Salted caramel brownies
These fudgy chocolate brownies are ramped up a notch by adding a layer of salted caramel in the middle - heaven!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 brownies
- 250 g butter
- 250 g dark chocolate broken into squares
- 2 tsp vanilla extract
- 225g Salted Caramel Sauce Or Carnation Caramel
- 1/2-1 tsp sea salt
- 300 g caster sugar
- 4 large eggs
- 100 g plain flour
- 50 g 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 and stir in the vanila extract. Stir to melt the chocolate.
Measure out 200g of the tinned caramel and add the sea salt. Stir to loosen the caramel. In a large bowl, beat the sugar, eggs and 25g of the 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 200g salted caramel over the top of the brownie batter. Pour over the rest of the brownie batter on top, trying not to disturb the caramel layer.
Finally drizzle the remaining caramel over the top and swirl with the tip of a knife to create a marbled pattern.
Bake for 40-45 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.
If you want your brownies to cut into neat squares, I've found the best way to do this is to chill them overnight in the fridge. You don't need to dip your knife in warm water - more often than not you'll end up with a sludgy mess. As soon as you take the brownie slab out of the fridge, cut into squares with a very sharp knife. Don't use a sawing action - just slice straight down into the chilled brownie. You'll end up with professional and neat looking brownies!