I'm a notoriously bad baker. Just ask my old Uni housemates. Ask my mother. Ask my best friends. They've all experienced my concoctions, and they've all been left a bit horrified by them. Well, I can now officially say I made salted caramel brownies...and they taste amazing! Learning to bake was one of my new years resolutions, and I promised to take you on my journey. So without further ado, here's the recipe for these incredibly moorish salted caramel brownies, courtesy of Catherine over at Cupcake Ce Soir.
For the ingredients you will need;
Salted Caramel Sauce
175g caster sugar
150ml double cream
10g unsalted butter
Large pinch of flaked sea salt
300g dark chocolate, around 65-75% cocoa solids
150g unsalted butter
220g light brown sugar
150g caster sugar
4 large eggs
180g plain flour
3 tbsp cocoa powder
1/4 tsp salt
Salted Caramel Sauce
You should start by making the salted caramel sauce for the brownie filling. Get a saucepan, and pour the 175g of sugar into it, then dry cook it (ie; just the sugar should be in the pan) over a medium heat until the sugar melts into a liquid and caramelizes. Keep stirring to stop it from burning.
Once the sugar has caramelized, add a large pinch of salt flakes, and pour in half the 150ml of double cream. Be really careful, as the mixture will bubble up.
Once the mixture has stopped bubbling pour in the rest of the cream and add 10g of unsalted butter. Stir the mixture until it's smooth, then take it off the heat and set it aside for later, allowing it to cool.
To make the brownie part of the salted caramel brownies, preheat the oven to 170°C (325°F). Make sure it's on the oven mode, don't make the mistake I did and have it on grill! Grease and line a 20 x 20 cake tray...I didn't have one of these so I used a slightly larger one, which made quite a difference, so make sure you do have a 20 x 20 one!
Ok, now place the chocolate and butter into a heatproof bowl, and half-fill a saucepan of water. Put the saucepan on the hob on a medium-low heat, and then place the heatproof bowl on top, making sure the bowl doesn't touch the water.
Stir occasionally until the mixture is melted and all nice and runny.
When it's runny and smooth beat the four eggs in one by one. The mixture will look a little funny from the eggs, and be a bit gloopy, but keep going, these brownies will be so worth it!
Then add 220g of light brown sugar, and 150g of caster sugar. Beat it all in until the mixture is all smooth again, before sieving the 180g of plain flour into the mixture. Add 3 tbsp of cocoa powder and 1/4 tsp of salt, and gently fold together.
Divide the brownie mixture in half and spread out the first half into the tin. Then pour the salted caramel sauce you made earlier over the brownie batter, leaving a thin border around the outside to lock in all that caramel goodness when you pour the rest on top!
Spread the remaining batter over the salted caramel sauce as evenly as possible, and then bung it in the oven on 170-180 for 25 minutes. Allow to cool for an hour or two, then cut into pieces and eat it all! Needless to say I'm very proud of myself, and thankfully my mum noticed I had the oven on the grill setting early enough for me to save my brownies!
And there we have it, the perfect Salted Caramel Brownies, in under 45minutes! Let me know if you try these, I'd love to know how they turned out for you!