Golden Brownies
A light, refreshing brownie cake with caramel aroma
Ingredients
sugar
75g (2.5oz)
water
2 tbsp
unsalted butter
180g (6oz)
brown sugar
180g (6oz)
eggs (lightly beaten)
2
cake flour (sifted)
200g (7oz)
salt
1/8 tsp
walnuts (chopped)
90g (3oz)
dark chocolate (cut into small bean-sized pieces (see page 32))
90g (3oz)
Instructions
1
Step 1
Place the sugar in a small heavy-bottomed saucepan and heat until it melts into a caramel. When the sugar begins to color, gently swirl the pan; when it turns a deep amber, immediately remove from heat. Add the water to the caramel, keeping a safe distance to avoid being splattered by the hot syrup.
2
Step 2
Melt the butter and beat it together with the brown sugar, continuing to beat until light and fluffy. Slowly pour the beaten eggs into the butter mixture, then add the caramel and mix until well combined. If the mixture becomes too thick to pour, gently reheat over low heat to thin it out.
3
Step 3
Sift the flour together with the salt, then fold into the batter. Fold in the walnuts and chocolate.
4
Step 4
Pour the batter into the prepared baking pan and bake in a preheated oven for 40-45 minutes, or until a bamboo skewer inserted into the cake comes out clean. Run a knife around the inside edge of the pan to loosen the cake, then let it cool in the pan for 10 minutes. Remove the cake and cut into squares.
