Last week, we featured Jesse and Sarah from No Biggie in our journal - sharing their story, their food philosophy, and a few favourite moments from life behind the scenes.

This week, we’re keeping the goodness going with one of their most requested recipes: the Triple Choc Salted Caramel Brownie. Rich, fudgy, and packed with Whittaker’s chocolate, it’s everything you want in a treat and then some.

Serve it warm or let it cool completely - it’s fantastic both ways. And for a pop of colour and a tangy finish, feel free to garnish with freeze-dried fruit, as pictured.

Here's the recipe! 

No Biggie's Triple Choc, Salted Caramel Brownie

Ingredients

• 1 cup butter, melted (about 250g)

• 1 cup raw sugar

• 1 cup white sugar

• 1 cup dark cocoa powder – best quality you can get (we like Avalanche)

• 4 eggs

• 1 tablespoon Heilala vanilla paste

• ½ cup ground almonds – we roast whole almonds and blitz them (chunks are welcome, they add great texture)

• ½ cup flour – for a gluten-free version, we often use rice flour

• 1 block Whittaker’s Dark Salted Caramel Chocolate, broken into pieces

• ½ block Whittaker’s Blondie Chocolate, chopped into small chunks

• ½ block Whittaker’s Milk Chocolate

• Sea salt flakes

• Optional: freeze-dried fruit for garnish

Method

1. Preheat oven to 180°C (bake setting). Line a 20x20cm baking tray.

2. In a mixing bowl, combine melted butter, raw and white sugar, and cocoa powder. Mix well.

3. Add eggs one at a time, mixing thoroughly after each addition.

4. Stir in vanilla paste, ground almonds, and flour. Mix until combined.

5. Fold in all the chocolate chunks.

6. Pour into the prepared tray and sprinkle generously with sea salt flakes.

7. Bake for 20–30 minutes—keep an eye on it. The key is to leave a little jiggle in the centre just before taking it out.

8. Cool completely (if you can wait) or enjoy warm.

Thanks for sharing, No Biggie! 

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