Salted Caramel, Raspberry + Chocolate Brownie Pudding
When I was younger my favourite dessert was chocolate sponge with custard, and this is a bit of a deluxe adaption on that warming comfort food classic. As usual I’ve gone a bit over the top on the indulgence, but it’s totally worth it. Fudgy chocolate brownie, with a salted caramel sauce underneath, and topped with fruity bursts of raspberries is the ultimate comforting pudding.
For the keen beans out there you’ll also notice that the brownie mix is pretty similar, ney identical to that in my Mississippi mud pie recipe. The is because I’m a) short on time this week and b) it works so well in this that it made sense to rework it into this recipe. So if by chance you made and enjoyed my Mississippi mud pie you’ll probably like this to!
(Note: It’s pretty rich, so a smallish tray will feed more people than you think!)
Recipe
Serves 10
Time: 45 minutes
Ingredients
- 160g Butter
- 220g Dark chocolate
- 3 Medium eggs
- 210g Caster sugar
- 40g Plain flour
- 100g White chocolate, roughly chopped
- 6 tsp Salted caramel (Homemade or shop bought)
- 100g Raspberries
- Cream to serve
Method
- Preheat the oven to 180°C. Grease a glass, 30x20cm oven-proof dish with butter and set aside for later.
- Now make the brownie mix. Put the butter and chocolate into a bowl over a pan of simmering water and leave to melt.
- Take another bowl and whisk the eggs until pale and fluffy with an electric whisk. Add the sugar and continue to whisk until it leaves a trail when the whisk is taken out.
- Fold the chocolate into the eggs, sieve in the flour and add the chopped white chocolate. Fold everything again until combined.
- Take the caramel sauce and pour it over the base of your greased dish. Pour the brownie mix over the top and spread over evenly. Finally sprinkle over the raspberries and push them into the batter slightly.
- Bake in the oven for 20-25 minutes, until the brownie is just cooked. Don’t leave it in the oven for too long, you want it to be gooey and soft in the middle.
- Serve with fresh rapberries and cream!
Thanks for reading!
Emma x