Oxfordshire and its surrounds are famous for outstanding food and hospitality: from farms, growers and markets to cafes, pubs and restaurants. We are delighted to have the chance to feature some of the very best.
KNEAD Bakery’s founders, John Hawes and Kris Biggs aka the ‘Baker Boys’, honed their pastry skills working at a luxury two-Michelin-starred hotel. They opened the first KNEAD in 2020 and the bakery has been winning awards ever since. This Cotswolds-based independent is now bringing sweet and savoury delights (which include Great Taste-awarded Pecan & Maple Danish pastries and almond croissants, Taste of the West-awarded Sea Salt & Rosemary Focaccia, buns and baguettes) to Oxford’s High Street, with a store opening this month.
They also offer a by-post service, delivering a mouthwatering selection of sweet treats including blondies, tiffin, flapjack and their signature salted caramel brownies. We’ve persuaded them to share this recipe just as served it is served at KNEAD — ‘always handmade, always irresistible’.
KNEAD’s Signature Dark Chocolate, Almond & Salted Caramel Brownies
“Rich, gooey, and completely irresistible – these brownies bring together bold dark chocolate, nutty almonds, and a golden hit of salted caramel. Baked with love (and a bit of patience), they’re the kind of treat you’ll want to stash away for yourself.”
INGREDIENTS
• 3 large eggs, at room temperature
• 200g dark chocolate (70% cocoa)
• 180g unsalted butter, cubed
• 255g caster sugar
• 100g ground almonds
• 160g dark chocolate, chopped
• 150g salted caramel pieces,
METHOD
- Preheat your oven to 170°C (fan). Butter and line your tray with baking paper, letting some hang over the sides to help lift out the brownies later.
- Set a heatproof bowl over a pan of gently simmering water (making sure the bowl doesn’t touch the water). Melt the butter and 200g of chocolate together, stirring until glossy. Remove from the heat and let it cool slightly.
- In a large mixing bowl, whisk the eggs and caster sugar together until light, thick, and mousse-like.
- Pour the cooled chocolate mixture into the egg and sugar mix. Gently fold to combine – don’t knock out too much air.
- Fold in the ground almonds and chopped 160g chocolate until evenly distributed.
- Pour the brownie mixture into the prepared tin. Smooth the top, then scatter the salted caramel pieces generously across the surface.
- Bake for 30-40 minutes, until the edges are set and the centre has a slight wobble. A shiny, cracked top is a good sign you’re nearly there.
- Cool in the tin. Once cool, cover and refrigerate overnight for maximum fudgy goodness. Trust us – it’s worth the wait.
Best enjoyed in thick, indulgent squares. Serve at room temperature or slightly warmed with a scoop of ice cream.
115 High Street, Oxford, OX1 4BX
