Sunday, 11 September 2016

Salted caramel brownies


This weekend, a couple of sets of friends invited us around to their place for a meal - one on Saturday night, and one on Sunday lunch. To say thank you for having us over, I thought I'd crack out my 'Tanya Bakes' cookbook again and have a go at a new recipe - this time, the salted caramel brownies.


I feel like I should probably rename my blog something like 'The chocolate and caramel obsessed baker' given the focus of my recipe posts over the past few months, but I think this just reflects my passion for these two beautiful ingredients. Don't worry, as the weather starts to warm up, I'll try to get some healthier recipes up here. But for now, here's an amazing, fudgey treat for a weekend snack.

You'll need:


- 200g of butter
- 300g of dark chocolate (the darker, the better)
- 300g of caster sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 160g of plain flour
- 60g of cocoa powder
- 1 tin of top n' fill caramel
- 1 teaspoon of salt

1. Preheat the oven to 180 °C.

2. Melt the butter and chocolate together in a bowl over simmering water.



3. Once the butter and chocolate have melted, take off the heat, then stir in the sugar, followed by the eggs and vanilla.


4. Fold in the flour and cocoa powder, then pour the mixture into a baking tin lined with baking paper.



5.  Add the caramel on top, swirling it in with a fork, then sprinkle the salt on top.


6. Bake for 20-25 minutes, then leave to cool, before popping into the fridge to set.




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