Sea salt fudge brownies
The perfect pick-me-up with coffee, these moist, gooey brownies are dotted with chunks of creamy sea-salt fudge.
Prep time: 20 minutes
Cooking time: 25-30 minutes
180g Burnt Sugar Sea Salt Caramel Crumbly Fudge
250g Continental plain chocolate, chopped
175g unsalted butter
225g light muscovado sugar
75g self-raising flour
½ tsp baking powder
100g roasted, salted large peanuts, chopped
1. Preheat the oven to 190°C/R5. Grease and line a 27 x 18cm shallow baking tin with baking parchment. Cut the fudge roughly into 1cm cubes.
2. Put the chocolate and butter in a bowl and melt, either using the microwave on medium power for 2-3 minutes or by resting the bowl over a pan of gently simmering water. Stir to make a smooth sauce.
3. In a separate bowl, whisk together the eggs and sugar until thick, smooth and beginning to froth. Stir in the slightly cooled melted chocolate mixture, then the flour and baking powder.
4. Lightly stir in half the fudge and nuts and turn into the tin, spreading into the corners. Scatter with remaining fudge and nuts. Bake in the oven for 25-30 minutes until a sugary crust has formed but the mixture feels wobbly underneath. Leave to cool completely in the tin. When completely cooled, lift out of the tin and cut into 24 small squares.
TIP: Be sure to check the brownies frequently towards the end of cooking – the flavour and texture are much better if they’re moist and gooey!