Last time I visited London I was very lucky that one of my best pals knows me oh so well bought me a wee treat in the form of Paul A Young's salted caramel, cocoa nib and white chocolate brownie. Put simply, it was damn fine - the best brownie I'd ever eaten. The flavour was intense, with the sweetness of the caramel offset with a slight saltiness and an ever so slightly bitter crunch from the cocoa nibs adding some contrast to the 70% cocoa dark chocolate. The texture was dense, fudgy and supremely gooey. It was so rich that I could only have tiny amounts at a time - a quarter here, a nibble there until the sad time when it was all gone.
|Cocoa nibs from Coco Chocolate|
I thought of this brownie wistfully from time to time, as one does when one thinking of a lost love nostalgically. "That brownie was the best. I wish I could get my brownies that gooey. I wish they'd open a shop in Edinburgh," I'd think whilst munching other brownies which, whilst tasty, weren't quite the same. Recently I happened to pop into Coco Chocolate on Broughton Street and found some cocoa nibs for sale. Straight away, I knew I had to try get them and replicate this brownie - it was my new baking mission.
|My version - heavy with salted caramel and nibs|
But how to make these brownies? How to get them so fudgy? Well, I googled Paul A Young and salted caramel brownies and whaddyaknow - someone had already had pretty much these self same thoughts. Reason #86 why I love the internet. The rather beautiful Poires au Chocolat blog has posted a recipe for Paul A Young's super duper dense brownie and a salted dry caramel to pour over the top and I am forever grateful. She has also made the genius suggestion of freezing these brownies which suits them perfectly, seeing as they're so rich they'll last a really long time that way (for which my teeth will be forever grateful). I would absolutely recommend making these for a special treat and if you're able to resist eating the lot, you'll get to enjoy these from the freezer for a long time too, so visit Poires au Chocolat for the recipe.