If you’re still on the New Years health kick then stop reading now, this recipe wont do you any favours! If you want a seriously decadent and utterly scrumptious brownie then this is for you. I’m not sure why, but I hadn’t intended to put this recipe online, it was published in Delicious magazine last year but since the issue left the shelves I’ve had regular requests for the recipe – so here it is! Take a delicious fudge brownie and add to it a layer of gooey salted caramel and you get a treat thats pretty hard to beat. A few little tips on how to make the best brownie you can. Firstly, weigh the bowl you are making the batter in, that way you can accurately divide the batter in half so when you add the caramel layer it will be perfectly centred. Secondly you can make the caramel ahead but reheat slightly before using, it will be more fluid and it will help you get an even layer throughout the brownie.
Salted Caramel Brownies – Makes 12
Salted Caramel Filling
175g caster sugar
150ml double cream
10g unsalted butter
large pinch of flaked sea salt
180g plain flour
3 tbsp cocoa powder (my preferred brand is Green and Blacks)
1/4 tsp salt
300g dark chocolate, around 65-75% cocoa solids
150g unsalted butter
220g light brown sugar
150g caster sugar
4 large eggs
1 tsp vanilla extract
To make the caramel place the sugar into a medium saucepan, set over medium heat and cook until the sugar melts and caramelises – make sure to cook it far enough – it should look like the colour of an old penny. Pour in half the cream and all the salt, be careful the mixture will bubbly up violently. Once the mixture has calmed down pour in the remaining cream followed by the butter, if there are any lumps place the pan back on the heat and stir until smooth. Take off the heat and allow to cool and then pour into a squeeze bottle (this makes it easier to spread the caramel later).
For the brownies preheat the oven to 180°C/160°C fan. Grease a 9×13 light coloured pan and line with a strip of parchment leaving about a 2-inch overhang along the long edges to make removing the brownies easier. Sieve the flour, cocoa powder and salt together into a medium bowl and set aside. Place the chocolate and butter into a heatproof bowl and set over a pan of simmering water, making sure the bowl doesn’t touch the water, and stir occasionally until the mixture is fully melted. Take the bowl of the heat and add the eggs and sugars and beat until the mixture is smooth. Sieve over the flour mixture and gently fold together.
Divide the mixture equally in half and spread out the first half into the prepared tin. Using the squeeze bottle pour the caramel over the batter leaving a 1 1/2 cm border around the outside. You now need to spread the remaining batter over the caramel and this bit can be a little tricky. You can gently drape it over the caramel but it can be hard to get an even layer so my preferred method is to use a piping bag using a wide flat piping tip like this (with the flat side facing up).
Bake in the preheated oven for 25-30 until the a skewer inserted into the middle comes out with just a few moist crumbs attached, you dont want raw batter. Allow to cool completely before using a sharp knife to cut into squares.