The richest, chocolatiest brownie that is certainly not for the faint-hearted! Our Salted Caramel Brownies are the ultimate bake that won't disappoint any chocolate lovers. Fudgy and soft with all the lovely salted caramel oozing out, this gooey chocolate treat is more than a dessert. As someone on the big wide Internet noted: Chocolate is nature’s way of making up for Mondays!
Baking Tin approx 15x15cm or large loaf tin (approx 10x23cm)
Electric Hand Whisk
100gdark chocolate65-75% ideally
250gcaramel or thick dulce de leche
Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with area approx 230cm2) with baking parchment.
Melt the butter and chocolate together in a bowl set over a pan with simmering water.
Using an electric whisk, beat eggs, caster sugar and 100g of caramel in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.
Sift in the plain flour and cocoa powder and fold carefully to combine. Don't overmix, just make sure all the dry ingredients are incorporated, then stop mixing.
In a small bowl, mix the remaining caramel (180g) with salt.
Pour half of the brownie mixture into a lined tin and spread out to the edges with a spatula. Spoon half of the salted caramel on top in stripes. Then add the rest of the brownie mix and smooth it out gently.
Dot the rest of the caramel on top (you can use the end of a knife to create a marble effect, if you like). Bake in the oven for 25-30 minutes.
Let it cool for at least 30 minutes in the tin before removing and slicing into pieces.