Caramel Brownies Recipe

Caramel Brownies Recipe

Ingredients

BROWNIES

• 200g unsalted butter
• 200g dark/semi-sweet chocolate chips
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract (or essence)
• 1/2 cup flour, plain/all purpose
• 1/4 cup cocoa powder
• 1/8 teaspoon salt

CARAMEL SALT

• 395g/14 oz sweetened condensed milk
• 2 tablespoons golden syrup or maple syrup
• 60g unsalted butter
• 1 tea spoon of salt

Caramel Brownies Recipe

Instructions

Preheat the oven to 180°C/350°F (all oven types).
Grease a 20 cm square baking tray and line with baking paper.

SALTED CARAMEL

Place ingredients in saucepan over medium heat. Stir occasionally for the first minute.If you see contrails), continue beating (calmly, not vigorously!) for 7 minutes, being careful not to let the base stick (Note 3). It should be pale golden in color.
Remove from heat and beat for 30 seconds. Put the lid on, set aside and keep warm.

BROWNIES:

Melted Chocolate & Butter: Put the chocolate and butter in a bowl. Microwave in three 30-second batches on high, stirring between batches, until melted and smooth. Add
Sugar, Eggs, Vanilla: Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well.
Add the dry ingredients: sift the flour, cocoa powder and salt. Mix until smooth and well blended.
Reserve Batter: Measure and reserve 1/2 cup brownie batter. Pour the rest of the batter into the prepared pan.
Pour over Caramel: Pour salted caramel over the brownie batter to cover it as much as possible (since caramel doesn’t spread as easily when pouring). When the caramel has cooled and is no longer liquid, reheat on the stovetop for 1 minute until it becomes liquid again.
Top with Reserved Brownie Batter: Randomly sprinkle 1/2 cup reserved brownie batter on top of salted caramel.Use a knife or skewer to form “strudels” – these won’t be as visible after baking. Just spread the brownie batter over the caramel.
Bake: Place in the oven and bake for 30 minutes (for a very gooey cookie, as shown) to 35 minutes (for a very soft but not too gooey cookie).
Cooling: Allow to cool in the pan for 10 minutes. Lift it onto the cooling rack with the excess paper. Place in the fridge for an additional 20 minutes before slicing.Note: The caramel will still be a little sticky when hot, but will harden when it cools completely; H. it cuts well.