Tom and I fell in love with salted caramel brownies in a café in Blackheath so when I found a recipe I was keen to give it a go! It is a very naughty recipe- lots of chocolate but they taste delicious!
300g unsalted butter
200g caramel chocolate
175g milk or dark chocolate
250g golden caster sugar
150g plain flour
¼ teaspoon baking powder
3 large eggs
200g salted caramel
Preheat the oven to 180 oC/Gas mark 4. Lightly grease a 33 x 23cm baking tins with grease-proof paper.
Gently melt the butter in the microwave or on the hob. Allow to cool slightly.
Break up all the chocolate.
Mix sugar, cocoa, flour, baking powder and chocolate – either by hand or in the mixer.
Mix in melted butter then eggs.
Pour mixture into lined baking tray and spread evenly.
Dollop the salted caramel sauce over the surface of the mixture.
Use a skewer to swirl it in. Carefully not to mix fully – just try to create a marble effect on the surface.
Place in the middle of the oven for 30-35 minutes or until an inserted skewer comes out clean. The brownies should still be fairly soft to touch. Allow cool in the tin, then transfer and cut into pieces.
Time to eat and enjoy!
Happy cooking! xxx
The recipe is based on the recipe in “Primrose bakery Christmas” by Martha Swift.