Saturday, 5 September 2015

How To Make Salted Caramel Brownies

How To Make Salted Caramel Brownies Recipe Good Food Easy Baking

Any type of food with salted caramel and I will eat it! I found a recipe for Salted Caramel Brownies on the Good Food website (serious baking envy!) and thought I'd give it a go.

Ingredients:
  • 200g unsalted butter, plus a little extra for greasing
  • 100g chocolate, 70% cocoa solids
  • 100g chocolate, 50% cocoa solids
  • 397g can Carnation caramel (or boil your own can of condensed milk for 3 hours, there's much less sugar!)
  • 1 tsp flaky sea salt, plus a little extra for the top
  • 200g golden caster sugar
  • 4 medium eggs, at room temperature
  • 130g plain flour
  • 50g cocoa powder
Step 1
Heat oven to 180°C/160°C fan/gas 4. 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 cubes to melt. (If your chocolate is particularly hard, then I'd give it 30 seconds in the microwave just before!)

Step 2
In a small bowl, mix 175g of the caramel with 1 tsp sea salt, Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.

Step 3
Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. (To save washing up, I just added the flour, cocoa and salt to the mixture without combining them together first!)

Step 4
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 5 thick, evenly spaced stripes. (Harder than it sounds...) Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. 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.

Step 5
Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.

If you want the full recipe with (much better) pictures and tips from other bakers, please click here.
It is a fairly long process and you can end up with mountains of washing up if you're anything like me. I hope you enjoy and if you do try this recipe, please do send me your pictures!

Rhiannon x

No comments:

Post a Comment

Thank you so much for commenting! I appreciate every single one. I'll reply to them as soon as possible. Tweet me at @RhiannonBlog with any comments or tips about my blog, questions or anything just in general. Also leave your blog link as I love checking out new blogs! xxx

Related Posts Plugin for WordPress, Blogger...