Salty & Sweet Marmite Chocolate Fudge Brownies

Errrmehguurd you guys... I fell in love with Cookie and Kate's 'Best Ever Brownie' the first time I made them. My love of browned butter or beurre noisette  has increased ten fold since experiencing it in these. That and maybe because I added a hefty layer of Nutella ganache on top. Never used to be a frosted brownies kinda girl but I'm now a convert. Ish.

I've always loved the sweet and salty combination but it got me thinking one day how I could incorporate Marmite (my other recently acquired love) into salted caramel. For those who haven't tried Marmite before-It's one of those things you either love or hate. It's a yeast extract which I can only describe as a salty, sticky gooey, super concentrated gravy. Delish on buttered toast. Now don't recoil in disgust. This works. The Marmite is the salty element of the caramel and adds a wonderful almost malty taste to the brownies. Come to think of it, this would work perfectly in my malted chocolate brownies but that's for another day. If you don't fancy Marmite, you can omit and make regular salted caramel brownies. 

Well hopefully you guys have already gotten out your stretchy pants for the festive season; ready for all the yummy food and nurse the giant food baby that no doubt follows. Christmas is, I believe the only time in the year where it's acceptable to eat chocolate for breakfast. Yes I know, I'm so healthy. These brownies are super indulgent so perfect for that extra something at Christmas and New Year time. As they are quite rich and fudgy cutting them into 16 smaller squares would probably be wiser. Not how I've done here and split it into 9 (which in hindsight was a bit of a mistake- I finished a piece in 2 sittings...) But if you're like my brother, who ate two large brownies in one sitting then feel free to cut into 9.

Salted Caramel recipe adapted from Cookie and Kate
Brownie recipe adapted from Averie Cooks
Yields 8"square pan- 9 large squares, or 16 smaller squares

Marmite Salted Caramel

100g caster sugar
60ml water
60ml double cream
1tsp vanilla paste (or 1/2 tbsp vanilla extract)
1 1/2 tsp Marmite
1/4 tsp salt


140g butter
200g caster sugar
2 large eggs, cold
1/2 tsp espresso powder/ finely ground instant coffee granules
1 tbsp Marmite
2 tsps vanilla paste (or vanilla extract)
80g plain flour
90g cocoa powder
1/4 tsp baking powder
1/2 tsp salt plus extra to sprinkle on top

For the salted caramel:
  1. In a heavy based, preferably light coloured (so you can judge the colour of the sugar mix) medium size saucepan add the water and sugar and bring to boil over medium high heat and whisking until sugar has dissolved.
  2. Allow mixture to boil for 5-12 minutes or until it turns caramel coloured. Keep a close eye on the mixture as soon as it turns a pale amber colour- it can turn from perfect caramel colour to burnt in a matter of seconds. Throughout boiling time you can swirl the pan gently every minute or two if necessary.
  3. Once the mixture turns that perfect shade of caramel, take off the heat and add the double cream, whisking to combine. Be careful as this may bubble up quite considerably.
  4. Stir in the Marmite, salt and vanilla.
  5. Return to the heat and bring to the boil for about a minute to thicken up the sauce slightly. Pour into a heatproof jar/ container and let cool. Salted caramel can keep for up to 2 weeks in the fridge. 

For the brownie:
  1. Preheat the oven to 170°C and place the rack to the lower third of the oven. Line and grease an 8 inch square pan and set aside.
  2. In a light coloured, medium sized saucepan- melt the butter over a medium heat. Continue to cook the butter until it turns a pale golden brown and the milk solids turn into flecks of reddy brown colour. The butter at this stage will smell lovely with a nutty aroma. Be careful not to heat the butter too long as it can burn quite easily. Take off the heat and add the sugar, mixing to combine. 
  3. Add the cocoa powder, Marmite, baking powder, espresso powder and salt and stir thoroughly to combine. Let cool for 5 minutes.
  4. Add the eggs, one at a time, beating vigorously in between. The mixture should be glossy, thick and well blended.
  5. Add the flour, vanilla extract and (using a bit of elbow grease!) beat vigorously for 50 strokes with a wooden spoon or spatula.
  6. Spread the mixture into the pan and smooth the top. Add dollops of the cooled salted caramel to the top and using a knife, swirl the heck out of it, distributing the caramel to the whole brownie.
  7. Bake on a shelf in the lower third of the oven for 25-30 minutes, or until a skewer inserted into the centre comes out with a few crumbs.
  8. Cool the brownies in the pan on a cooling rack. Once thoroughly cool cut into 9 or 16 squares for smaller pieces. Store in an airtight container.

  • If you find the caramel has set too hard when you come to use it , particularly if you've stored it in the fridge- microwave in blasts of 10 to soften.
  • Omit the Marmite if you prefer to make regular salted caramel


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Interior designer & part time baker. Lover of architecture, design and all things cute.