Salted Chocolate Brown Betty

Instructions

1. 1

   Preheat oven to 170°C (338°F). Grease a 20x20cm baking dish and line with parchment paper.

   Tip: To prevent the streusel topping from sticking to the parchment paper, lightly grease the paper with a small amount of butter.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Use a digital scale to accurately measure the dry ingredients.

3. 3

   In a large bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: If you prefer a stronger chocolate flavor, use more chocolate chips.

4. 4

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use room temperature butter for the best results.

5. 5

   Beat in the eggs one at a time, followed by the flour mixture.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

6. 6

   Pour half of the batter into the prepared baking dish.

   Tip: Don't overfill the dish, as the cake will rise during baking.

7. 7

   Top with the caramelized onions, followed by the remaining batter.

   Tip: Use a spatula to spread the batter evenly.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Keep an eye on the cake after 20 minutes, as the baking time may vary.

9. 9

   While the cake is baking, prepare the streusel topping.

   Tip: Use your fingers or a pastry blender to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

10. 10

    Remove the cake from the oven and sprinkle the streusel topping evenly over the top.

    Tip: Gently press the streusel topping into the cake to ensure it adheres evenly.

11. 11

    Sprinkle the flaky sea salt over the streusel topping.

    Tip: This will add a touch of saltiness to balance the sweetness of the cake.