Tamarind Caramel Brownies

epicurious.com

blodn1

¾ cup (100g) macadamia nuts, roughly chopped

subheading: For the tamarind caramel:

3 Tbsp. (50g) Lyle’s golden syrup (or maple syrup)

⅓ cup (70g) superfine sugar

3 Tbsp. (50g) heavy cream

1 Tbsp. plus 1 tsp. (20g) unsalted butter

Large pinch of flaky sea salt

2 Tbsp. (25g) tamarind paste

subheading: For the brownies:

2 sticks plus 1 Tbsp. (250g) unsalted butter, cubed, plus extra for greasing

9 oz (275g) bittersweet chocolate, minimum 60% cocoa, chopped into small pieces

1¼ cups (250g) superfine sugar

¼ tsp. flaky sea salt, plus extra for sprinkling

4 eggs, at room temperature, beaten

1⅓ cups (165g) all-purpose flour, sifted

1 tsp. espresso powder, or instant coffee granules dissolved in 1 tsp. hot water

Directions at epicurious.com

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