Rich chocolate brownies are nothing short of a sweet-tooth’s staple. The version onboard Anthem of the Seas and Quantum of the Seas —courtesy of celebrity chef Jamie Oliver—kicks the classic up a notch with caramel and amaretti. The combo of salty crunch and sweet, fudgy brownie makes for one unforgettable dessert.
The Jamie’s Italian chocolate brownie is what a true brownie should be! Full of proper Belgian chocolate, we use a no nonsense 70% cocoa grade chocolate – never powder – for a grown up indulgent flavour. We also use light brown muscovado sugar which gives a warm and nostalgic caramel undertone.
If you’re making brownies at home, a top tip is don’t over bake them. If you are able to use a temperature probe and cook until the brownie reaches 75 degrees centrigrade, you’ll have a moist, gooey brownie every time. Simply the best!
Just in time for National Brownie Day, we’re giving you the recipe.
Yields: One portion
1 chocolate brownie
3 ½ tbsp. (1 scoop) salted caramel ice cream
1 tsp. caramelized popcorn
4 tsp. chocolate sauce batch (hot)
1. Spoon over hot chocolate sauce
2. Top with one scoop of ice cream
3. Garnish with caramelised popcorn