Salted Caramel Brownies

SaltedCaramel copyThe combination of salty and sweet is so good. It really is. Have you ever tried tipping your Maltesers into your box of popcorn at the cinema to make salty Maltesers and chocolate tasting popcorn?? Sounds odd, but really – trust me – give it a go! This recipe is a rather decadent take on the sweet/salt combination. Definitely one for special occasions only – very rich and very chocolatey. If you have left over caramel sauce it is great on ice-cream, or in smoothies, or straight out of the jug…..

Salted Caramel Brownies
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe type: Baking
Serves: 16 slices
Ingredients
SALTED CARAMEL
  • 110g brown sugar
  • 75g cream
  • 75g butter (salted if you have some in the fridge - if not unsalted is fine)
  • ½ tsp rock salt
BROWNIE
  • 200g butter
  • 200g chocolate (I use milk cooking chocolate, but you can substitute with dark if you prefer)
  • 80g brown sugar
  • 3 eggs
  • 1 Tbsp vanilla
  • 60g plain flour
  • 2 Tbsp cocoa or cacao
Method
CARAMEL
  1. Place all ingredients into the Tmx bowl and cook 8 minutes, varoma temperature, speed 2.
  2. Pour sauce into a bowl or jug and put into the fridge. It will look quite runny, don’t worry, it will thicken as it cools. Let it cool in the fridge while you prepare the brownie mixture - wait until the colour changes to a lighter brown and it is quite thick.
BROWNIE
  1. Preheat oven to 180 degrees and grease and line a lamington tin with baking paper. Extend the paper above the sides to make it easier to remove the brownie after cooking.
  2. Melt the butter, chocolate and sugar in the Tmx for 3 minutes, 70 degrees, speed 1.
  3. Add eggs and vanilla and mix speed 3, 30 seconds.
  4. Add flour and cocoa and mix again at speed 3 until just combined (about 10 seconds)
  5. Pour into prepared tin (the mixture is very runny)
  6. Use approx a third of the caramel and drip/drop/drizzle it over the top of the brownie mixture. I also add some extra salt ground on to the top of the mix before baking (because I really like the salty taste - you can skip this though).
  7. Bake for 25 minutes or until JUST set. Don’t be tempted to overcook it, leave it in the oven just long enough so that the cake tester comes out clean but the brownie is still soft and gooey.
  8. Once it comes out of the oven drizzle another third of the caramel over the top while it is still warm.
  9. Let cool in the tin before cutting into squares to serve. Serve with the remainder of the sauce drizzled on the top of each slice and extra salt flakes. Use as much or as little caramel as you like - it is very rich so small squares are plenty!

 

Comments

  1. says

    Holy moly!!! You’ve just totally blown my mind with the whole popcorn/Maltesers trick! I loooove that! And anything salted caramel is definitely a good thing in my book! Thanks so much for linking up with our Fabulous Foodie Fridays party! xxx

    • Cooking in the Chaos says

      Haha – you will need to go to the movies soon just to try the popcorn/Maltesers trick!

    • Cooking in the Chaos says

      Yes, sorry, I have been meaning to make that edit – you have reminded me. All done :)
      Enjoy the brownies – I have a weakness for salted caramel so they are one of my favourites.

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