Sunday, 22 March 2015

Salted Caramel Brownies

Hello everyone

This is a recipe from the Good Food magazine which I fell I love with. I'm all for salted caramel and putting it in a brownie makes it ten times better!!

These brownies are so good we ate them all within a day! The caramel is amazing and the brownie is soft and fudgey. Perfect for a bake sale or just taking to share with friends, family or work colleagues!

This recipe makes 16 larger or 32 bite sized brownies.


- 200g / 7oz unsalted butter, plus little extra for greasing
- 100g / 4oz chocolate, 70% cocoa
- 100g / 4oz chocolate, 50% cocoa
- 397g can carnation caramel
- 1 tsp flakey sea salt, plus a little extra for the top
- 200g / 7oz golden caster sugar
- 4 medium eggs, at room temperature
- 100g / 4oz plain flour, plus 2 tbsp
- 50g / 2oz cocoa powder

1. Heat oven to 180c/160c fan/gas 4. Grease then line a 23cm square tray bake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.

2. In a small bowl, mix 175g of the caramel with 1tsp sea salt - it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.

3. Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

4. Pot half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on Roland smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripey fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on top.

5. Scatter with a little more sea salt, then bake for 25-30mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, the cut into squares.