French Toast, Vanilla Ice Cream & Caramelised Banana
Try this at a pudding club or as a decadent dessert.
Salted Caramel Brownies
Desserts
Food
American
British
Vegetarian
A rich and decadent afternoon delight.
18 Servings
Ingredients
200g buttery baking spread (70% fat) or butter, plus a little extra for greasing
200g dark chocolate (we used half 70% and half 50% cocoa solids), chopped into chunks
397g Carnation Caramel
1 level tsp flaky sea salt
200g caster sugar
4 eggs
130g plain flour
50g cocoa powder
Method
- Prepare the tin – grease and line a 23cm square baking tin with baking parchment. Preheat the oven to 180C.
- Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave.
- In a small bowl, beat half the caramel from the can with the sea salt – it will loosen. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.
- In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth. Pour half the brownie batter into the tin and spread out to the edges.
- Drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
- Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and brownie mixture slightly. Bake for 30-35 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into squares.
