Thursday, 8 May 2014

Dangerously Addictive Salted Caramel Brownies

Now watch your waistline. These brownies are addictive. I mean these are totally worth the extra effort and make a great snack when you're studying. 
I just about got a piece, before my boyfriend ate about 3/4's of the whole brownie on his own! I nearly lost a finger. Yes these brownies are dangerously addictive. Eat at own risk. 

Seriously though, these brownies are easy to make and earn you, dare I say it?, extra brownie points! The brownies I did wrestle out of Robs greedy salted caramel fingers were brought into work and people had an "Ahh this is good" moment. 

Also with a little cream these brownies make an excellent dessert. So take a break from revision, just like I did and bake these worth it squares of salted caramel heaven.



Recipe: Salted Caramel Brownie (Adapted from The Little Book of Lunch
For the Brownie Mix:
·       350g dark chocolate (I used leftover Easter Eggs so any chocolate will do!) 
·       200g unsalted butter, softened (plus a little extra for greasing)
·       450g golden caster sugar
·       4 eggs
·       100g plain flour, sifted

For the Salted Caramel:
·       75g unsalted butter
·       50g soft light brown sugar
·       50g caster sugar
·       50g golden syrup
·       125ml double cream
·       1 tsp Maldon sea salt

Equipment:
·       23cm square cake tin, greased and line with greaseproof paper
·       Electric mixer/hand-held electric whisk
·       Sieve
·       Heatproof Bowl
·       Saucepan x 2
·       Bowl
·       Knife
·       Tablespoon
·       Teaspoon

1.    Pre heat the oven to 170c/325c/ Gas mark 3. Grease and line the tin.
2.    In a heatproof bowl placed over a very small amount of boiling water in a saucepan, melt the chocolate and butter.
3.    While the chocolate is melting, make the salted caramel. To do this you need to put the butter, sugars and golden syrup in another saucepan and place on a low heat until it melts. Leave to bubble gently for 4 minutes, stirring occasionally. Take off the heat and stir in the cream, then return to the heat and cook for another 3 minutes. Take off the heat again and add the sea salt. Taste, but make sure it’s cool first, and add more salt if needed. Leave to one side. Caramel done.
4.    For the brownie, in a bowl beat the eggs and sugar until creamy and shiny. Gently mix in the melted chocolate and butter mixture and fold in the sifted flour.
5.    Drizzle 1/3 of the caramel mix into the brownie batter, mixing roughly so its not completely combined.  
6.    Spoon ½ of your remaining caramel into the cake tin then pour over the brownie mix. Top with the last of the caramel and smooth with a knife.
7.     Bake for 50 minutes until shiny and crispy on top. To make sure the brownies are cooked, stick a sharp knife in. If it comes out clean-ish then it’s ready. Leave to cool.
Rob ate more than 3/4 of the whole thing!

8.    Cut into small (but indulgent) squares. If your transporting in a cake tin line with greaseproof to prevent the squares from sticking. 

Put your feet up and relax with a cup of tea and a warm salted caramel brownie. Ahhh....

(P.S Don't forget to fill out the bigger, better blog survey before the end of the month here)
Bake On! Penny x
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