Salted Caramel Chocolate Brownies

Published by Rob Rees

SALTED CARAMEL BROWNIES

So this recipe is one Ive done for the last couple of years and its divine but goes against all my health messages with so much sugar and even a pinch of salt – so please forgive me this once! My team back in the UK make this one quite often with a lady called Debs the true expert in making them. Go on treat yourself and enjoy….

Portions: 8-12

INGREDIENTS

For the Salted Caramel Filling

175g Caster Sugar

150mls Double Cream

10g Unsalted Butter

Large Pinch of Flaked Sea Salt

 

For the Brownie

180g Plain Flour

3 tablespoons Cocoa Powder

300g Dark Chocolate (65-75% cocoa solids)

150g Unsalted Butter

220g Light Brown Sugar

150g Caster Sugar

4 large Eggs

1 teaspoon Vanilla Extract

METHOD

Salted Caramel Filling:

  1. Place the sugar into a medium sized, solid based pan on the hotplate and cook until the sugar melts and caramelizes – it should look a dark brown colour.
  2. Pour in half the cream and all the salt – be very careful as the mixture will bubble up violently.
  3. Once the mixture has subsided, pour in the remaining cream, followed by the butter. If there are still any lumps, then return the pan to the simmer plate and stir gently until smooth.
  4. Remove from the hob and allow to cool……next its time to make The Brownie
  1. Line a 21cm x 21cm baking tin with baking parchment, leaving a 3cm overhang along two edges, to help when removing the brownies.
  2. Sieve flour, salt and cocoa powder together into a medium bowl and leave to one side.
  3. Place chocolate and butter into a heatproof bowl and place over a pan of gently simmering water. Stir occasionally until the mixture is melted.
  4. Remove from the heat and add the sugar and eggs. Beat until smooth and then gently fold in the flour/ cocoa mixture.
  5. Spread half of this mixture over the base of the tin and then squeeze over the caramel, leaving a 1.5cm border around the outside.
  6. Then gently spread the rest of the brownie mixture over the caramel (you could use a piping bag to make life easier).
  7. Level the top gently and then bake for approx. 25-30 minutes at 190 Degrees, until a skewer inserted into the middle comes out with just a few moist crumbs attached.
  8. Allow to cool completely before cutting into squares with a sharp knife.

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