Eggless Super Fudgey Brownies with Salted Caramel

These brownies are so dense and fudgey, they transport you instantly into chocolate heaven! Topped with gooey salted caramel, they are a match made in heaven.

BROWNIES:

Ingredients:

• 85 g butter
• 150g dark chocolate cut into fine pieces
• 20g cocoa powder
• 180g castor sugar
• 55g thick curd
• 1 tsp vanilla extract
• 1/3rd cup hot coffee instant (I used Rage Creme Caramel flavoured Coffee)
• 90g all purpose flour
• 2 tbsp cornstarch or cornflour
• 1/4th tsp salt if using unsalted butter

Preheat oven to 180°C and line an 8″ square tray with parchment paper. the parchment paper should extend a bit on the sides to serve as a handle for removing the baked brownies from the tin.

Sieve together flour, salt and cornstarch and set aside.

Put the pieces of chocolate along with the butter in a microwave safe bowl and microwave for 30 second bursts until everything is fully melted.

Add the castor sugar to the mixture and mix well with a hand held whisk. Whisk till the temperature of the mixture comes down to room temperature.

Now add the curd and mix well. Add the vanilla and the hot coffee and mix well. Finally add the flour mixture and gently mix everything together.

Pour into the prepared tin and bake in an oven for about 40 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool down. Chill in the refridgerator before unmoulding.

SALTED CARAMEL SAUCE

Ingredients:

• 1 cup castor sugar
• 1/4th cup salted butter
• 1/2 cup heavy cream (I use Amul fresh cream)
• 1/4th tsp salt (preferably sea salt flakes)

Place the castor sugar in a heavy bottomed pan and place over heat. Keep stirring till you see the sugar starting to melt. Once the sugar gets to amber color but is not burnt (do not burn the sugar), carefully add the room temperature butter.

The mixture will bubble up furiously. Keep mixing on low heat till the bubbles go down. Once the mixture appears calmer, add the room temperature cream to it. Once again the mixture will bubble up furiously. Keep stirring till it becomes beautifully homogenous.

Allow it to keep heating incase there are any big chunks of unmelted sugar in it. Once everything is melted and done, add the sea salt flakes and turn off the heat.

Let the mixture cook down completely and then pour into a clean glass jar. The sauce will stay well in the fridge for upto 6 months.