Love Is In The Air – Salted Rolo Brownies

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Love is apparently giving your last Rolo to your loved one. Well there’s no need to share with these tasty brownies. If you fancy treating your Valentine to a yummy treat this is the recipe for you! I spotted this recipe on the Delicious Magazine website and immediately knew I had to make them. We have a long week coming up at school so hopefully these will keep my colleagues going tomorrow.

There seems to be a ‘salted’ craze at the moment. This is the first time I’ve made anything with a deliberate sprinkling of salt. I added 1/2 a teaspoon (less than suggested) as when I tasted the batter I could definitely taste the salt. The brownies weren’t overly salty and if I was making them again I would probably add a little more. This recipe will make 12 large or 24 small brownies. Delicious Magazine suggest serving them as a dessert with banana-pecan ice cream and an espresso martini but they’re just as nice with a cup of coffee. The finished brownies can be frozen for up to 3 months (if well wrapped).

Ingredients:

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200g unsalted butter
200g plain chocolate (70% cocoa solids – broken into small pieces)
125g light muscovado sugar
125g caster sugar
4 medium eggs (beaten)
1 teaspoon vanilla extract
125g plain flour
1 tablespoon cocoa
1/2 – 1 teaspoon sea salt flakes (to taste)
126g bag Rolos (half chopped, half left whole)

Method:
1) Heat your oven to 170C/150C Fan/Gas 3 1/2. Grease and line a 20cm square tin and line with paper so that the paper comes higher than the tin.
2) Melt the butter and chocolate together in a saucepan over a low heat. Stir regularly and check it doesn’t overheat. Once melted, allow it cool slightly.

3) In a mixing bowl, beat together the sugars, eggs and vanilla extract until pale and fluffy. Stir in the cooled melted chocolate to combine.

4) Sift in the flour and cocoa, then fold through the batter. Add the sea salt to taste.

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5) Mix the chopped Rolos into the batter, then pour into the prepared tin. Press the whole Rolos into the surface.

6) Bake for 25-30 minutes until firm to touch but still gooey in the middle (mine took longer than this and needed about an extra 20 minutes).

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7) Leave to cool completely in the tin, then transfer to a board and slice.

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