120g unsalted butter, chopped into 1 inch cubes
4 bars of Murray River Salt Salted Chocolate Bars
1 1⁄2 cups coconut sugar
3⁄4 cup spelt flour
1⁄2 cup cocoa, cacao or carob powder
3 eggs, room temperature and lightly whisked
2 teaspoons vanilla extract
Pinch of Murray River Salt Pink Flakes
Preheat an oven to 180 degrees bake. Line a 8×8 inch slice or brownie tin with baking paper.
Using a bain-marie style method, melt 2 1⁄2 bars of MRS Salted Chocolate with the butter until smooth and
glossy. Remove from the heat immediately.
Sift in the flour, coconut sugar and cocoa powder. Add the lightly whisked egg, vanilla extract and a small pinch of MRS Pink Flakes.
Fold through with a whisk or spatula.
Pour the brownie batter into the lined brownie tin and top with the leftover pieces of crushed MRS Salted
Chocolate.
Bake in the oven for 20 minutes.
At 20 minutes cover the brownie with tin foil to avoid it browning too much or burning, bake covered in tin foil for another 10-20 minutes or until a skewer is removed clean.
Remove from the oven and allow the brownie to cool for 15 minutes before transferring to a wire rack.
Top generously with MRS Pink Flakes to serve. Slice brownie and store in the fridge in an airtight container for up to 4 days.
34 in stock
36 in stock
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34 in stock
36 in stock
15 in stock
