Every year in December I share a seasonal brownie recipe with a festive twist on everyone’s baking favourite. These clementine salted caramel brownies are just the right side of sweet, balanced by the citrus zest and sea salt. The recipe makes more caramel than you need, but it’s delicious served with pretty much anything sweet: drizzled on ice cream, used to top porridge, eaten straight from the fridge with a spoon… To make the clementine salted caramel, you will need:
100ml double cream
50ml clementine juice
1 tsp vanilla extract
Sea salt to taste (a generous pinch)
For the brownie:
60g of the salted caramel
190g caster sugar
20ml clementine juice plus the zest of 1 clementine
35g cocoa powder
50g self-raising flour
Candied clementines, to decorate (optional – I used this recipe)
First, make the caramel. Mix the water and sugar in a heavy bottomed pan and heat gently until the sugar dissolves completely. Stir occasionally, then remove the spoon. Keep simmering until the mixture starts to darken to a deep caramel colour. Take off the heat, stand back and carefully add the butter and cream, followed by the clementine juice. Whisk until you reach a thick caramel consistency (if it seems too runny, heat gently until it thickens up). Set aside to cool.
Preheat the oven to 180C/ Fan 160C/ Gas 4. Mix all the brownie ingredients together except the caramel. Pour into a greased and lined 20cm tin, levelling the top. Make small wells in the mixture and add spoonfuls of the caramel. Bake for 40 – 45 minutes until cooked at the sides but still a little gooey in the middle. Allow to cool before cutting, then serve with a generous drizzle of the caramel and decorate with the candied oranges.
Recipe by me.