- Yield: 10
- Prep Time: 60 minutes
- Cook Time: 45 minutes
Salted Caramel Brownies
- For the Caramel
- Light Brown Sugar - 200g
- Salted Butter - 110g
- Double Cream - 115ml
- Golden Syrup - 2tbsp
- Sea Salt - Pinch
- Unsalted Butter - 200g
- Dark Chocolate 70% - 100g
- Milk Chocolate 50% - 100g
- Salted Caramel - 220g
- Sugar and Crumbs Salted Caramel Icing Sugar - 200g
- Eggs - 4
- Plain Flour - 130g
- Sugar and Crumbs Natural Flavoured Cocoa Powder - 50g
To make the salted caramel:
Melt 110g of salted butter in a saucepan on a low heat, once the butter is melted add 200g of light brown sugar, 115ml of double cream, 2tbsp of golden syrup and a good pinch of sea salt.
Stir on a low heat until it starts to come to a boil. At this point turn the hob up high, stirring continuously for 2 minutes. After 2 minutes remove from the heat and keep stirring until the bubbling has stopped and the mixture settled.
Take a small amount (about 3tbsp) of the caramel into a seperate bowl and add a heaped tbsp of cornflour. Mix this in until fully combined and smooth with no lumps. Add some more salted caramel to the bowl to loosen it up and repeat process until it will mix into the saucepan of salted caramel easily without clumps. That step usually takes 1 or 2 more attempts.
Pop aside ready to use with your Brownies.
Prepare your pan.
For this you need a 10" Square pan, you can use solid pans or loose bottom, it doesn't make a difference.
Line the pan around the sides with baking paper, then have 2 long sections 10" wide to pop into your pan as sort of a cross over style.
Fold newspaper into strips and secure around the side of the pan with string. This prevents the edge from cooking too much. You can also use a central flower nail if you are concerned.
Turn the oven to 160/170c to preheat.
For the brownie:
Melt your butter and all chocolate over a double boiler. If you don't wish to do this you can use a microwave however do this in short bursts so not to burn the butter.
If using a double boiler I find it easier to warm the butter on the double boiler alone until its almost melted, then add the chocolate. Once smooth and combined remove from the heat and pop aside.
Spilt the eggs into yolks and whites.
Pop the whites in a mixer to create peaks then slowly add the salted caramel icing sugar a spoon at a time.
Mix the egg yolkes & 220g of the salted caramel into chocolate mix, then sift the flour & Cocoa into the bowl and mix until combined.
Fold in the egg white mix trying not to over mix causing the mix to go flat.
Add half the mix into the pan giving it a wiggle to make sure it's all even. Put all the remaining salted caramel into a piping bag and squirt all over the mix evenly in zig zag patterns.
Spoon the remaining mix over the top trying not to disturb the caramel below.
Pipe some more salted caramel over the top and using a toothpick or knife swirl it into a pattern.
Pop into the centre of the oven on 160/170c, this usually takes 30/40 mins in my oven. You will know it's finished when it has a cracked top and will have a firm/slight wiggle when moved. Not a wiggle as in raw, but a bit of a solid wiggle where the whole top wiggles a tad.
Lift out of the pan using the long strips of baking paper and leave to cool completely before slicing up and serving. This Brownie will be extremely gooey in the middle. This isn't due to being raw, this is the salted caramel in the centre.
Serve cold as they are or warm with icecream with salted caramel drizzled all over.