Salted Caramel Brownies

Posted on March 28, 2015 in Brownies

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Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.

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I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!

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Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate. 

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Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre. 

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I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies
Serves 16
Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
307 calories
40 g
70 g
16 g
4 g
9 g
80 g
2648 g
31 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
16
Amount Per Serving
Calories 307
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg
23%
Sodium 2648mg
110%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 31g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
307
fat
16g
protein
4g
carbs
40g
more
Adapted from Good Food
Forever Baking . . . https://www.foreverbaking.co.uk/

 

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1 Comment

  • Reply Kerry @ Kerry Cooks March 29, 2015 at 6:08 pm

    Love the crackly tops! I bet the biscoff ones were yummy too!

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