Salted Caramel Brownies

Brownies are often considered a simple food but I am always amazed at how creative people are with them. Indeed, recipes have evolved over time and the modern brownie is often much higher in fat and chocolate content than traditional cakey brownies, resulting in that rich fudgy-ness that we’ve all grown to love. This recipe is adapted from / inspired by a plain chocolate chip brownie I found in the Konditor & Cook cookbook written by Gerhard Jenne. Like most recipes from the book, it actually works and is a joy make.Followers of my instagram and YouTube will know that I like my food to be photogenic and it’s no different with these. It almost looks as good as it taste.

The Recipe

Let’s get started! For these delicious brownies we will need:

  • 3 x Eggs (medium)
  • 275g Caster Sugar
  • 175g Unsalted Butter
  • 150g Chocolate (54% cocoa)
  • 2 x 75g Dark Chocolate (70% cocoa)
  • 175g All Purpose Flour
  • 100g Salted Caramel Sauce

Note: This is enough to fill a full tray of 20cm x 34cm

Step 1: Whisk it!

Lightly beat the eggs and sugar together in a mixing bowl until it is slightly pale. Pre-heat the oven to 180 degrees Celsius.

Step 2: Heat it!

Melt the butter over a low heat whilst ensuring it doesn’t boil. Once completely liquid, stir in the chocolate (54% cocoa) and 75g of the dark chocolate (70% cocoa). Stir until completely combined.

Step 3: Mix it!

Pour the melted butter and chocolate mixture into the eggs from step 1. Mix until fully incorporated.

Step 4: Sift it!

Sift and gently fold in the all purpose flour. Once fully combined, add the rest of the dark chocolate.
Hint: Feel free to add in other fillings at this point. In the video, you will see me add caramel drops. This didn’t really make a difference as it all melted into the batter anyway!

Step 5: Layer it!

Line your baking tray and pour half of the batter into it. Use a spatula to spread it evenly across the tray. Then using an icing spatula, spread a thin layer of salted caramel sauce on top. Finally, pour in the remaining brownie batter to completely seal off the salted caramel

Hint: Make sure you don’t use too much salted caramel otherwise the brownie will not cook all the way through. In the video you can see I’ve actually underbaked a tiny bit as a result of slapping too much on!

Step 6: Bake it!

Bake at 180 degrees Celsius for 25 – 30 mins or until a skewer comes out clean.

Step 7: Wait for it!

Cool to room temperature before slicing them into squares!

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