quick, easy and extremely delicious
Here is my recipe for salted caramel brownies, they are naughty and rich but taste absolutely gorgeous and something that my family and friends always request when they come over. My boyfriend said it was “the best brownie he has ever had ever, ever” it was SO good we went on to eat a whole batch to ourselves...oops! I have taken bits of Jamie Oliver’s recipe and Anna Jones ‘A Modern Way To Eat’ and combined with items I had already had at home and experimented with peanuts and different sauces.
What you will need:
150g Unsalted butter
200g Dark chocolate (70% or more cocoa)
200g Palm sugar (or brown sugar or golden caster sugar)
100g Plain Flour (or spelt flour)
Caramel Sauce – as much or as little as you fancy (the more you use the more gooey the brownies will be)
Rock Salt – enough to scatter over the top of the caramel mixture
– Heat the oven to around 170 degrees/ 350ºF/gas 4.
– Grease and line a 20cm x 30cm baking tin.
- Break the chocolate into squares and combine with the butter, heating it over a bain-marie until melted. (make sure you don’t let any water from the pan (not even the tiniest drop!) get into your bowl as this will make the chocolate go hard and lumpy) – Top Tip – boil a kettle first to speed this process up) keep stirring as you take off the heat.
- Add the sugar and keep mixing
- Sieve in the flour and then folder into the mixture
- Add the eggs, one at a time – keep stirring!
- Stir in the vanilla esccence
- Pour the mixture into the lined tray, and shake the tin so that the mixture is evenly spread into all the corners
- Squeeze or pour in the caramel sauce in a pattern on top of the mixture and then sprinkle the rock salt + peanuts (optional) on top. You can use any caramel sauce, I have tried this recipe with the Starbucks caramel sauce, Waitrose’s caramel dipping sauce and standard ice cream sauce and they all worked fine. You could also use peanut butter instead of caramel sauce if you are a fan of Reese’s cups and want to try something else!
- Take a skewer or knife and create spirals in the mixture so that the caramel sauce is distributed throughout all the mixture
- Place the brownie mixture in the oven and cook for around 30 minutes – it should look slightly undercooked when you take it out, as it will harden when resting and you
want toNEED TO keep the gooey texture
- Let the brownies cool for around 20-25 minutes before cutting them up into squares. (to be honest though, I can never wait that long to try!)