Photo of
February 11, 2016
Number 16's brownies
Number 16’s brownies
We were lucky enough to pay Number 16 in Glasgow’s west end a visit where chef Helen Vass showed us how to make her chocolate brownies with salted caramel decorated with Scottish chocolates from Perthshire’s Iain Burnett and Stacy Hannah in Glasgow.
The 5pm Team got to take some back to the office (perks of the job) and we must say, they were the best brownies we’ve ever tasted.
See if you can make the best brownie in Scotland; watch Helen expertly make the brownies in the video. Get quantities, etc. for both the brownies and salted caramel sauce below.



100g butter
150g sugar
100g light brown sugar
75g golden syrup
225g 70% dark chocolate
4 eggs
70g plain flour
Preheat the oven to 160ºC.
Melt the butter, sugar, brown sugar and syrup in a bowl and heat until everything is melted.
Pour over the chocolate and stir well. Whisk the eggs and add to the chocolate mixture.
Then add the flour.
Bake in the oven for 20 minutes.
Leave to cool.

Salted caramel

125g dark brown muscovado sugar
150g caster sugar
75g glucose
200ml whipping cream
1 vanilla pod
220g french salted butter
1 tsp maldon salt
Place the whipping cream in a pot with the vanilla and bring to the boil so the vanilla can infuse.
Make a dry amber caramel with the caster sugar and glucose.
Gradually add in the muscovado sugar and stir until dissolved and deep in colour.
Gradually add the warm cream. Mix well and remove from the stove.
Add the butter piece by piece and leave to cool. Add the salt.


Number 16's brownies
Just wow…