Salted caramel is a huge craze at the moment, and i'm all for jumping on the band wagon and going along with it when it comes to something this delicious. Today, in honour of a get together with old friends for a 19th birthday, I made Edd Kimber's Salted Caramel Brownies. Delicious fudgy chocolate brownies with a layer of sweet and salty caramel baked into the middle - bite size heaven. The recipe for these can be found on Edd's blog here.
However, as I was making these, I had a few baking mishaps which turned them into salted caramel "surprise" brownies; the reason for which will soon become obvious. Here's the recipe:
Salted Caramel Filling
175g caster sugar
150ml double cream
10g unsalted butter
large pinch of flaked sea salt
180g plain flour
3 tbsp cocoa powder
1/4 tsp salt
300g dark chocolate, around 65-75% cocoa solids
150g unsalted butter
220g light brown sugar
150g caster sugar
4 large eggs
1 tsp vanilla extract
To make the caramel, heat the sugar in a medium pan over a medium heat until it is browning and melting around the edges - make sure to cook it far enough – it should look like the colour of an old penny. Pour in half the cream and all the salt, be careful the mixture will bubbly up violently.
Once the mixture has calmed down pour in the remaining cream followed by the butter, if there are any lumps place the pan back on the heat and stir until smooth. Take off the heat and allow to cool and then pour into a squeeze bottle (this makes it easier to spread the caramel later).*I didn't use a squeeze bottle, just poured it into a jug and used the jug to pour it evenly over the brownie mixture*
|The melted sugar|
|After the cream has been added.|
Place the chocolate and butter into a heatproof bowl and set over a pan of simmering water, making sure the bowl doesn’t touch the water, and stir occasionally until the mixture is fully melted. Take the bowl of the heat and add the eggs, sugars and vanilla and beat until the mixture is smooth. Sieve over the flour mixture and gently fold together.
*This is where I went a little wrong. It is advisable, to CHECK the bottle of vanilla essence you take out of the cupboard is actually vanilla essence.... not almond essence. Hence the "surprise" of these brownies is that they are also slightly almondy, due to me not checking the label on the bottle first! Oops!*
Divide the mixture equally in half and spread out the first half into the prepared tin. Using the squeeze bottle pour the caramel over the batter leaving a 1 1/2 cm border around the outside. You now need to spread the remaining batter over the caramel and this bit can be a little tricky. Edd suggests using a piping bag to pipe the remaining brownie mixture evenly over the top of the caramel, but I simply draped it over straight from the bowl and this worked nicely.
|Ready for the oven|
Bake in the preheated oven for 25-30 until the a skewer inserted into the middle comes out with just a few moist crumbs attached, you don't want raw batter. Allow to cool completely before using a sharp knife to cut into squares. *I found that the brownie actually took closer to 40 minutes to bake properly*
|Makes 15 perfect squares of oozy gooey goodness :) (12 if you fancy a slightly bigger brownie.)|
Happy Baking! x