Is there anything that isn’t made better with the addition of salted caramel? These brownies are heady, rich and buttery, with an intense caramel sweetness shot through. A decadent addition to a morning tea, or even a party table. We’ve served them as a gorgeous end to a dinner party with a little icecream on the side. When baking with chocolate I usually insist on a high ratio of cocoa solids. However here you want a chocolate that sits around 50% cocoa solids. Whittakers make one that tastes like chocolate and not too sweet like confectionary.
The salted caramel also posed a potential problem with this recipe. I had read stories of people failing to get their caramel to sit on top of the brownie mix. Enter Smitten Kitchen, a clever lady who froze her caramel to set it. Then cut it into squares and drop onto of the brownie mix. Once in the oven, it melts producing a decadent sticky pool on each brownie. Now, caramel is not tricky or time consuming to make, but it does require attention. Left too long and you’ll burn the sugars or ruin a pot. Remember caramel keeps cooking a little bit once removed from the heat.
You can use cute cookie cutters to create wonderful shapes, but I prefer the no-wastage solid square option.
Ingredients
- 1/2 cup sugar
- 4 tbsp unsalted butter
- 3 tbsp cream
- 1 tsp flaky sea salt
- 200g 50% chocolate
- 250g unsalted butter
- 250g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract (optional)
- 120g plain flour
- ½ tsp baking powder
- Pinch of salt
Instructions
For the caramel; line a slice tin with baking paper and lightly grease it, just to be sure. In a pot over a medium heat, melt the first measure of sugar gently stirring to break up large chunks. This should take a few minutes. Continue to cook until it is a light copper colour. Remove from the heat and stir in the butter until combined. Work quickly so the sugar doesn't set on you. Stir through the cream and return the pot to the stove. Bring it back to a simmer and cook the gently bubbling caramel for a few minutes more until a little darker. Pour into the lined tin and sprinkle over the flaky sea salt. Place in your freezer until just set.
For the brownie: Preheat the oven to 180 degrees. Break the chocolate into pieces and melt in a heatproof bowl over, but not touching, a pan of simmering water. Beat the second measures of butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition to ensure they are thoroughly incorporated before pouring in any more. Continue to mix, until the batter has a silky sheen and increased in volume. Gently fold in the melted chocolate and vanilla with a large spoon. Sifted in the flour, baking powder and salt. Spoon the mixture into the a lined baking tin. Dot the caramel squares evenly over the top and bake for 30 minutes. Towards the end of the cooking time, prepare a sink with enough iced water to come halfway up the side of the tin. Test the brownies with a skewer; it should come out sticky, but not coated with raw mixture. If it does, put it back into the oven for another 3 minutes, then test again. When ready, carefully lower the tin into the sink, then allow to cool before cutting into pieces and devouring.
