Salted Caramel Brownies
Goes and chewy brownies with a layer if salted caramel running through
Servings: 16 small brownies
Calories: 116kcal
Ingredients
Brownie Batter
- 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
Salted Caramel
- 1/4 can Condensed Milk
- 2 tsp Pink Himalayan Rock Salt Please see notes
Instructions
- 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
Notes
Please adjust cooking time to your oven, as some ovens are stronger than others
Adjust salt content in the caramel to your taste