I need to find more words for “delicious”!
I’ve never baked with salted caramel before, but the experiment was incredibly successful. I got the original recipe from the BBC Good Food website. It’s very popular and, having read the helpful comments of other testers, I made a couple of changes to the recipe following their recommendations. I’m glad I did!
Ingredients (makes 16 to 32 brownies depending on how big you cut them)
- 200 g / 7 oz butter (at room temperature)
- 100 g / 3.5 oz dark chocolate, min. 70% cocoa solids (mine was 72%, I don’t think it has to be incredibly accurate!)
- 100 g / 3.5 oz chocolate, 50% cocoa solids (again it doesn’t have to be exactly 50%)
- 4 medium eggs (I had 2 large to use up, so used 2 large and 2 medium and it didn’t do any harm)
- 397 g / 14 oz tin of caramel
- 1 tsp of sea salt or rock salt (I only had rock salt, it worked fine. Don’t use table salt because it’s been too finely ground; you need to have salt in large flakes)
- 200 g / 7 oz caster sugar
- 130 g / 4.5 oz plain flour
- 50 g / 1.7 oz cocoa powder
Preheat your oven to 180 degrees C/ 160 degrees C fan/ gas mark 4/ 350 degrees F.
Line your brownie pan or baking tray with baking paper. My tin measures 24 x 20 x 4 cm (approx. 9.5 x 8 x 2 inches). The original recipe calls for a 23-cm square tin. The bigger the tin, the thinner your final brownies will be.
Break the chocolate into small chunks. Melt the butter in a pan over a low heat. When the butter has fully melted, turn off the heat and add the chocolate.
Stir the chocolate through the warm butter until fully melted and combined.
Put about half the caramel in a bowl and add the teaspoon of salt. Mix through the salt and set the bowl to one side.
Put the rest of the caramel in a large bowl and add the eggs and sugar. Use an electric hand mixer (if you don’t have one, don’t worry, you can do this by hand) to blend the ingredients together until smooth.
Pour the chocolate and butter mixture into your large bowl and use the mixer again to combine the ingredients.
Sieve the flour and cocoa powder into another bowl. Add these dry ingredients to your chocolate mixture. Mix all the ingredients together until you have a smooth mixture but go slowly at first to prevent the flour and cocoa powder blowing everywhere!
Pour half the brownie mixture into your prepared tin. Spoon almost all your salted caramel on top of this lower brownie layer in thick lines. I made 4 lines, but the original recipe calls for 5. Reserve a couple of spoonfuls of your caramel to drizzle on top of the brownies later.
Pour the rest of the brownie mixture on top of the caramel stripes and smooth out, taking care not to disturb the caramel.
Bake the salted caramel brownies for 25-30 minutes. I found 25 minutes was enough. It’s ok if the brownie seems to wobble a little when you take it out of the oven. Allow the brownie to cool completely in the tin – this is important.
When they are completely cool, turn the brownie slab out on to a chopping board and cut into as many pieces as you like. I went for 32 pieces.
I also drizzled the remaining salted caramel over the top, although this isn’t an essential step if you’d rather put all the caramel in the centre.
As you can see, the central caramel is soft and gooey:
These salted caramel chocolate brownies are delicious. The slight hint of salt is a great counterpoint to the sweetness of the chocolate and caramel. They would be perfect served warm with some vanilla ice cream… if you can wait long enough to put all that together rather than scoffing them straight from the tin!
Looking for other brownie recipes? Try these!
Chocolate cheesecake brownies.
Cadbury’s Caramel chocolate brownies.
You can find even more brownie recipes on my Recipe Index page.
Claire Huston / Art and Soul