Oh my goodness, my kitchen smells incredible. I absolutely love when the whole house smells of rich, chocolatey goodness. Just walking through the front door makes you smile. How sad am I! But I just love it. And this was totally the case after making these deliciously gooey Salted Caramel Brownies. You’ll have to excuse the lack of creativity in the photography, as when I say gooey, I mean really, really gooey! They were literally impossible to keep rearranging, they just went very nicely onto a plate and then off the plate into your mouth! I could eat these all day long!
These brownies are also incredibly easy to make and taste delicious!
- 200g unsalted butter, plus a little extra for greasing
- 200g chocolate
- 397g can Carnation caramel
- 1 tsp flaky sea salt, plus a little extra for the top
- 200g golden caster sugar
- 4 medium eggs, at room temperature
- 130g plain flour
- 50g cocoa powder
- Heat oven to 180C.
- Grease then line a 23cm square traybake tin with baking parchment.
- Melt the butter in a medium pan and break in all the chocolate. Remove the pan from the heat and stir gently until all the pieces of chocolate have melted into the butter.
- In a small bowl, mix 175g of the caramel with 1 tsp sea salt. The tinned caramel will be very thick in the tin, but with a bit of a stir will soon loosen up.
- Put the rest of the caramel in a large bowl with the sugar and eggs, and beat together until well combined. Then add in the chocolate and butter and stir again until combined.
- In a separate small bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix and beat briefly until smooth.
- Pour half the brownie mix into the tin and level it with a spatula. Then using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
- Spoon the rest of the brownie mix on top and smooth it out, trying not to disturb the caramel beneath.
- Top with the rest of the caramel in the same stripy fashion and then drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
- Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.
It turned out in my hast I accidentally picked up some condensed milk instead of a tin of caramel! But actually, it’s so easy to make your own ..
To make your own Caramel, you will need:
- 150g butter
- 150g dark brown soft sugar
- 397g can Carnation Condensed Milk
The method is incredibly easy, it’s mainly all about timing. Heat the sugar and butter in a non-stick pan and gently stir until melted together and the sugar has completely dissolved. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously, and then cook for a minute or so or until the filling has thickened. And voila! Easy homemade caramel!
I will definitely be making these again. The chocolate and caramel is a perfect combination and makes the brownies very rich and moist. The caramel centre oozes out when cut, and the sweetness really works well with the dark chocolate. The salt in the caramel is also a very nice touch, not to overpowering or too salty. I was surprised at how nice these were and how well all the range of flavours worked together!
These will definitely be made again and I’m sure will soon become a firm favourite. I mean what’s better then a gooey middle, crisp top and a nicer thick outer edge? Mmm ..
Do you have a favourite brownie recipe? What are your thoughts on salted caramel?
Have a lovely weekend :) x