Ok, so today I’m oh so nicely sharing the ULTIMATE GOOIEST BESTEST salted caramel chocolate brownies you will ever come across!
I almost want to just keep them to myself to save the power all for me *mwhaha* but I figure there’s no point in having a food blog if you don’t give out your best recipes.
These are the best presents, sorry gifts, birthday treats etc etc, you can possibly give, so enjoy every. single. bite – trust me, you’ll never have enough…
Ingredients
- 200g unsalted butter, room temperature
- 100g dark chocolate
- 100g milk chocolate
- 200g caster sugar
- 4 eggs
- 120g plain flour, sieved
- 45g cocoa powder
- Optional 100g mixed nuts, chopped
For the Salted Caramel
- 80ml water
- 240g caster sugar
- 1tsp vanilla extract
- 150ml double cream
- 25g unsalted butter
- good pinch of rock salt
Prep Time: 20 minutes Cook Time: 30-35 minutes Total Time: 50-55 minutes Makes: 15-16 squares
Method:
- Line a square or rectangle baking tray around 23cm with baking paper.
- In a microwaveable bowl, melt the butter and chocolate, stirring every 15 seconds.
- To make the caramel, use a medium, non stick saucepan, melt the sugar in the water over a high heat. Allow to boil and then cook for 3-4 minutes until it turns a golden brown, swirling but not stirring the pan.
- Once the pan is bubbling take off the heat and carefully pour in the cream and vanilla. Mix in the butter and salt, then transfer 175g to a jug for use later.
- Put the rest of the caramel into a mixing bowl along with the eggs and sugar, whisk until all combined.
- Stir in the melted chocolate, then sift in the flour, cocoa powder, nuts and a pinch of salt. Mix until blended.
- Pour half the brownie batter into the baking tray, followed by half the salted caramel and repeat. Finish with a sprinkling of sea salt.
- Bake at gas mark 4 for 30-35 minutes until the brownie is still a little under done to keep it fudgy and moist. 🍫
