Salted Caramel Brownies

I made these gooey sticky salted caramel brownies for a New Years eve party and they went down a treat- the girls sneaked a taste in the kitchen and didn’t want to put them out for everyone to eat! Safe to say, they are scrummy!

Ingredients:

  • 200g butter or marg
  • 200g chocolate- I used milk
  • 1 can of carnation caramel – (or 1 can of condensed milk plus 75g brown sugar, 75g butter)
  • 1 tsp sea salt
  • 200g caster sugar
  • 130g plain flour
  • 50g cocoa powder
  • 4 eggs

 

Caramel Sauce:

First things to address is the condensed milk- if you don’t have carnation caramel or a caramel sauce then you need to turn your condensed milk into caramel. Simply add 75g brown sugar to 75g butter in a saucepan and melt.

Once melted add the whole tin of condensed milk and continue to cook over a low heat until it turns to a golden brown caramel. As we are making salted caramel , once complete add a good pinch of sea salt.

 

Method:

Set your oven to 180 degrees and line a tray bake time- mines about 22cm.

First melt the butter over a gentle heat. Break your chocolate into pieces and put into the melted butter, continue over a low heat until it is all melted.

Next put 200g of caramel in a bowl with 200g caster sugar and four eggs. Whisk together. Then whisk in your chocolate butter mix.

Now for the dry ingredients. Sift your flour and cocoa powder together, mix into your wet ingredients.

Once combined pour half the mixture into the bottom of your tin. Use a spatula to level it out. Pour 3/4 of your caramel on the top in stripes.

Then pour the remainder of your brownie mixture on top and again more stripes with the remaining caramel. I used a skewer to add a pattern.

Once finished scatter on top a final pinch of sea salt and bake for 25 minutes! You’re looking for a crust to have formed on the top but for the tin to still wiggle when you shake it slightly.

Take it out the tin and leave to cool completely before peeling off the paper and cutting into slices. VOILA- you’re done! Eat warm or store in a tin for 5 days- but I can guarantee they will be eaten by then!

Absolute gooey salted yet sweet perfection!

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