LYNTON'S BUTTERSCOTCH PRETZEL BROWNIE
300 g dark chocolate
300 g unsalted butter
7 eggs lightly whisked
2 tsp baking powder
60 g Gluten Free flour
150 g cocoa
500 g caster sugar
3/4 cup full cream
1/3 cup brown sugar
2 cups pretzels
Make butterscotch by melting the cream and sugar together in a medium saucepan on medium-low heat, stir intermittently until golden in colour and the consistency has reduced slightly.
Into another saucepan over medium low heat, melt the butter and chocolate until combined, stirring continuiously.
Preheat oven to 160C.
In a large mixing bowl mix the remaining dry ingredients, flour, baking powder, cocoa and sugar with a whisk to combine.
Once the chocolate has combined with the butter, remove from heat and allow to cool slightly before pouring into the flour mix. Add the eggs into the mix and fold mix together with a spatucla.
Add the eggs into the mix, whisking to incorporate them one at a time.
Line your baking tray (or roasting tin) with paper and pour in brownie mix. Then ripple through caramel (using spatula)and top with pretzels.
Bake for 30 minutes on 160C or until done.
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