture to bowl with flour mixture and stir just to combine and flour is no longer visible.
- Gently stir in walnuts and reserved 4 tablespoons chocolate chips.
- Divide batter evenly between ramekins. Place on a baking sheet and bake until set, about 20 minutes. Begin making caramel sauce while brownies bake in the oven.
- Add sugar to a small sauce pan and cook over medium-high heat until melted.
- Once sugar reaches a deep brown color, add all the butter and stir until completely melted.
- Add vanilla and double cream, and whisk until you have a consistent sauce.
- Stir in salt, and set aside to cool.
- Remove brownies from oven and allow to cool slightly, about 3 minutes.
- Carefully invert ramekins onto plates to remove brownies, and immediately sprinkle over caramel sauce and Maldon salt. Serve warm.
I made these the other day, and they disappeared immediately. The brownies have a unique light, slightly crumbly texture and pair so well with the caramel sauce. You can also store any remaining sauce in the fridge for up to two weeks (though I doubt it will last that long!) and serve it over icecream, pancakes, or waffles… YUM!
This post was written by me as part of an ongoing sponsored collaboration with Brooklyn Creamery and Sverve. All opinions expressed are my own. Thanks so much for supporting the brands that help make Closet Confections possible.
