“La vita è un carnevale”. How true…
It is the week of the Carnival. School holidays, delicious sweets and colourful street processions. It is still amazing to me how the Catholic church could have ever allowed such extravagant celebrations through the medieval centuries. Yet, thankfully the tradition carries on as nothing could be more exuberant than welcoming the new spring life with this joyous, vivid masquerade.
Speaking of joyous and exuberant, at home we are not falling too far behind. We are marking the season, by indulging in these delicious salted Rolo brownies, using the recipe from the February edition of the Delicious Magazine. The chocolate brownies are a delight on their own, crunchy on the top and mellow and gooey from the inside. But there is more… secrete ingredients that make them springing to life with a touch of sea salt and soaring to the sky by adding Rolo chocolate candies filled with chewy caramel. Hmmm… irresistible combination! Ready to give in to temptation? Or perhaps, looking for a luxurious dessert that will completely stun your guests? Served warm or cold, with fresh raspberries and vanilla ice-cream or just as it is on its own, for a special occasion of as a simple treat, this is a dessert that will indulge your senses and always make you smile.
Ingredients
- 200g unsalted butter
- 100g plain dark chocolate (70 per cent cacao)
- 100g plain milk chocolate
- 125g light muscarvado sugar
- 125g caster sugar
- 4 medium free-range eggs, beaten
- 1tsp vanilla extract
- 125g plain flour
- 1tbs cacao
- 1tsp sea salt
- 126g bag Rolos, half chopped, half left whole
Method
1. Line a 20cm square cake tin with baking paper.
2. Melt the 200g butter and the chocolate together in a saucepan, steering, over a low heat. Allow to cool slightly.
3. In another mixing bowl, beat together the sugar, eggs and vanilla until pail and fluffy, then stir in the cooled melted chocolate to combine. Sift in the flour and cacao, then fold through the batter with the sea salt.
4. Mix the chopped Rolos into the batter, then pour into the prepared tin. Place the remaining whole Rolos on the batter surface.
5. Pre-heat the oven to 170C. Place the tin inside and bake for 30 min until firm to the touch but still gooey in the middle.
6. Leave the cool completely in the tin, then slice and serve.
