EQUIPMENT
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Heat Resistant Gloves
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Lump Charcoal
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Ironbark Firewood
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Blow Torch
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9x13 Baking Tin
INGREDIENTS
- 200 g butter plus extra for greasing
- 180 g dark chocolate 70% cocoa solids
- 180 g milk chocolate 40% cocoa solids
- 397 g can of caramel
- 1 tsp Maldon Sea Salt Flakes plus extra for garnish
- 200 g golden caster sugar
- 4 medium eggs at room temperature
- 130 g plain flour
- 50 g cocoa powder
INSTRUCTIONS
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Preheat your offset smoker to 175°C/350°F. Grease a 9x13-inch baking pan with butter and line it with parchment paper.
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In a castiron pan, melt the butter, dark chocolate, and milk chocolate together, stirring occasionally until smooth and fully melted. Remove from heat and let it cool slightly.
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Stir in the caramel and Maldon Sea Salt Flakes until well combined.
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In a separate bowl, whisk together the caster sugar and eggs until light and fluffy.
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Gradually fold the melted chocolate mixture into the egg mixture until just combined.
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Sift in the plain flour and cocoa powder, gently folding until no streaks of flour remain.
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Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
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Place the baking pan in the preheated offset smoker and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
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Remove the brownies from the smoker and sprinkle with extra Maldon Sea Salt Flakes while still warm.
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Allow the brownies to cool completely in the pan before slicing into squares.
NOTES
Store any leftover brownies in an airtight container at room temperature for up to 3 days, although they're unlikely to last that long once you've experienced their irresistible allure!
