Bake of the Week: Sea Salt Brownies

REGULAR Bake of the week readers will know of our quest for the perfect brownie.

And we intend to keep on trying as many recipes as possible until we find it.

These sea salt brownies from Waitrose are a definite contender.

The fudgey, gooey consistency is perfection – don’t bake them for too long, as they continue to firm up a little once you remove them from the oven.

You’ll need

180g Hope & Greenwood Salt Caramel Fudge

250g Waitrose Continental Plain Chocolate, chopped

175g unsalted butter

3 eggs

225g light muscovado sugar

75g self raising flour

½ tsp baking powder

100g roasted, salted large peanuts, chopped

Method

Preheat the oven to 190C/170C/gas mark 5. Grease and line a 27 x 18cm shallow baking tin with baking parchment. Cut the fudge into 1cm cubes.

Put the chocolate and butter in a bowl and melt, either using the microwave or over a pan of gently simmering water. Stir to make a smooth sauce.

Whisk together eggs and sugar until thick, smooth and beginning to froth. Stir in slightly cooled melted chocolate mixture, then the flour and baking powder.

Lightly stir in half the fudge and nuts and turn into the tin. Scatter with remaining fudge and nuts.

Bake for 25-30 minutes until a sugary crust has formed but the mixture feels wobbly underneath. (Check frequently towards the end of cooking as flavour and texture are better if moist and gooey.)

Cool, then lift out of tin and cut into 24 small squares.