Salted caramel brownies…just the name makes me happy!
I’m back after yet another long break! I actually didn’t plan on taking such a long break, however moving house with a toddler whilst working most of the week turned out to be a lot harder than I thought! However I am back with one of my favourite brownies recipes ever. I usually prefer no bake desserts like my Kinder Bueno cheesecake, however this is fool proof.
Today’s recipe is one that I’ve made many times, and have struggled with in regards to presentation as I always ended up with a gooey sticky messy, tasty but a mess nonetheless. Once I figured out how to avoid the mess, it became one of my favourite things to bake (ok eat), and turned out to be the perfect little treat for when you have company or to take to a picnic as it’s just so easy to carry. Once cooked and cooled, keep in an airtight container for up to 3 days.
I found that the trick to minimise the mess is to not let the caramel reach the edges, it will bubble up and break through the top layer making a mess. Personally I like to use condensed milk to make the caramel, but you can use ready made canned caramel. I just like to be able to control how deep the caramel flavour is.
Another very important thing is to use good quality semi sweet or dark chocolate. At least 80% cacao I’d say, anything stronger and I find it to bitter. Remember the caramel is very sweet and will balance the chocolate bitterness, so don’t try use a milk chocolate. Also make sure to use good quality chocolate, trust me it makes a huge difference.
If you want it particularly salty why not use chocolate with sea salt? That’s the beauty of this recipe, it is so adaptable.
Salted Caramel Brownies
- 113 g Semi sweet cooking chocolate
- 114 g Unsalted Butter At room temperature
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 113 g White Sugar
- 100 g Plain Flour
- 1/4 tsp Salt
- 1/4 can Condensed Milk
- 2 tsp Pink Himalayan Rock Salt Please see notes
- Preheat your oven to 180 C
- Melt the chocolate and butter together in the microwave, stirring every 20 seconds until everything is melted.
- Wait about a minute for the chocolate to cool down and then add in your eggs, sugar and vanilla and whisk it by hand, until it’s all incorporated.
- Next add your flour and salt and whisk until just mixed in.
- Pour half the batter into a 9x9inches tin and bake at 200degrees for 15-20 minutes until it’s cooked.
- While the base is baking, make your salted caramel. In a small pot heat up your condensed milk, whisking constantly, you will notice it change colour and consistency. Once you have your desired colour add your rock salt and mix. If it’s too thick add a tablespoon of milk.
- Your base should be cooked by now.
- Pour a couple of heaped tablespoons of the salted caramel in the middle of the cooked base and spread it out. It doesn’t need to be a thick layer and make sure to not reach the edges or it will bubble up over the top layer and make a mess.
- Next pour in the remaining brownie batter and spread it trying not to disturb the caramel layer.
- Bake for 20minutes or until it starts to crack on the top.
- Garnish with rock salt whilst still hot, and let it cool before cutting