These decadent brownies are fudge-like, chewy and delicious, enhanced by a layer of salted caramel.
Serves 16 or so
Prep Time: 20 mins
Cook Time: 30 mins
Ingredients
200 g unsalted butter
200 g dark chocolate (70%)
1 can (397 g) Carnation caramel
1 tsp Flaky Sea Salt
200 g golden caster sugar
4 medium eggs
130 g plain flour
50 g cocoa powder
pinch salt
Note: If you prefer, whip up a batch of salted caramel sauce from your own recipe to replace the Carnation caramel.
Method
Preheat the oven to 180°C. Grease and line a square baking tin with baking paper.
Melt the unsalted butter and chocolate in a bowl over a saucepan with a small amount of water in it. Set this aside to cool a little.
In a small bowl, mix around half of the caramel with the sea salt. It will thin as you stir. Set aside.
Put the rest of the caramel in a large bowl with the caster sugar and eggs and beat with an electric hand mixer until smooth. Slowly fold in the chocolate mixture into one runny mass.
In another bowl, combine the flour, cocoa powder and a pinch of salt. Sift this dry mixture into with the chocolate mix in the other bowl and fold in gently, until smooth.
Pour half the brownie batter into the tin and level it with a spatula. Spoon half of the salted caramel on top of the batter layer in thick, evenly spaced stripes or just a drizzle pattern if you're uncoordinated like me.
Spoon the rest of the brownie batter on top and tilt the tin to smooth it out to each of the edges. Top with the rest of the caramel and even out with a fork.
Bake for 25 to 30 minutes, until the crust is firm. Let it cool in the tin, before cutting.
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