These brownies are my go-to baking treat. For lovers of chocolate and caramel and not for the faint hearted (or diabetic). I did not create this recipe, but have adapted it from a BBC Good Food recipe for Salted Caramel Brownies which you can find here.
I mainly enjoy making these because my husband doesn’t like them. If I make something he does like, then they’re pretty much gone before you can say Mary Berry, (for example the cookies I made last week (not that I’m bitter about this AT ALL)).
These brownies are so simple and can be enjoyed as a snack with an afternoon coffee (and with Animal Crossing), heated up with cream as a pudding, or hey, even for breakfast! Here’s how to make them…
1. Grease and line a square baking tin with greaseproof paper. I use a 23inch tin and the brownies are nice and thick. I wouldn’t advise using a tin much smaller.
2. Melt 200g unsalted butter, 100g 70% chocolate and 100g 50% chocolate in a heavy based saucepan on a low heat.
3. In a big bowl, add 220g of a 397g tin of caramel, 200g golden caster sugar and 4 eggs, and whisk until well combined. Then add the delicious chocolate mixture and give a good stir until even.
4. In another bowl, put in 130g plain flour, 50g cocoa powder and a pinch of table salt. Sift this over the chocolatey mixture and stir with a wooden spoon until everything is combined!
5. With the rest of the caramel that is left over, give it a stir and then you can either keep it as it is, or add a couple of pinches of flaky sea salt – both are delicious and totally up to your preference!
6. Set the oven to 180C/160C fan/gas 4. Pour roughly half the brownie batter into your lined tin. Then spoon 4 or 5 nice thick lines of caramel vertically across the batter.
7. Gently spoon the rest of the brownie batter on top, and repeat the caramel process. To make it look extra fancy, try feathering the caramel by dragging a knife through it!
8. I bake for about 35 minutes in the middle of the oven, so that the brownie is coming away slightly from the edges of the tin, whilst still having a slight wobble in the middle.
9. Once baked, leave until the brownie has firmed slightly and then cut yourself a nice big chunk as a reward for your hard work!
Let me know how you get on if you make these brownies! Once I found this recipe on BBC Good Food I was hooked and haven’t looked back. I want to try adding marshmallows too but perhaps that’s a bit extra?!?
Thank you so much for reading! What are your go-to baking recipes? I’d love to know in the comments below!
Eliza Kate xxx