You’re not ready for this. You’re just not. Are you sitting down? You better be. CAUSE THESE ARE A BLOODY OUTRAGE!
The brain child of my dear housemate, who regularly spends her time perving on the most ridiculous sugary tweets. I’ve mish-mashed a BBC Good Food and Jamie Oliver recipe here to create these ridiculous creations.
Salted Caramel Brownies
For the brownie mix
- 200 g unsalted butter plus a little extra for greasing
- 100 g dark chocolate
- 100 g milk chocolate
- 200 g golden caster sugar
- 4 medium eggs
- 130 g plain flour
- 50 g cacao powder
- 1 tsp baking powder
For the salted caramel
- 80 ml cool water tap water is fine
- 250 g golden caster sugar
- 1 tsp vanilla extract
- 120 ml double cream
- 25 g unsalted butter
- Sea salt/ pink Himalayan salt
- 1. Heat oven to 180C/160C fan/gas 4. Grease and line a baking tin with baking parchment.
- 2. In a separate pan, melt the butter and break in all the chocolate. Turn off (and remove if an electric hob) the heat and stir until the chocolate melts.
3. Make the salted caramel
- - Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar a little bit at a time and bring it to the boil. Cook until the sugar starts to turn golden brown and all the sugar has melted.
- - Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla bean extract into the double cream and carefully pour it into the pan. Whisk in the butter and add a good pinch of sea salt.
- - Leave to cool for 5-10 minutes.
- 4. Add half of the cooled salted caramel into a bowl with the sugar and eggs, and beat until smooth.
- 5. Whisk the chocolate and butter mixture into the caramelly, sugary, eggy goodness.
- 6. In another bowl, combine the flour, cocoa and a good pinch of table salt and a tea spoon of baking powder. Then sift this on top of the chocolate mix. Stir in carefully until you have a smooth, glossy mixture.
- 7. Pour half of the combined brownie mix into the lined baking dish and smooth until flat.
- 8. Pour or spoon a 3/4 of the remaining salted caramel on top of the batter layer. I blobbed it all over for extra gooiness, but feel free to exercise more moderation!!
- 9. Pour the rest of the brownie mix on top and smooth it out.
- 10. Scatter with a little more sea salt, then bake for 35-40 mins or until risen all the way to the middle with a firm crust on top. These brownies are quite gooey, so don't be surprised if the usual skewer test comes out covered in mix. The brownies should be a bit jiggly when you pull them out.
- 11. Let them cool a little and drizzle with the final bit of salted caramel. You should really leave them to cool before eating, but I LOVE them still warm and gooey. You have plenty of time to enjoy them completely set over the next few days!!