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SALTED CARAMEL BROWNIE SLICE

Salted Caramel Brownie Slice

Ingredients

COMPOSITION
  • Chocolate Shortcrust Dough 400g
  •  Brownie Batter 1200g
  • Dawn Delicream San Felipe 300g
  • Caramelised Hazelnuts 60g
  • Salted Caramel Cream 1200g
  • DAWN® Decorgel Plus Caramel
  • Cocoa Powder
CHOCOLATE SHORTCRUST DOUGH
  • DAWN® Shortcrust Pastry Mix 1000g
  • Butter 400g
  • Cocoa 50g
  • Egg 150g
BROWNIE BATTER
  • DAWN® Cake Brownie Mix 1000g
  • Water 260g
  • Vegetable Oil 60g
SALTED CARAMEL CREAM
  • DAWN® Salted Caramel Fond 200g
  • Water (hot c.70˚C) 200g
  • Cream Cheese 500g
  • Unsweetened, Whipped Cream 500g 

Directions

CHOCOLATE SHORTCRUST DOUGH

Mix all ingredients to form a shortcrust dough and allow to rest.
NOTE: left over shortcrust dough can be kept chilled or frozen and re-used.

BROWNIE BATTER

Mix all ingredients for 3 minutes on medium speed.

SALTED CARAMEL CREAM

Mix DAWN® Salted Caramel Fond and hot water together.

Add the cream cheese and stir until smooth.

Fold in the whipped cream in two stages.

ASSEMBLY

Roll out the chocolate shortcrust dough to 2.5mm and place on a greased or paper-lined 60 x 20cm tray.
Spoon the brownie batter onto the rolled out chocolate shortcrust dough.
Bake at 180˚C for 25-30 minutes and leave to cool.
Warm up DAWN® Delicream San Felipe Chocolate and spread on top of the cooled brownie layer.
Sprinkle caramelised hazelnuts on top.
Top with salted caramel cream, flatten and chill.
Spread a thin layer of DAWN® Decorgel Plus Caramel on top.
Cut into 4cm slices.
Pipe salted caramel cream waves on the top of each slice and dust with cocoa powder.

MAKES: One 60 x 20cm tray; 15 pieces