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The Best Salted Caramel Brownies Ever

Thursday, 9 April 2015



You will need…

200g/7oz Unsalted Butter
100g/4oz Chocolate, 70% Cocoa 
100g/4oz Chocolate, 50% Cocoa 
397g can of Carnation Caramel
1 tsp of Sea salt
200g/7oz Golden Caster Sugar
4 Medium eggs
100g/4oz Plain flour
50g/2oz Cocoa powder 

How to do…

1) First thing’s first (I’m the realest). Pre-heat the oven to 180C/160C fan/gas 4. Then grease a square traybake tin with either butter or parchment paper. To make the brownies, melt the butter in a saucepan, as it’s melting break up all the chocolate and add it to the butter. Before the cubes of chocolate completely finish melting take the pan off the heat and wait for it to melt, whilst mixing it every now and then. 

    


2) Find a small bowl and pour in 175g of the carnation caramel and a teaspoon of sea salt, mix the two together until the caramel becomes smooth. 



3) In another bowl/your main mixing bowl pour in the rest of the caramel, the sugar and the eggs and mix until the mixture’s even. 

4) Take your melted butter and chocolate and add it to the caramel, sugar and eggs, mix it until all the ingredients are combined. In another bowl add the flour, cocoa powder and a good pinch of table salt, mix it up and then sift it into the main mixture. Again, mix until all the ingredients are combined.



5) Pour half of the brownie mixture into the prepared tin. Use a teaspoon to spoon half of the salted caramel mixture on top, creating thick stripes across the tray. Follow this by pouring the remainder of the brownie mixture into the tin and smooth it out using a spatula, trying not to disturb the caramel sandwiched in-between. Top with the rest of the caramel, again with the stripes. Finish by dragging a skewer or the tip of a knife  through the caramel to make a feathered pattern on top. 



6) Scatter a small amount of sea salt on top and then bake for 25-30 minutes. Once it’s firm and finished baking you need to leave it to cool before cutting it into pieces and of course, devouring it all by yourself. 

   


Per brownie (based on a batch of 16)/345 Kcal

If you make too many in a batch (even if there is no such thing as too many brownies) you can freeze these! 

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