This month, we’re exited to present a delicious dessert recipe created for us by Chris Cleghorn, our friend and head chef of The Olive Tree Restaurant in Bath. Chris serves Difference Coffee to his guests at The Olive Tree, Bath’s only Michelin Star restaurant, and when we asked him to create a salted caramel brownie recipe using our coffee, he really delivered. Prepare a pan of these brownies and be proud that you’re baking like one of Britain’s most acclaimed chefs.
Chris Cleghorn’s Chocolate Salted Caramel and Jamaica Blue Mountain Brownie is a rich and decadent take on a favourite dessert. The recipe calls for both 70% dark chocolate and bitter cocoa powder along with our Jamaica Blue Mountain coffee, lending the brownies a wonderful depth and complexity. There’s also a salted caramel sauce, rich with double cream, swirled through the centre of the brownie.
Coffee and Chocolate Salted Caramel Brownie Recipe
Note that Chris gives the option to make these brownies with gluten-free flour.
Salted Caramel Sauce
- 200g caster sugar
- 50g water
- 3g salt
- 200g double cream
- Bring the sugar and water to the boil.
- Wiping the sides down with a damp pastry brush.
- Cook out till the centre is golden brown ,gently rolling the sugar in the pan without going up the sides. Then remove from the heat and add the cream.
- If you happen to have a sugar thermometer , cook out to around 195c.
- Bring back to the boil, then remove from the heat and add the salt.
- Place into a bowl and allow to cool. (this can be made a day in advance to making the brownie)
Note: If you don’t feel confident making the salted caramel. Place a tin of condensed milk in a pan covered in water . Bring to the boil and simmer for 4 hours . Once cooked leave to cool overnight in the fridge . Finish the sauce with a little salt.
Chocolate and Jamaica Blue Mountain Brownie
- 150g caster sugar
- 110g whole free range eggs
- 110g melted unsalted butter
- 5g salt
- 40g bitter cocoa powder
- 40g plain flour (gluten free plain flour can be used if preferred)
- 115g melted 70% Dark Chocolate
- 1 capsule of Jamaica Blue Mountain
- (one cake mould 21 1/2cm x 3 1/2cm)
- Preheat an oven to 160 degree Celsius.
- Line the cake mould with greaseproof. Best using one strip around the edges and one circular piece on the bottom of the mould. (Use a little butter to help stick to the mould)
- Melt the chocolate in a bowl over some simmering water.
- Use an electric mixer to whisk eggs and sugar ,until they become thick and light.
- Sieve the cocoa powder, salt and flour together.
- Pour the melted butter into the egg mixture.
- Using a spatula fold in the flour mixture and 1 capsule of coffee until smooth.
- Once combined add in the melted chocolate (make sure the chocolate is only warm.)
- Place half the mixture into the mould and level out.
- Using a spoon evenly dot the salted caramel over the 1st layer. Making sure you leave 1 cm from the edge.
- Add the remaining brownie mixture and level out , without disturbing the salted caramel.
- Cook at 160 degree Celsius for 20 minutes.
- Allow to cool for 10 minutes in the mould. Then flip on to a wire rack until cool.
About Chris Cleghorn
Chris Cleghorn was announced as the new head chef of The Olive Tree Restaurant in 2013 and has held the position since that time. He has earned the eatery, a striking space in the basement of The Queensbury Hotel, a number of prestigious awards and a reputation as the finest restaurant in Bath. Michelin awarded The Olive Tree its coveted star in 2018; the restaurant also claims 3AA Rosettes.
Cleghorn developed his remarkable skills while working under such names as Michael Caines, James Sommerin, Adam Simmonds and Heston Blumenthal. Cleghorn focuses on showcasing the best seasonal ingredients sourced locally in and around Bath. His signature style – a sophisticated, original take on classic British cuisine – has evolved alongside the rising reputation of The Olive Tree.