Seaweed salted caramel Brownie

Written By Natalie Kalinova
 

30 bites

Ingredients

  • 250g butter

  • 400g caster sugar

  • 400 gr Dark chocolate | melt 300g 100g garnish

  • 8 eggs

  • 100g cocoa | sifted

  • 170g SR flour | sifted

  • 110g pecans | chopped & local

  • 10g Seaweedery kelp flakes

  • 200g Nestle Caramel Dolce

30 bites

Method

  • Set oven to fan forced and pre heat to 170 ⁰C, Line a tray 30cm x 20cm with baking paper

  • In a medium saucepan, melt the butter, sugar, stir until dissolved

  • Add the chocolate & dissolve, remove from heat and cool.

  • Add the eggs, coco, flour, pecans, seaweed stir until combined

  • Place in lined tin and dolp the caramel in the brownie mix & press the remainder of chocolate in, bake25 minutes cool and serve

 
Natalie Kalinova
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