Buttermilk brownies with cashew caramel
ALL SEASONS
These brownies involve a little groundwork. There is chocolate to melt, buttermilk to make and flaxseeds to thicken. However, the end result is soft and rich, with a flaky, crackled top — absolutely worth the extra washing up. They are delicious on their own, but if you’d like to indulge (and why not?), I have included a handy recipe for a cashew caramel sauce to drizzle over when they are cooling.
MAKES 9 BROWNIES | TIME 40 MINUTES
For the brownies
80 g (½ cup) fair trade dark chocolate125 ml (½ cup) milk of your choice1 tablespoon lemon juice