Prep time: 30 MINUTES Cook time: 30 MINUTES Total time: 60 MINUTES
Medium sized saucepan
Large mixing bowl
9-inch square baking tin
115g unsalted butter
230g dark chocolate (Islands chocolate)
150g golden granulated sugar
3 large eggs (ideally at room temperature)
1 tsp vanilla extract
4 tbsp KUKA cold brew concentrate
90g plain flour
1/4 teaspoon salt
Homemade caramel sauce (for piping) (see below)
Roughly chop up the chocolate and melt with the butter in a saucepan over a medium heat. Once fully melted, remove from the heat and pour into a large mixing bowl.
Let this cool for 5-8 minutes.
Preheat your oven to 180 degrees C and line a 9-inch square baking tin with baking paper.
Add the sugar to the chocolate mix and whisk together until fully combined.
Add the eggs, one at a time, followed by the vanilla extract and KUKA cold brew coffee concentrate - whisk together.
Add the flour, cocoa powder, and salt and fold all the dry ingredients in until all ingredients are wet and the mixture is smooth.
Pour the batter into your prepared baking tin and, using a piping bag, swirl your homemade caramel sauce on top.
Bake for 25-30 minutes until a knife comes out clean. For gooey brownies reduce baking time.
Let the brownies cool in the pan on a heat proof surface before carefully taking the brownies out of the pan and cutting into generously sized squares.
HOMEMADE CARAMEL SAUCE
Prep time: 10 MINUTES Cook time: 20 MINUTES Total time: 30 MINUTES
Large heavy based saucepan
250g white granulated sugar
200ml double cream
60g salted butter
1tsp vanilla extract
1/2 tsp good quality flaked sea salt
In a large heavy based saucepan, add the sugar followed by the water. Do not stir - allow the water to be absorbed by the sugar.
Heat on a medium-high heat and do not stir. As the mixture starts to bubble wait for the mixture to gradually turn to a champagne/amber colour.
This can take between 10-20 minutes, depending on your pan and how high you have got your hob on.
Once the mixture has turned to a dark amber colour, take it off the heat. The mixture can quickly turn and burn so watch carefully and remove as soon as you have got to that dark amber colour.
Let the mixture cool for 5 minutes before pouring the cream in and whisking immediately. The mixture will bubble up quite a bit so be careful not to let the steam burn you. Continue to whisk until fully combined and you have got a smooth mixture.
Next, add in the butter (cut into small chunks), and continue to whisk until melted. Add in the vanilla, and again whisk. Finally, add in the salt and whisk again.
Once all combined, pour into a heat proof vessel, ideally a glass jar, and leave to cool on the side. Once completely cool, place a lid on the jar and refrigerate.
You must keep a close eye as it is a very fine line between a delicious deep amber colour and burnt sugar.
It can take much longer than expected for your sugar mix to start to change colour - stick with it and be patient.
The caramel sauce will harden to the correct consistency once refrigerated overnight.