Now, when asked to make a birthday bake that was chocolate related, this recipe was the first that popped in my head. I made it earlier this year when going to visit some friends. There were 6 of us. I went with 16 pieces and returned with none. If that’s not a sign of a good brownie, I don’t know what is. Maybe that Mr W had more than one means it’s a winner seen as he tells me he doesn’t like brownies!!
I found the recipe in an old copy of a Good Food magazine (it has since made an appearance on their Instagram). It’s a fairly easy recipe. The only step I struggle with is the placing of the salted caramel. It asks for 5 thick strips (I can only manage 4) and the strips are never even (I’m a bit of a perfectionist). The first set of strips are placed in between two layers of brownie batter. This time round I had a thinner base layer so the caramel oozed out the bottom a little (which isn’t necessarily a bad thing. Just meant I had more bits stuck to the greaseproof paper to eat 😛 ). The last set of salted caramel strips are placed on top and feathered. I struggled to make the feathering look anywhere as good as Mary Berry’s iced Bakewell tart (remember GBBO pastry week?).
If you want to make these yummy brownies, see the recipe below. I adapted the original slightly as I feel that the higher end chocolate does not melt as well as the cheaper chocolate. It’s down to preference.
Makes 16 large pieces
- 200g unsalted butter, plus a little extra for greasing
- 100g dark chocolate
- 100g milk chocolate
- 397g can Carnation caramel
- 1 tsp salt
- 200g golden caster sugar
- 4 medium eggs
- 130g plain flour
- 50g cocoa powder
- pinch flaky sea salt
- Heat oven to 160C fan. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
- In a small bowl, mix 175g of the caramel with 1 tsp salt to loosen. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with a whisk until evenly combined.
- Whisk in the melted chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
- Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 4 evenly spaced strips. Spoon the rest of the brownie batter on top and smooth it out. Try not to disturb the caramel. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
- Scatter with the sea salt flakes, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. Let it cool completely in the tin, then cut into squares.