Rich fudgy brownies with the delicious sweetness of caramel. These are seriously moreish!
I love a brownie, but not all brownies were created equal. I’m sure you have all had something that calls itself a brownie and looks promising, but then when you bite into it, it’s more like chocolate cake. Disappointing is an understatement.
For a brownie to really be a brownie, you need a slightly crisp exterior with the most deliciously fudgy moist middle. When you have had a really good brownie, you will never be happy with an average brownie again!
Brownies are so versatile for adding extra yummy things. Usually I add chocolate bars to the mix before they go in the oven which is a really tasty way of making them even more exciting. But at the moment I seem to be going through a caramel phase, so obviously I needed to incorporate this into brownies!
As I have said before, I am not the biggest fan of caramel, well until recently apparently. Since I have been making my own caramel, it has definitely made me like caramel more. Although when you are add the caramel to the brownie mix it looks like quite a lot, the taste isn’t too strong or sweet. Compared to how much caramel is in the recipe, it is quite subtle – but don’t panic you definitely know it is there!
When adding the caramel, I would recommend leaving at least a one centimeter boarder around the edge of the mix. If you don’t it is my no means the end of the world, but if you do not leave the boarder, some caramel may seep out during cooking. If it seeps out, it tends to become quite solid and chewy once you have taken them out of the tin. This is only really a problem if you eat them on the same day they were baked. The next day any caramel that has escaped will have softened.
One fantastic thing about brownies are because of their moistness, they keep really well. As long as you keep them in an airtight container, they will keep well for up to five days.
I usually cut the try of brownies into 12 squares, but they are quite rich so you would be fine cutting them into smaller pieces.
I have adapted Nigel Slater’s recipe. I love how he talks about brownies and food in general.
For the caramel
120g caster sugar
½ tsp sea salt
113g double cream
For the brownies
300g golden caster sugar
3 large eggs plus 1 extra egg yolk
60g cocoa powder
½ tsp baking powder
- Start by making the caramel. Add the water, sugar and salt to a pan on medium heat and stir until it comes to the boil
- Without stirring, allow the it to bubble away until it becomes a light to medium amber colour which should take 5-6 minutes
- As soon as it gets to the right colour, pour in the cream and then stir continuously for around 5 minutes until it becomes thicker and darker, or reaches 110ºC
- Pour into a heatproof container and any extra caramel can be keept in the fridge for up to one month
- Preheat the oven to 180°C and line a 23cm x 23cm tin with baking parchment
- Beat the sugar and and butter for at least 5 minutes until white and fluffy
- Chop the remaining 50g of chocolate into small chunks and set aside
- Break the eggs into a bowl and beat lightly. Sift the flour, cocoa and baking powder along with a pinch of salt. Turn the mixer back on to a low speed and add the egg a little at a time. As you add the egg, speed the mixer up
- Remove the bowl from the mixer and add in the melted and chopped chocolate and stir with a large metal spoon
- Fold in the flour and cocoa mix gently making sure you don’t knock the air out. This can take a couple of minutes to ensure the ingredients are fully combined
- Scrape half of the mix into the prepared tin and smooth out. Add a good layer of the caramel and spread out making sure you leave roughly a 1cm gap around the edge
- Add the rest of the brownie mix on top and spread out
- Bake the brownies for 30 minutes. Test the brownies with a cocktail stick – it should come out sticky but not with raw mixture. If it does, put back in the oven for 3 minutes. Remember the brownie will solidify as it cools