It has taken many a trial and error to get to this recipe (although - let's be real - I'm not complaining about the number of brownies I've had to taste test) and finally I have a batch of brownies with a perfect salted caramel layer in the middle. You can make the caramel ahead of time and let it sit in the freezer until you are ready to use it - I often do this if I am short on time, as the caramel cooling process can take longer than expected.
These are oh so gooey and definitely require cooling in the fridge to help with the slicing, or just grab a spoon and a tub of ice cream and dive in while still warm! Keep them in an airtight container at room temperature (if you have any left over) for a few days - these are great to make a day ahead of time.
Recipe
Prep time: 1-2 hours
Cook time: 25-30 minutes
Makes: 16 Brownies
Ingredients
For the salted caramel:
150g Granulated Sugar
70g Butter
90ml Double Cream
1tsp Salt
For the Brownie:
125g Butter
50g Milk Chocolate
50g Dark Chocolate (or 100g of either)
2 Eggs
250g Caster Sugar
85g Plain Flour
2 tbsp Cocoa Powder
75g Chocolate chunks (optional)
Method:
Make the caramel: melt the granulated sugar in a saucepan over low heat (it will take time to melt and form clumps at first but keep stirring and it will get there - don't increase the heat as you risk burning it). Once melted, cut the butter into chunks and add to the pan. Allow the butter to melt, stirring constantly, and then stop stirring and let the mixture bubble for 1 minute.
Remove the pan from heat and add in the double cream (it may spit so be careful), stirring continuously until the cream is fully combined. Add in the salt and stir.
Let the caramel cool to room temperature. Line your brownie tin with parchment paper and pour the caramel in, making sure it is spread even across the tin. Freeze until solid - about 30mins - 1 hour. (if you don't freeze it the caramel will just melt into the brownie batter and 'disappear'!).
When the caramel is almost solid, preheat the oven to 180°C.
Make the brownie batter: melt the butter and chocolate together - either in the microwave (20s intervals) or over a pan of boiling water, then let cool.
In a large mixing bowl whisk the eggs and sugar together for 2 minutes. Add the chocolate mixture and whisk until combined. Sieve in the plain flour and cocoa powder and fold until fully incorporated. Fold in the chocolate chunks if using.
Remove the caramel from the freezer and take out of the tin (put on the counter still on the parchment paper). Grease and re-line the tin.
Pour in half of the batter into the tin and spread evenly. Remove the caramel from the parchment paper and place on top of the brownie batter. You want to work quickly as the caramel will soften and this can get sticky!
Pour the remaining brownie batter on top of the caramel and spread equally, covering all of the caramel. Bake for 27-30 minutes.
Let cool in the tin and then transfer to the fridge for at least 30 minutes to 1 hour to harden (this makes it much easier to slice). If you have leftover caramel then soften in the microwave (10s intervals) and drizzle over the top of the brownies, or save for later and have over ice cream!
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