Hello my faithful followers, it’s been a while!
My previous recipe post for caramel brownies has been my most popular so I thought I’d post a little up date now that I think I have perfected my brownie making skills.
What you will need:
30cm x 20cm baking tin
300g dark chocolate
300g golden caster sugar
1 teaspoon vanilla extract
160g plain flour
60g cocoa powder
1 tin Carnation caramel
1 teaspoon sea salt flakes
1. Preheat the oven to 180°C/350°F/GM4. Line the baking tin with greaseproof paper.
2. Melt the butter and chocolate in a bowl over a pan of simmering water, making sure the bottom isn’t touching the water.
3. Remove the bowl from the pan. Whisk the sugar into the melted chocolate and butter, then add the eggs and vanilla extract and whisk until light and bubbly.
4. Carefully fold in the flour and cocoa powder, trying to knock out as little air as possible.
5. Pour half of the mixture into the baking tin, then pour over the tin of caramel (I use ¾ of the tin) spreading evenly and sprinkle with sea salt flakes (optional). Pour over the remaining chocolate mixture and bake for 20-25 minutes. Don’t worry if it has a slight wobble – it will continue to cook as it cools and will become nice and fudgy.
6. Allow to cool completely (for best results leave to cool overnight) in the tin, then turn out and cut into squares.
Best stored in a airtight container in the fridge.
Love Sophie x