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Gooey Sea Salted Caramel Brownies

Gooey Sea Salted Caramel Brownies

Prep

20 min

Bake

25 mins

Serves

9

Difficulty

Easy
Gooey Sea Salted Caramel Brownies

About

This easy brownie recipe yields rich and gooey chocolate brownies made with Fairtrade chocolate and Tate & Lyle Dark Soft Brown Sugar, with a delicious salted caramel topping. Yum!

made using

Dark Brown Soft

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Instructions
Ingredients
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Step 1

First, preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a 23cm square baking tin with baking paper.

Step 2

Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.

Step 3

Meanwhile, whisk the eggs and sugar in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.

Step 4

Next, add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.

Step 5

Sift the flour and cocoa powder together. Fold into the chocolate mixture with a pinch of sea salt, using a large metal spoon. Pour into the prepared tin.

Step 6

Bake for 20 minutes and check with a skewer - it should come out clean. If not, bake for another 5 minutes. Cool in the tin for half an hour on a wire rack.

TOP TIP

Keep an eye on your brownies as they bake, too long in the oven and they’ll lose their gooey, squidgy quality.

Step 7

For the topping, melt the butter, Tate & Lyle Soft Dark Soft Brown Sugar and Lyle’s Golden Syrup in a saucepan over a gentle heat, then boil steadily for exactly 1 minute. Cool for 1-2 minutes, then pour over the brownies and sprinkle with sea salt flakes. Leave to cool before cutting into 9 squares.

TOP TIP

Make sure your brownies have completely cooled before attempting to cut them into squares so that you get a clean slice without any extra mess.

Ingredients – 9 items

Serving

1

FOR THE BROWNIE

Butter

Butter

150 g
Chocolate

Dark chocolate

Broken into pieces

40 g
Eggs

Eggs

Large

2
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

150 g

Greek-style natural yoghurt

1 tbsp
Vanilla

Vanilla extract

1 tsp
Flour

Plain flour

150 g
Cocoa-powder

Cocoa powder

30 g
Salt

Sea salt flakes

Generous pinch

FOR THE TOPPING

Butter

Butter

50 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Salt

Sea salt flakes

For sprinkling

2-3 pinches

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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