I love individual brownies – they turn a classic into a showstopper, especially when frosted with earl grey buttercream, dripping with salted caramel sauce, dotted with caramel and chocolate pearls and adorned with edible flowers. The frosting infused with earl grey provides a lovely fragrant backdrop for the salted caramel drizzle, while the pearls add a little crunch.
The key is to make sure the brownies don’t overbake – you want the centre moist and fudgy. Compared to classic brownies baked in a large pan, they are at a much greater risk of overbaking due to their size, so if in doubt – take them out early. These brownies require a little more preparation than your average brownie, but they are certainly well worth the effort for the delectable combination of chocolate, earl grey and salted caramel.
Earl Grey + Salted Caramel Brownies
Makes 12 individual (5cm) brownies
- 100g unsalted butter
- 100g good-quality dark chocolate
- 100g (1/2 cup, firmly packed) brown sugar
- 75g (1/3 cup) caster sugar
- 2 large eggs, at room temperature
- 150g (1 cup) plain flour, sifted
- 3 tbsp dutch-process cocoa, sifted
- 1/2 tsp baking powder, sifted
- ¼ tsp fine sea salt
- 1/4 cup salted caramel sauce, to decorate
- Chocolate and salted caramel pearls, to decorate
- Edible flowers (violas), to decorate
Earl Grey Frosting
- 4-6 earl grey teabags
- 1 tbsp (20ml) boiling water
- 2 tbsp (40ml) whole milk
- 80g unsalted butter, softened
- 160g icing sugar, sifted
- ¼ tsp vanilla paste
- Pinch fine sea salt
Earl Grey Brownies
- Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole mini cheesecake pan (or mini cake pan).
- Melt butter and dark chocolate in small saucepan on low heat until smooth, then set aside to cool for 10 minutes.
- Beat eggs and sugars until pale and smooth, then pour in melted chocolate mixture until combined.
- Add 1/3 of the sifted plain flour and gently beat on low speed to combine, then the rest of the flour, cocoa and baking powder and salt, until mixture is smooth. Take care not to overmix.
- Divide mixture equally between cake pan holes then bake for 16-18 minutes or until brownie top springs back when touched, and a cake tester comes out with moist crumbs. Don’t be tempted to leave the brownies in the oven any longer – they will firm up as they cool and taste much better with a moist centre than being hard and crunchy. Allow to cool 10 minutes in pan, then turn out and cool completely on a wire rack.
Earl Grey Frosting
- Cover teabags with boiling water in a small bowl, then add milk. Allow to steep for at least 30 minutes. When ready to use, remove teabags, squeezing to extract maximum flavour
- Whisk together butter, sugar, vanilla and salt in a freestanding mixer on high speed until light and fluffy, then add earl grey infused milk and continue to whisk until pale and fluffy.
- Place frosting in a piping bag fitted with a medium round nozzle.
- Place brownies on serving plate, then pipe with frosting and drizzle with salted caramel sauce.
- Sprinkle with chocolate and salted caramel pearls, then decorate with edible flowers.
You can find the recipe for the most delectable salted caramel sauce here, or you may prefer to substitute with your favourite store-bought salted caramel sauce, found at most speciality food stores.