Salted Caramel Brownie Recipe
Salted caramel gelato with salted caramel sauce over our artisan crafted mokka cappuccino dark chocolate brownie.
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Ingredients
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Brownie
Salted Caramel Sauce
Salted Caramel Gelato
Method
Brownie
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F) and grease a 9x9 inch baking pan.
- 2
Melt Chocolate and Butter
In a microwave-safe bowl, combine the mokka cappuccino dark chocolate and unsalted butter. Microwave in 30-second intervals until melted and smooth, stirring in between.
- 3
Mix Sugars and Eggs
In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs until well combined and slightly frothy.
- 4
- 5
Add Dry Ingredients
Sift in the all-purpose flour, cocoa powder, vanilla extract, and salt. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- 6
Bake the Brownies
Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- 7
Cool the Brownies
Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Salted Caramel Sauce
- 8
Prepare the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color.
- 9
Add Butter and Cream
Remove the saucepan from heat and carefully whisk in the unsalted butter until melted. Gradually add the heavy cream while stirring continuously until the mixture is smooth.
- 10
Season with Salt
Stir in the sea salt and let the caramel cool slightly before using.
Salted Caramel Gelato
- 11
Prepare the Base
In a saucepan, combine heavy cream, whole milk, granulated sugar, sea salt, and vanilla extract. Heat over medium-low until the sugar dissolves and the mixture is warm.
- 12
- 13
Combine and Thicken
Pour the tempered yolks back into the saucepan with the cream mixture. Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- 14
Chill the Mixture
Remove from heat, strain the mixture into a bowl, and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- 15
Churn the Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 16
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.
