Salted Caramel Brownies
Brownies Caramel Facebook Live Recipes

Salted Caramel Brownies by Danielle Crich

These brownies are rich, gooey, fudgy and perfect in every way. One bite and you’re in brownie heaven. And they’re really quite simple.

The brownies themselves take 5 minutes or less. They will be gone before you know it! The combination of Salted Caramel and dark chocolate is great to make the ultimate brownies.

In addition, one of the advantages of this dessert is that you can prepare it in advance, eliminating some stress on the day of your party! You can freeze the brownies for up to 3 months, making sure that they are suitably wrapped to reduce the risk of freezer burn.

Danielle Crich from Danielle’s Sweet Treats is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live. During our Facebook Live, she demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious Salted Caramel Brownies. You can also catch up our Facebook Live here.

Furthermore, you can also try baking Brownies using our amazing range of Natural Flavoured Cocoa Powders to make tasty Chilli Brownies, Cherry Brownies and more! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

We would like to thank Danielle Crich who gave us this yummy Brownies recipe.

Ingredients

For the Caramel
200g of Light Brown Sugar
110g Salted Butter
115ml Double Cream
2tbsp Golden Syrup
A pinch of Sea Salt
For the Brownies
200g Unsalted Butter
100g Dark Chocolate
100g Milk Chocolate
220g Salted Caramel
200g of Sugar and Crumbs Salted Caramel Icing Sugar
4 Eggs
130g Plain Flour
50g Cocoa Powder

Instructions

To make the salted caramel:

1. Melt 110g of salted butter in a saucepan on a low heat.

2. 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.

3. Stir on a low heat until it starts to come to a boil. At this point turn the hob up high, stirring continuously for two minutes. Then, remove from the heat and keep stirring until the bubbling has stopped and the mixture settled.

4. 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.

5. 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. Pop aside ready to use with your Brownies.

For the brownie:

*For this you need a 10″ Square pan. Turn the oven to 160/170c to preheat.

1. Melt your butter and all chocolate over a double boiler or microwave.

2. 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.

3. Mix the egg yolks and 220g of the salted caramel into the chocolate mix, then sift the flour and Cocoa into the bowl and mix until combined.

4. 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.

6. 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.

7. 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.

8. 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 because of the salted caramel in the centre.

Salted Caramel Brownies by Danielle Crich Tutorial

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