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Party-Perfect Bites feature
For me, brownies must be ever so slightly undercooked and fudgy. I take inspiration from Emma’s blog ‘Poires au Chocolat’ and sprinkle the swirls of caramel with cocoa nibs for a bitter crunch.

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 141 projects » This project was added to the site by our Crafty Sidekick, Angelshimmery
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© 2019 Milli Taylor / Ryland Peters & Small · Reproduced with permission. · Party-Perfect Bites by Milli Taylor, photography by Helen Cathcart, published by Ryland Peters & Small rrp: £16.99
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  • How to bake a caramel brownie. Salted Caramel Brownies - Step 1
    Step 1

    Preheat the oven to 170°C (325°F) Gas 3.

  • Step 2

    For the salted caramel, put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the sugar is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, and gently whisk. Set aside.

  • Step 3

    Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, taking care that the water is not in contact with the bowl. Transfer to a large bowl. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.

  • Step 4

    Pour into the prepared pan and smooth the top. Drizzle the caramel onto the surface and use a skewer to swirl it around. Sprinkle over the nibs, if using, and bake for about 20-25 minutes. It should still have a slight wobble in the centre. Cut into squares.

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ruel c.
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