Salted Caramel Brownies

Party-Perfect Bites feature

Posted by Ryland Peters & Small

About

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.

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You Will Need (17 things)

  • 150 g Unsalted Butter
  • 200 g dark (70%) Chocolate , chopped
  • 4 Egg(s) , beaten
  • 200 g Light Brown Sugar
  • 100 g Caster Sugar
  • A pinch of Salt
  • 1 tsp Vanilla paste/extract
  • 80 g plain/all-purpose Flour , sifted
  • 1 tbsp Cocoa nibs

  • For the salted caramel

  • 100 g Caster Sugar
  • 3 tbsp Golden Syrup
  • 4 tbsp Double/heavy Cream
  • 30 g Unsalted Butter
  • A pinch of flaky Sea Salt /fleur de sel

  • Tools

  • 23 x 23 cm/ 9 x 9 in. brownie Pan , lined with baking parchment

Steps (4 steps, 60 minutes)

  1. 1

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

  2. 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.

  3. 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.

  4. 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.