Take the guesswork out of baking with Tate & Lyle Sugars®. The Tate & Lyle® Dark Soft Brown Sugar is perfect for these delectable Salted Caramel Brownies.
Gently melt 150g butter and 40g dark chocolate then cool for 10min. Whisk 2 eggs and 150g Tate & Lyle® Dark Soft Brown Sugar until fluffy, add 1tbsp Greek yogurt, 1tsp vanilla extract and the chocolate mixture and mix gently. Sift 150g flour and 30g cocoa powder and fold in with a pinch of sea salt flakes. Pour into a lined tin and bake at 190°C for 20min. For the topping melt 50g butter, 50g Tate & Lyle® Dark Soft Brown Sugar and 2tbsp Lyle’s Golden Syrup® and boil for 1min. Cool, pour over the brownies and sprinkle with sea salt flakes.
Available at Waitrose.
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