Gooey, rich, decadent, and all round fabulous. Few brownies can reach the heights of the pedestal upon which I place the simple, glorious ‘plain’ brownie. No fussy additions, no fancy flavours. Just a dark, indulgent piece of chocolate magnificence.
That being said, this salted caramel brownie recipe is pretty darn good.
A jar of my homemade salted caramel sauce had been lurking at the back of my fridge after making some salted caramel buttercream for a cake in March. It was taking up space, and frankly, I was fighting a daily urge to dip a spoon into it and just it eat straight out of the jar! It was a no-brainer really. Whip up a tray of brownies, and whack in some salted caramel.
The sight of caramel oozing out of a brownie is a beautiful thing. I don’t like to overdo it on the salted caramel though, as I like to still taste the chocolate and enjoy the fudgy texture of the brownie. My method leaves you with some dotted gems of oozy goodness.
I adapted the wonderful Jamie Oliver’s recipe to make these. Apologies for any slightly expanded waist-lines this week!
Salted Caramel Brownies
- 225g butter
- 250g dark chocolate (70% cocoa solids)
- pinch of sea salt flakes
- 225g caster sugar
- 4 large eggs
- 130g plain flour
- 1/2 tsp baking powder
- 4 tbsp of salted caramel
- Preheat the oven to 180ºC. Grease and line 23cm x 23cm baking tin.
- Melt the butter and chocolate in a bowl over a pan of boiling water. Remove from the heat and stir in the sugar.
- Once cooled slightly, whisk in the eggs, then sift and fold in the flour and baking powder until incorporated. Pour the mixture into the prepared tin.
- Make little inlets throughout the batter, and splodge little bits of salted caramel in. Once all the caramel is in, use a spoon to ripple the splodges through the brownie. batter.
- Bake the brownies in the oven for 20 minutes.
- Leave to cool for 1 hour, cut into squares and serve.
Enjoy! Love Becca x