Salted caramel brownies recipe
Fudgy, gooey, decadent, chocolatey, salty... try Camilla Stephen's luxurious salted caramel brownies recipe for a treat.
Makes 16 big squares.
Ingredients
- 200 g white granulated sugar
- 50 ml water
- 200 ml double cream
- 1 tsp Maldon sea salt
- 7.1 oz white granulated sugar
- 1.8 fl oz water
- 7 fl oz double cream
- 1 tsp Maldon sea salt
- 7.1 oz white granulated sugar
- 0.2 cup water
- 0.8 cup double cream
- 1 tsp Maldon sea salt
- 250 g unsalted butter
- 250 g dark chocolate (minimum 70%, broken into pieces)
- 4 large free range eggs
- 300 g granulated sugar
- 150 g plain flour
- 8.8 oz unsalted butter
- 8.8 oz dark chocolate (minimum 70%, broken into pieces)
- 4 large free range eggs
- 10.6 oz granulated sugar
- 5.3 oz plain flour
- 8.8 oz unsalted butter
- 8.8 oz dark chocolate (minimum 70%, broken into pieces)
- 4 large free range eggs
- 10.6 oz granulated sugar
- 5.3 oz plain flour
- 1 sprinkle sea salt
- 1 sprinkle sea salt
- 1 sprinkle sea salt
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 8
Step-by-step
- In a small clean saucepan, heat the sugar and water over a medium heat for 2-3 minutes. The sugar will melt and small bubbles will start appearing. Don’t be tempted to stir, as this can encourage the caramel to crystallise – just swill the pan around using the handle.
- Once the sugar has started boiling (after about 5 minutes) it should be light brown in colour; continue boiling until it has become medium brown. Remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and seem to solidify but be patient and return to the heat for 2-3 minutes. Stir through the salt, transfer to a glass jar or bowl and let it cool to room temperature on the side or pop it into the fridge for 20 minutes.
- Preheat the oven to 200°C/fan 180°C/gas 6.
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth. Set aside. Using an electric whisk beat the eggs and sugar in a bowl for 5 minutes until thick and foamy. Whisk in the cooled chocolate mixture, then sieve and fold in the flour.
- Line a 9x9 inch square tin with parchment paper and put in half of the brownie mixture, spreading it into a layer at the bottom of the tin. Next add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly. Dollop the remaining brownie mixture on top, again spreading evenly, and finish off with the last of the caramel, using the spoon to ‘swish’ it around the top. It’s nice to have pockets of caramel and pockets of brownie so don’t be too even!
- Sprinkle with a little salt and bake for 30-35 minutes. Remove from the oven, cool overnight (if you can resist it that long) and cut into squares.
Find more recipes from Camilla at www.higgidy.co.uk
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