SALTED CARAMEL BROWNIES

I love baking, so much so, you can find me in the kitchen almost every weekend (or whenever I have some free time!), so it's surprising I've not posted a recipe sooner. The things I most love to bake are cakes and bread. In fact, I once wrote several pages on why homemade bread is better than supermarket loaves, but that’s another story…

Anyway, back to brownies! But not just any brownies; these are super-delicious and well worth trying!

What you’ll need:

For the caramel:

75g white caster sugar

10g unsalted butter

50ml double cream

Good sea salt, to taste (you won’t need a lot though)

For the brownie:

150g caster sugar

100g light brown sugar

100g unsalted butter

75g golden syrup

275g good quality dark chocolate (at least 70%)

4 eggs (lightly whisked)

70g plain flour

Right then, ingredients ready, let’s get started!

The first stage is making the caramel, so tip the sugar into a large heavy-bottomed pan and put on a medium heat. When the edges start to liquefy, gently move the sugar into the wet spots so it melts evenly. At this stage DON’T STIR.

Keep gently moving the sugar until it all liquefies and turns a lovely golden bronze colour.

Once you’re there, quickly remove the pan from the heat and whisk in the cream until it’s fully incorporated. Then add the butter and salt and stir until smooth. Pour into a separate bowl to cool.

Preheat the oven to gas 3 and line a 20x20cm tin (at least a few cm in height) with baking parchment.

Next, put the butter, caster sugar, brown sugar and syrup into a large saucepan, heating gently until everything is melted together and beaten smooth.

Take off the heat and add the chocolate, stirring for a couple of minutes until melted. Mix in the lightly whisked eggs followed by the flour and stir until smooth.

Pour the mixture into the prepared tin and level.

Take your caramel (which should be deliciously thick by now) and spoon large dollops onto the brownie mixture, using a knife to swirl it through.

Place in the oven and bake for about 20 minutes, then leave to cool. Place the cooled brownie in the fridge overnight.

When you’re ready to slice it up, use a sharp knife to divide it equally. For a better finish, clean the knife and dip in hot water before each slice.

Now you can devour them! How you do that is up to you – cold from the fridge, at room temperature, or warmed in the oven and served with some cream. They’re even good to freeze, too!

If you liked this post, be sure to let me know and I'll try and post more food-related articles and recipes in the future.