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Lucy's Rolo & Sea Salt Brownies
If you are looking for a sweet treat to spoil your loved one this Valentines look no further.
Or, maybe you've forgotten to order that big bouquet of flowers? Think of the 'Brownie' points you could get with these!
Lucy's Valentines Day Rolo & Sea Salt Brownies
185g unsalted butter
185g dark chocolate (I use Bournville)
85g plain flour
40g cocoa powder
50g White Chocolate
3 large eggs
275g golden caster sugar
4 Tubes of Rolo's, whole
Half a teaspoon of Sea Salt
50g Pecan nuts/Walnuts, roughly chopped
Pre heat your oven to 160C fan
Line a 20cm shallow baking tray by greasing the tin, then lining with greaseproof paper
Cut the butter and dark chocolate into smallish cubes/chunks and tip into a medium bowl.
Melt butter and chocolate, by placing the bowl over a slowly boiling pot of water or in your microwave.
Leave the melted mixture to cool to room temperature.
Whisk the eggs and golden caster sugar until they look thick and creamy.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together, working your spatula in a figure of 8. Be gentle so you don't beat out all the air.
Sieve the flour and cocoa in to the eggy chocolate mixture. Add the Sea Salt.
Gently fold the mixture together, in the same way as above.
The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently, it will end up looking lovely and fudge-like!
Be careful not to overdo this mixing.
Chop the white chocolate into rough squares.
Stir in the white Chocolate chunks until they’re dotted throughout. Add the chopped nuts.
Finally, add the Rolo's, making sure they're evenly distributed.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula.
Bake for 25mins
If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another few minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Now, this is the tough bit - Let the Brownies cool completely before cutting into slices! Then, scoff to your hearts content!
(Adapted from original recipe which appeared in Good Food magazine, May 2003)