Salted Caramel Brownies

Salted Caramel Brownies

I don’t often bake…you have to be so precise with ingredients and measurements; it’s not as easy to freestyle like I normally do when I cook. But we had a bake sale in the office today to raise money for Movember so I had to give it a go!

And actually these turned out pretty good. Can’t take the credit for the recipe – this is from BBC Good Food.

I didn’t have a can of Carnation caramel but I did have a can of condensed milk, which you can turn in to caramel (or dulce de leche) by heating it. I tried to do it the quick way – by microwaving it for about 12-20 minutes on a low heat and whisking lightly every few minutes until it turns brown. If you have time though I think it’s better to boil the tin in water for 2-3 hours. Lay the unopened can in a pan on its side and make sure it is fully immersed in the water, with a good couple of inches at the top – then turn it every half hour or so to prevent scorching.

Makes 16 brownies (or 32 small bites)

Ingredients

  • 200g unsalted butter, plus a little extra for greasing
  • 100g chocolate, 70% cocoa solids
  • 100g chocolate, 50% cocoa solids
  • 397g can Carnation condensed milk
  • 1 tsp flaky sea salt, plus a little extra for the top
  • 200g golden caster sugar (although I used normal caster sugar)
  • 4 medium eggs, at room temperature
  • 130g plain flour
  • 50g cocoa powder (I used Green & Blacks)

Brownie 1

Method

Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square tray bake tin with baking parchment.

If you’re using condensed milk, make the caramel as described above.

Melt the butter in a pan and then break in all the chocolate. Remove from the heat and allow the cubes to melt giving it a little stir.

In a small bowl, mix 175g of the caramel with 1 tsp sea salt. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer (or use a balloon whisk) until even.

Whisk in the chocolate and butter mixture. Combine the flour, cocoa and a good pinch of table salt in another bowl and then sift it all on top of the chocolate mix. Beat it briefly until smooth.

Pour half the brownie batter in to the tin and level it with a spatula.

The recipe then says to use a teaspoon and spoon half of the salted caramel on top of the batter layer in five thick stripes. In hindsight I wish I had put most – or even all – of the caramel in the middle, rather than saving it for the top as it sinks in and you lose the lovely colour. So don’t hold back, put as much as you like in the middle for extra gooeyness!

Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the remaining caramel if you have any left – in stripes, crosses, whatever you fancy.

Brownie 2

Scatter with a little more sea salt then bake for 25-30 minutes. If you’re using a fan oven check it at 20 minutes and see how much longer it needs. It should be risen with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.

Delish!

 

 

 

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