The salted caramel variant of any baked good has pretty much become a household favourite of ours. I used to fail so much at making caramel (I’m easily distractable), but I think I have the knack now of melting sugar with cream and butter without burning it.
And I know that mixing caramel into the brownie mixture, with a layer in between and another layer on top might seem a bit much. But is it really… really? I could’ve done with more gooey caramel in this batch, so don’t be shy with spreading that caramel love all over. Recipe is adapted from BBC Good Food – my online food haven.
Salted caramel brownies
200g granulated sugar
120mls double cream
1 tsp salt
200g dark chocolate (70%)
200g light brown sugar
130g plain flour
50g cocoa powder
1. Pre-heat oven to 180ºC. Start with the caramel. Heat the sugar in a pan slowly over low-medium heat until the sugar melts without burning. Once melted, carefully add the butter and whisk well over the low heat until combined and golden brown.
2. Add the cream slowly to the butter-sugar mixture until fully combined and allow it to rest off the heat. Add the salt and combine well.
3. To start with the brownie mixture, melt the butter and chocolate in a pan over low-medium heat whilst stirring until fully melted.
4. Take 100g of the caramel mixture and mix with the eggs and sugar well. Add the chocolate mixture and mix. Sift the flour, cocoa powder and 1 tsp of salt into the mixture.
5. In a brownie pan, add half the brownie mix and smooth. With the remaining caramel, dollop the caramel over this layer. Carefully pour over the remaining brownie mix. Smooth over.
6. Add the rest of the caramel in thick lines on the top. Take a toothpick and draw swirls into the mix.
7. Put into oven for 30 minutes until brownie mixture just jiggles.