Salted Caramel Brownies

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.

Onto the brownie.

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

Tags: Vegetarian