Triple Chocolate Salted Caramel Brownies
Yes. That's right. All of your prayers, dreams and wishes have just been answered. Copious amounts of chocolate together with the nation's favourite salted caramel combined together in ooey, gooey brownie form - H.E.A.V.E.N.
I've been doing quite a bit of baking recently... It might be the weather, it might be all the chocolate left over from Easter, it might be dissertation procrastination, it's probably just greed but whatever it is, I'm loving it and these brownies might be my best bit of baking yet! A firm favourite for children and big kids alike, these brownies are perfect for any occasion and they will have you going back for more and more!
Triple Chocolate Salted Caramel Brownies
Makes 12
For the salted caramel filling:
150g sugar
good pinch of sea salt
125ml oz double cream
10g salted butter, softened
For the brownies:
180g plain flour
3 tbsp cocoa powder
¼ tsp table salt
300g dark chocolate, minimum 65-75% cocoa solids
150g unsalted butter
4 free-range eggs
220g light brown sugar
150g caster sugar
1 tsp vanilla extract
To decorate:
100g good-quality white chocolate
Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. Once the mixture has settled, add the remaining cream and the butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the melted chocolate mixture, then fold in the flour mixture until just combined.
Pour half the brownie batter into the tin and smooth the surface using a spatula. Pour over a layer of the salted caramel, making sure to leave a centimetre around the edges clean. Pour or spoon over the remaining batter and gently level the top with a spatula. Bake for 25-30 minutes in the preheated oven. Allow to cool completely in the tin.
Meanwhile, put the white chocolate in a small bowl in the microwave for 10 seconds at a time, stirring between blasts. When it is just runny enough to pour, leave to cool slightly then use a fork to drizzle it over the brownies. Leave the white chocolate to set slightly before removing the brownie from the tin and cutting into 12 pieces.
I've been doing quite a bit of baking recently... It might be the weather, it might be all the chocolate left over from Easter, it might be dissertation procrastination, it's probably just greed but whatever it is, I'm loving it and these brownies might be my best bit of baking yet! A firm favourite for children and big kids alike, these brownies are perfect for any occasion and they will have you going back for more and more!
Triple Chocolate Salted Caramel Brownies
Makes 12For the salted caramel filling:
150g sugar
good pinch of sea salt
125ml oz double cream
10g salted butter, softened
For the brownies:
180g plain flour
3 tbsp cocoa powder
¼ tsp table salt
300g dark chocolate, minimum 65-75% cocoa solids
150g unsalted butter
4 free-range eggs
220g light brown sugar
150g caster sugar
1 tsp vanilla extract
To decorate:
100g good-quality white chocolate
Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. Once the mixture has settled, add the remaining cream and the butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the melted chocolate mixture, then fold in the flour mixture until just combined.
Pour half the brownie batter into the tin and smooth the surface using a spatula. Pour over a layer of the salted caramel, making sure to leave a centimetre around the edges clean. Pour or spoon over the remaining batter and gently level the top with a spatula. Bake for 25-30 minutes in the preheated oven. Allow to cool completely in the tin.
Meanwhile, put the white chocolate in a small bowl in the microwave for 10 seconds at a time, stirring between blasts. When it is just runny enough to pour, leave to cool slightly then use a fork to drizzle it over the brownies. Leave the white chocolate to set slightly before removing the brownie from the tin and cutting into 12 pieces.
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