Salted Caramel Brownies

Caramel Brownies

This delicious recipe appeared on my radar thanks to Hannah at Love the Little Bakery. You can find her original post here. What I fell in love with was the pure fudgy gooeiness of the brownies. Shop bought brownies are lovely but with all of the preservatives they have to put in, it can sometimes detract from the taste and texture…you can’t beat homemade (plus, they make the house smell amazing even hours after you’ve started feeling sick from brownie overdose!) If you’re tempted and want to join in, here’s how to make your own:

  • 200g unsalted butter, plus a little extra for greasing
  • 200g chocolate (I made mine with a 50/50 mix of milk and dark chocolate)
  • 397g can Carnation caramel
  • 1 tsp flaky sea salt, plus a little extra for the top
  • 200g golden caster sugar (I used white caster sugar as it was all I had)
  • 4 medium eggs, at room temperature
  • 130g plain flour
  • 50g cocoa powder

You’ll also need:

  • 23cm tray bake tin
  • Medium saucepan
  • Mixing bowls (1 main and 2 small)
  • Measuring scales
  • Sieve
  • Spatula
  • Skewer
  • Baking Parchment

Method:

  1. Heat oven to 180 degrees Celsius/Gas Mark 4
  2. Grease and line your baking tin with baking parchment
  3. Melt the butter in a medium pan and break in all the chocolate. Remove the pan from the heat and stir gently until all the pieces of chocolate have melted into the butter
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt. The tinned caramel will be very thick in the tin, but with a bit of a stir will soon loosen up
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat together until well combined. Then add in the chocolate and butter and stir again until combined
  6. In a separate small bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix and beat briefly until smooth
  7. Pour half the brownie mix into the tin and level it with a spatula. Then using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes
  8. Spoon the rest of the brownie mix on top and smooth it out, trying not to disturb the caramel beneath
  9. Top with the rest of the caramel in the same stripy fashion and then drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top
  10. Scatter with a little more sea salt, then bake for 30-40 minutes 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
  11. Let it cool completely in the tin, then cut into squares

See, how easy is this to make? Just what you need when you’re spending a lazy day at home. It would be great eaten on its own or delicious with a dollop of cream or ice cream.

I decided to trial this recipe on my colleagues – the salted caramel brownies practically disappeared before my eyes and were a clear favourite; you will not be disappointed.

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