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Salted Caramel Brownies

Salted Caramel Brownies

Laura Keys

Laura Keys

Prep 25 mins25m
Cook 35 mins35m
Makes 16

Salt. Caramel. Chocolate. We all know it's a match made in heaven. I adapted the original recipe to use less chocolate and sugar, as I reckon the caramel more than makes up for it. The result was quite a light, delicious brownie with bites of squidgy salty caramel. You may find the caramel sort of sinks towards the bottom of the brownie in the oven, as the caramel is heavier than the brownie mix. It doesn't matter - the taste is still there! The only thing that could make this better is to serve it heated with a spoon of Connoisseur Salted Caramel with Macadamia ice-cream. Which I did.

↬ Adapted from Salted caramel brownies: Recipes: Good Food Channel

Ingredients

  • 200 g white sugar
  • 50 ml water
  • 200 ml cream or double cream
  • 1 tbsp salt flake
  • 200 g dark chocolate
  • 200 g butter
  • 4 eggs
  • 100 g white sugar
  • 100 g brown sugar
  • 150 g plain flour
  • sea salt (for sprinkling)

Instructions

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  • 1
    Make the caramel by heating the sugar and water in a saucepan over a medium heat for . The sugar will melt and small bubbles will start appearing. Don’t stir, as this can make the caramel crystallize – just swill the pan round using the handle.
  • 2
    Continue boiling until it has become medium brown. This took about . Remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and seem to solidify but just return to the heat for . Stir through the salt, transfer to a glass jar or bowl and let it cool to room temperature – or pop it into the fridge for .
  • 3
    Preheat the oven to 200C/180C fan-forced
  • 4
    Melt the chocolate and butter either over a water bath on the stove, or in the microwave (- bursts) until melted, stirring after every burst until smooth.
  • 5
    Using an electric beater, beat the eggs and sugar in a bowl for until thick and foamy. Fold in the cooled chocolate mixture, then sieve and fold in the flour.
  • 6
    Line a square tin with parchment paper, spray with oil and put in half the brownie mixture, spreading it into a layer at the bottom of the tin. Then add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly. Put the remaining brownie mixture on top, again spreading evenly. Finish off with the last of the caramel, using the spoon to smooth it on top, or drizzle in a pattern.
  • 7
    Sprinkle with a little extra salt and bake for . Remove from the oven, cool, cut and serve.

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