Salted Caramel Brownies

Brownies. I love them. Everyone I know loves them. I love all brownies, but these Salted Caramel Brownies are very good, super easy to make, and have a fudgey gooey consistency, which some would argue is the only consistency brownies should have.

This recipe is been made adapted from The Hummingbird Bakery recipe, and of all the brownie recipes, this one is a great one, with or without the addition of the salted caramel.

Ingredients

130ml salted caramel sauce, recipe can be found here.
200g dark chocolate, roughly chopped (I used Green & Black’s 70% dark chocolate)
175g butter, cut into cubes
325g caster sugar
130g plain flour
3 eggs

First thing is first, line a baking tray (mine was 33cm x 23cm a 5cm deep) with greaseproof paper and preheat your oven to 180C /160C fan/Gas Mark 4.

Now you need to gently melt your chocolate and butter in a bowl over a pan of simmering water, not letting the base of the bowl touch the water).

Once this is melted and looking glossy and gorgeous, take the bowl off the heat, and add the sugar. When you stir this the mixture will look very grainy. Once combined add the flour, combine, then stir in the eggs and give everything a good mix until everything comes together.

Spoon half the mixture in the baking tray, and spread, and then follow this with a two thirds of the salted caramel sauce, and spread out with a palette knife, or the back of a spoon. Once you have done this, spoon the rest of the mixture on top, spread out and blob spoonfuls of the remaining salted caramel sauce on top of this, and then using a knife or skewer, run this across the top to make a gorgeous swirly pattern!

Pop in the oven for 30-35 minutes. This brownie should be flaky on top, but soft in the centre. It can overcook quickly so check after 30 minutes.

Take out of the oven and allow to cool for 15-20 minutes before removing from the baking tray and slicing up.

I like to serve this slightly warm, with vanilla ice cream which has a little more salted caramel sauce poured over!

If you store these in an airtight container, they will keep for 2-3 days, if they last that long!

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