Salted Caramel Brownies

Party-Perfect Bites feature

https://www.cutoutandkeep.net/projects/salted-caramel-brownies • Posted by Ryland Peters & Small

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.

You will need

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

Project Budget

Time

Difficulty

Description

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.

Instructions

1. 

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

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. 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. 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.