This brownie does not follow the recipe as written on the BBC GoodFood website, because I wasn't completely paying attention as I baked. Regardless, it worked out very well, all things considered. Not only did I confuse the method, I also baked it in the wrong tin. It was not my best baking hour, but MrsDrWho and her mum pronounced it delicious. The recipe uses ingredients that are usually in my pantry and I just needed to buy some caramel in a tin, or Top'n'Fill as it is called here. The recipe calls for two different kinds of dark chocolate, I compromised with 100g of the 70% cocoa and then just some ordinary dark chocolate of unknown percentage. We can't buy golden caster sugar, so I substituted roughly 2/3 caster sugar and 1/3 light brown sugar.
I made a quick chocolate sauce from a runny ganache at the last moment, because my friends are like the Masterchef judges and love a dessert with a saucy addition!!!
There isn't much to add, I used a hand whisk and other than that there is just some melting and combining before you bake. In a warm climate I would store this in the fridge, but here in Winter it will keep for a week in an airtight container in the cupboard.
Salted Caramel Brownies makes 16 pieces
- 200g unsalted butter, cubed
- 100g dark chocolate, 70% cocoa solids
- 100g dark chocolate, 50% cocoa solids
- 1 395g can of Top'n'Fill or other caramel
- 1 tspn salt flakes, and a little extra for sprinkling
- 140g caster sugar
- 60g light brown sugar
- 4 eggs
- 130g plain flour
- 50g cocoa, I used Dutch processed
Preheat the oven to 180*C/160*C fan-forced and grease and line a 20cm square cake tin, sides and base.
Break the chocolate into pieces and melt with the butter in the microwave in 30 second bursts. Stop melting just before all the chocolate is melted and then stir until smooth.
Put half of the caramel, the salt, sugar and eggs into a large bowl and with a mixer, or hand whisk, beat until well combined. Whisk in the chocolate and butter mixture.
Finally sift in the cocoa and plain flour and fold in until the batter is smooth and even.
Spread half the brownie batter into the base of the tin, then spread over an even layer of the remaining caramel in the tin. Dollop the rest of the brownie mixture over the top of the caramel and swirl through with a spoon or knife.
Sprinkle a little of the extra salt over the top and then bake for 25-30 minutes. There should be a firm crust on top, but the centre will still jiggle when you wriggle the tin. Let the brownie cool completely in the tin and then cut into 16 even pieces. Serve with a chocolate ganache sauce for an extra indulgence.