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!
- 175g golden caster sugar
- 1/2 - 1 tsp of flaky sea salt
- 150ml double cream
- 10g unsalted butter, softened
- 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
- Melt sugar in a medium non-stick saucepan, over medium heat, do not stir the mixture, just let the sugar melt by itself.
- 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.
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line a brownie tin.
- 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.
- 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.
- 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.
- Bake for 35 minutes or until the skewer inserted into the brownies comes out clean.
- Cool the brownies, cut into squares and serve.