Salted Caramel Brownies

These are insanely good – perfect for family treats, Sunday pudding, charity bake sales, birthdays, Tuesdays…
Ingredients
Serves: 20
  • 200g buttery baking spread or butter, plus a little extra for greasing
  • 200g dark chocolate (we used half 70% and half 50% cocoa solids)
  • 397g can Carnation Caramel
  • 1 level tsp flaky sea salt
  • 200g caster sugar
  • 4 eggs
  • 130g plain flour
  • 50g cocoa powder

You will also need...

a 23cm (9in) square baking tin, greased and lined with baking parchment
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins PT15M

    Cook time
    30 mins PT30M

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Each serving typically contains

  • Energy 1095kJ 262kcal 13%
  • Fat 13.3g 19%
  • Saturates 5.1g 26%
  • Sugars 25.6g 28%
  • Salt 0.52g 9%

of an adult's Reference Intake (RI)*
Energy per 100g: 1796kJ/429kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Heat oven to 180°C, (160°C for fan ovens) Gas Mark 4.
  2. Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave. Don’t rush this stage to avoid burning the chocolate.
  3. In a small bowl, beat half the caramel from the can with the sea salt – it will loosen.
  4. 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. Whisk in the chocolate and butter.
  5. In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth.
  6. Pour half the brownie batter into the tin and spread out to the edges with a spoon or spatula.
  7. Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes.
  8. 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.
  9. Bake for 25-30 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin.
  10. Let it cool completely in the tin, then cut into squares.

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