Dark Chocolate & Caramel Brookie

INGREDIENTS

• 300g Simply Better Single Origin 70% Colombian Dark Chocolate, chopped into small pieces
• 200g Soft Light Brown Sugar
• 110g Simply Better Abernethy Sea Salted Butter
• 3 Simply Better Irish Free-Range Corn Fed Eggs
• 1 Tsp Vanilla extract
• 50g Cocoa Powder
• 70g Plain Flour
• 1 Tsp Simply Better Achill Island Sea Salt
• 1 Pack Simply Better Handmade Caramel, Sea Salt & Dark Chocolate Chip Cookie Dough

To Serve

• Madagascan Vanilla Bean Ice Cream

METHOD

1. Preheat the oven to 170°C Fan (350°F). Grease and line a 9-inch square tin with parchment paper.
2. Melt the butter and 220g of the chocolate together in a bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water. Mix well and allow to cool.
3. Whisk the eggs, sugar and vanilla in a bowl until light in colour and doubled in volume.
4. Combine the egg mixture with the chocolate mixture, then fold in sieved flour, cocoa powder, and remaining chopped chocolate.
5. Slice the cookie dough into 14 thin slices. Pour half the batter into the lined baking tin, distribute half of the cookie dough on the surface. Add the remaining batter and add the remaining slices of cookie dough. Bake for 25-30 minutes, until cooked through.
6. Once cooled, place into the fridge for 2–3 hours until fully set. Cut into portions and serve with vanilla ice cream.