I love baking and take any opportunity to try a new recipe. This week I tried out this one for one of my lovely colleagues at work Kerry as it was her birthday! I have made brownies loads of times but I’ve never made them with this particular recipe but was very happy with the results. Salted caramel brownies!
- 200g unsalted butter, plus a little extra for greasing (I used Stork)
- 100g chocolate, 70% cocoa solids (I used Green and Blacks)
- 100g chocolate, 50% cocoa solids (I used Tesco’s value own brand)
- 397g can Carnation caramel
- 1 tsp flaky sea salt, plus a little extra for the top
- 200g golden caster sugar
- 4 medium eggs, at room temperature
- 130g plain flour
- 50g cocoa powder
1. Pre heat the fan oven to 160 degrees
2. Grease and line a 23cm square tin with butter and baking paper
3. Melt the butter in a bowl over a small saucepan of hot water, break the chocolate into even sized pieces and stir into the warm butter until completely combine
4. Take three separate bowls;
In bowl ONE add 175g caramel and a tsp sea salt and combine, as you mix the two the caramel will loosen.
In bowl TWO add the eggs, sugar, remainder of the caramel and beat with a handheld electric whisk. Then add in the chocolate mixture and combine.
In bowl THREE add the dry ingredients; flour, cocoa powder, salt and sift this mixture on top of the contents of bowl two. Mix in gently until smooth with a balloon whisk.
5. Pour half the brownie mixture into the greased and lined tin
6. Using a spoon layer the salted caramel in bowl ONE in five or six strips across the middle of the brownie mix
7. Add the rest of the brownie mix carefully on top and spread to the edge
8. Take the remainder of the salted caramel and lay strips across the top. Draw a wooden skewer downwards to create a nice pattern on top and finish with sea salt crystals
9. Bake for 25-35 minutes depending on your oven and take out (be brave!) whilst it still wobbles, cool and chill completely before cutting into big or small brownies as desired.