I recently baked the best brownies I’ve ever baked.. twice! These salted caramel chocolate brownies are chocolatey oozy goodness that you really need to try. They are pretty quick to make and so far loved by all who’ve tried them, definitely a recipe I will keep to hand for the future.
160g plain flour
60g cocoa powder
1x tin of Carnation caramel
1 tsp of flaked sea salt
1 tsp vanilla extract
300g dark chocolate
Preheat the oven to 180°C
A 30cm x 20cm non-stick tin is recommended, lined with greaseproof paper.
Break all of the chocolate into chunks, add to a bowl with butter and melt over a pan of simmering water. Make sure the bowl doesn’t touch the water.
Remove the bowl from the heat, whisk the sugar into the melted mixture.
Add the eggs and vanilla extract, whisk until light and bubbly.
Sieve the flour and cocoa powder into the mix, then gently fold, be gentle so as not to knock out the air.
Pour half the mix into the tin, spread evenly. Then spread the tin of caramel over the mix in the tin, sprinkle evenly with the salt.
Add the rest of the chocolate mix to the tin, then bake in the oven for 20-25 minutes.
After the 20-25 minutes the brownie will still be soft, this is fine. Just take out and leave to cool completely in the tin.
This is a Tanya Burr recipe, it’s available in her recipe book.
Let me know what you think, Ali xx