Salted Caramel Brownies

These brownies need no introduction, they are simply delicious. Moist fudge like brownies with luscious salted caramel sauce oozing out from the middle. I like to refer to them as tiny morsels of heaven.

This recipe comes from Edd Kimber, winner of Great British Bake Off in 2010 and was published in Delicious Magazine’s October 2012 edition and Food Network (click here).  It has been adjusted ever so slightly to suit my taste, with less sugar in the brownie mix and a bit more salt in the caramel sauce. Bake, eat and enjoy!

Salted Caramel Brownies

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12-15 brownies

Salted Caramel Brownies

Ingredients

    For Salted Caramel Filling
  • 175g golden caster sugar
  • 1/2 - 1 tsp of flaky sea salt
  • 150ml double cream
  • 10g unsalted  butter, softened
    For Brownie
  • 180g plain flour, sifted
  • 3tbsp cocoa powder, sifted
  • 1/2 tsp flaky sea salt
  • 300g dark chocolate (I used 200g 70% dark chocolate and 100g milk chocolate chips), broken into pieces
  • 200g unsalted butter, at room temperature
  • 150g golden caster sugar
  • 4 large free-range eggs
  • 1tsp vanilla extract

Instructions

    For Salted Caramel Filling
  1. Melt sugar in a medium non-stick saucepan, over medium heat, do not stir the mixture, just let the sugar melt by itself.
  2. When the sugar turns a dark brown colour, take off the heat and pour in half of the double cream and the salt. The mixture will bubble and when it has settled, pour in the remaining cream and butter, and stir. If the caramel begins to harden, place the saucepan back on the heat until it becomes smooth.  Pour the sauce into a heatproof glass jug and let cool.
    For Brownie
  1. Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line a brownie tin.
  2. Put the butter and chocolate in a medium sized heatproof bowl. Set the bowl over a pan of simmering water, ensuring the water does not touch the bottom of the bowl. Keep stirring until the mixture has melted. Whisk in the sugar and remove from heat.
  3. Then add the vanilla and eggs (one at a time) and mix with a wooden spoon. When the mixture has thickened, fold in the flour, cocoa powder and salt.
  4. Pour half the batter into your lined baking tray, followed by the caramel sauce - ensure the caramel does not touch the sides of the dish. Then pour the remaining batter over the caramel.
  5. Bake for 35 minutes or until the skewer inserted into the brownies comes out clean.
  6. Cool the brownies, cut into squares and serve.
Note: Do not be tempted to eat the brownie as soon as it comes out of the oven, as the hot caramel will burn your mouth. I’m sorry but you will have to exert some willpower with this recipe. I ended up covering the tin with parchment paper and leaving overnight. The next morning I cut into perfect squares and placed into an airtight container for my husband to take to work, leaving a small piece for me to enjoy.

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2 Comments

  • Posted November 20, 2013

    Ash

    Yum yum yum.. I wanna try these this weekend!! Could we add some nuts to the brownie mix too if we wanted? I’m such a sucker for nuts in my brownies…

    • Posted November 20, 2013

      Tina Anand

      These are super delicious Ash! You could always add walnuts to the batch but to be honest I quite like the squidgy fudge brownie combined with the silky soft caramel, very comforting. If you like nuts, why not try my chilli chocolate brownies with macadamia nuts? Here is the link: http://www.thespicypear.com/recipes/baking/chilli-chocolate-brownies/

      Let me know how you get on.

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