Obviously Wednesdays are Bake Off days so my flatmates and I always do a bit of baking to enjoy while we’re watching the show. This week we made a batch of these seriously sticky and gooey salted caramel brownies. They’re so good, and who doesn’t love slated caramel? These are the best dessert warmed up with a scoop of vanilla ice cream on top.
Here’s what you need:
- 200g dark chocolate
- 175g salted butter
- 275g golden caster sugar
- 125g plain flour
- 3 large eggs
- 1 tsp vanilla extract
- 150g caramel sauce
Pre-heat the oven to 180C / 160C fan / gas 4.
Either grease and line a baking tin or line a 12 hole muffin tin. (I used a muffin tin this time)
Over a pan of simmering water melt together the butter and chocolate. This can also be done in the microwave, stirring every 30 seconds or so to make sure it doesn’t burn.
Add the sugar and stir well.
Add the vanilla extract and the eggs one at a time making sure they’re fully incorporated before adding the next.
Fold in the flour, making sure there are no lumps.
Spoon or pour your brownie mixture into the tin or cases.
Add about a teaspoon of caramel into each muffin tin or throughout the baking tin.
Lightly swirl the caramel into the brownie mix using a cocktail stick or skewer.
Bake for 15-20 minutes for muffin sized ones or 30-40 minutes for a tray of brownies. The brownies should still be slightly soft in the middle.
Leave the brownies to cool in the tin before transferring to a cooling rack.
After the brownies are cool sprinkle with sea salt and enjoy!