I spied these beauties on The Great British Comic Relief Bake Off a while back, and have been desperate to try them out ever since. Obviously, with having a 3 month old daughter, baking is somewhat of a challenge. But I finally managed to make it happen, even if it was in stages in-between my new Mummy duties! Let’s be honest though, it’s impossible to look at that face and be mad about not baking/cooking as much as I used to…
Anyway! Baby cuteness aside, here is what you will need to make 20 of the most incredible brownies you will ever eat in your life. And no, I’m not exaggerating!
For the Caramel
- 150g Granulated Sugar
- 1/2 tsp Sea Salt
- 125ml Double Cream
- 10g Unsalted Butter
For the Brownie
- 180g Plain Flour
- 3 tbsp Cocoa Powder
- 1/4 tsp Salt
- 300g Dark Chocolate
- 150g Unsalted Butter, cubed
- 4 Eggs
- 220g Light Brown Sugar
- 150g Caster Sugar
- 1 tsp Vanilla Extract
For Decoration (Optional)
- 75g White Chocolate
Essential Equipment
- 30 x 20 (12 x 8″) Rectangular Cake Tin
First up, let’s make the caramel.
A warning before we start – do not stir the sugar until you have added the cream or you will end up with sugar crystals in your caramel instead of a nice smooth sauce.
With that said, heat the granulated sugar in a large saucepan or non stick frying pan over a medium heat.
Keep a close eye on it, once the sugar has melted it can burn very quickly!
When it’s all melted and turned a nice dark golden colour, add in the sea salt & half the cream, stir a little then wait for it to calm down…
…before adding the remaining cream and the butter. Then stir it until smooth & decant into a jug to cool.
Preheat your oven to 190°C/Fan 180°C. Grease and line the base & sides of the cake tin.
Sift together the flour, cocoa powder & the salt and set to one side.
Break the dark chocolate & place into a large glass bowl along with the butter. Melt gently either set over a pan of barely simmering water or in the microwave in 20 second bursts. Stir until shiny & smooth.
In an electric stand mixer with the balloon whisk attachment or in a large bowl with an electric hand whisk – whisk together the eggs, sugars & vanilla extract until very pale and thick. (At least 5 minutes.)
Gradually whisk in the melted chocolate and mix until even.
In thirds, add the flour & carefully fold in using a rubber spatula. Don’t over mix, just until you can’t see anymore flour.
Pour half the batter into the prepared cake tin then pour over the caramel, making sure to leave a gap around the edges.
Top with the remaining batter, smooth out evenly & place into the preheated oven for approx 25 minutes.
Once baked, leave to cool completely in the tin. I do mean completely. It’s important. Or you will land yourself in a right ruddy mess!
If it takes your fancy, melt the white chocolate in the microwave or in a glass bowl set over a pan of barely simmering water. Pour into a piping bag and snip the end. Zigzag over the brownie.
Cut into 20 pieces (a 5 x 4 grid) and store in an air tight container at room temperature. These will last for 3-4 days.
These are honestly the nicest brownies I have ever made. Very similar to my Ultimate Brownie Recipe, but with that added layer of salted caramel? Oh my Lord YES! Incredible. So soft and gooey in the middle and seriously chewy round the edges. Rich, chocolatey and stuffed with caramel. All jokes aside, could you really want any more from a brownie??
You HAVE to try these!!
I hope you enjoyed the post lovelies, until next time.
Miss KitchenMason
Jayne
Saturday 19th of February 2022
Is it possible to use your ultimate chocolate brownie and add the caramel in the same way. I don’t have a brownie or baking tin with the dimensions for this recipe for the brownies, thanks.
Jayne
Tuesday 22nd of February 2022
@Emma, many thanks for your response but I found some foil dishes I had forgotten about and they were the perfect size. These brownies were a huge hit, full of flavour with the smooth caramel in the middle. I do think I slightly overbaked them but they were delicious just the same. I will make these again.
Emma
Saturday 19th of February 2022
Hi Jayne. I see no reason why that wouldn’t work :) Emma x
Mike
Wednesday 13th of March 2019
Great recipe thank you!! It won my office bake off easily ?
Miss KitchenMason
Wednesday 13th of March 2019
That’s awesome Michael, go you!! Thank you so much for sharing this with me :) Emma x
Pelusa
Monday 25th of May 2015
Congratulations, you have a lovely baby girl!!!! The récipe is great. Keep on.
Miss KitchenMason
Monday 25th of May 2015
Aww thank you!
Thalia @ butter and brioche
Monday 25th of May 2015
Brownies with salted caramel? YUM.. why have I never tried something like this before!
Miss KitchenMason
Monday 25th of May 2015
Haha thanks! You should give them a try now :)