With tahini drizzled on top for extra richness
These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!
Ingredients:
Caramel
100g Caster sugar
3 tbsp Golden syrup
4 tbsp Double cream
30g Unsalted butter
1 pinch Salt
Brownies
150g Unsalted butter
200g Dark chocolate
4 Large eggs (beaten)
200g Light brown sugar
100g Caster sugar
1 tsp Vanilla
80g Flour
1 tsp Salt
Directions
Set the oven to 170 degrees.
Make the caramel: put the sugar and syrup into a saucepan until it melts –
constantly stirring. Off the heat, slowly add the butter. Soon after, add the
double cream and salt. Put on heat again until it bubbles.
Butter a brownie pan.
Melt the butter and chocolate over simmering water. Leave to cool.
In a bowl, mix the beaten eggs, sugar, salt and vanilla.
Add the chocolate and butter mix and stir with a wooden spoon. Fold in the
flour.
Drizzle on some of the caramel (leaving some for the side later).
Bake for 20-20 mins, until top is set but middle is sightly wobbly.
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