Brown Butter Salted Caramel Slice
A brown butter shortbread base topped with a silky brown butter caramel and finished off with a smooth layer of chocolate.
Servings: 12 slices
For the Brown Butter Shortbread Base:
- 160 g brown butter at room temperature, spreadable consistency (see notes)
- 85 g dark brown sugar
- ½ tsp coarse sea salt
- ¾ tsp vanilla bean paste
- 275 g all-purpose flour
For the Brown Butter Salted Caramel Filling:
- 400 g sweetened condensed milk
- 185 g light brown sugar
- 100 g brown butter
- 50 g golden syrup (or corn syrup)
- ¾ tsp coarse sea salt
- ½ tsp vanilla bean paste
For the Chocolate Topping:
- 180 g 70% cacao dark chocolate
- 30 g canola oil
- Optional for feathering- 50g white chocolate melted with ½ tsp canola oil
To Make the Brown Butter:
Place the butter in a light-colored skillet. (The light-colored skillet will help you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will start to foam. Keep stirring. After 5 to 8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan, and you’ll start to smell a nutty aroma. Once browned, immediately remove from the heat.
Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.
To Make the Brown Butter Shortbread Base:
Preheat the oven to 325°F (165°C). Grease and line an 8x8-inch pan with two pieces of parchment paper leaving an overhang on the sides to use as handles.
In a medium bowl, cream together the spreadable brown butter and brown sugar using a spoon or spatula. Add the salt, vanilla, and flour, and bring together to form a soft, homogenous dough. Pat the dough into the bottom of the prepared pan, smoothing down with a flat bottomed measuring cup or offset spatula. Prick all over with a fork and chill for 10 minutes.
Bake the base for 30 to 35 minutes, until set and evenly golden. Remove from the oven and allow to cool completely.
To Make the Brown Butter Salted Caramel Filling:
Place the sweetened condensed milk, brown sugar, brown butter and golden syrup in a medium-sized heavy-bottomed saucepan.
Place over medium heat and stir until melted together, then cook, stirring constantly with a whisk or rubber spatula, until the mixture registers 220°F (105°C) on an instant-read thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed.
Once the caramel has reached the correct temperature, add the vanilla and salt, mix well to incorporate, and pour it over the cooled shortbread base and smooth off by shaking the pan and using an offset spatula if needed. Transfer to the fridge and allow to set for 1-1½ hours or until you can no longer feel the heat in it.
To Make the Chocolate Topping:
In a heatproof bowl set over a pot of simmering water, melt together the chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30-second increments, stirring well after each.
Pour over the set caramel filling, and tilt the pan to evenly coat. Bang the pan on the counter several times to smooth out the topping and eliminate any bubbles. If you would like to add the feathering, pipe horizontal stripes of the melted white chocolate across the surface, then feather using a skewer or toothpick by dragging it up and down the surface of the chocolate, perpendicular to the lines that you piped.
Chill in the fridge until completely set, at least an hour or overnight. Remove from the pan by using the parchment paper slings and cut into slices using a sharp knife, wiping between each.
Brown all of the butter at once and then place into a bowl or container and chill it down until it is a spreadable texture - you can either do this in the freezer, stirring often, or if you are making it ahead, just pop it in the fridge then bring out and let it come to room temperature/a spreadable texture when you are ready to bake.
Store in an airtight container in the fridge.
Serving: 1slice | Calories: 558kcal | Carbohydrates: 68g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 58mg | Sodium: 449mg | Potassium: 289mg | Fiber: 2g | Sugar: 47g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg