I have to share this recipe with you.
These chocolatey slabs of gorgeousness have been very popular in my work place over the past couple of weeks.
These brownies are so good it has even been stated – and I quote – they are “better than sex.”
Make these and prepare to be adored.
They could quite possibly be – and I don’t say this without careful consideration – the best brownies I’ve ever had.
Salted caramel brownies
Recipe from the March issue of BBC Good Food Magazine
200g dark chocolate, broken into squares
One 397g tin of caramel
One tsp sea salt
100g plain flour
50g cocoa powder
Preheat the oven to 180C. Grease and line a 22cm square baking tin.
Melt the butter slowly in a medium sized saucepan pan and once melted, take off the heat and add the chocolate. Stir to melt the chocolate. Measure out 175g of the tinned caramel and add the sea salt. Stir to loosen the caramel. In a large bowl, beat the sugar, eggs and remaining caramel together until well blended. Stir in the melted butter and chocolate. Tip in the flour and cocoa powder and stir until everything is combined. Pour half of this brownie mixture into the lined tin. Spoon half of the 175g salted caramel over the top of the brownie batter in horizontal lines. Pour over the rest of the brownie batter over, trying not to disturb the caramel. Finally drizzle the remaining caramel over the top and swirl with the tip of a knife to create a marbled pattern. Bake for 30-35 minutes or until set on the top – they should still have a slight wobble in the centre. Leave to cool completely in the tin before cutting into squares.