Salted Caramel Brownies
Now that January is firmly out of the way and the men have been separated from the boys in the resolution stakes I think it's about time to introduce you to possibly the most gooey brownie recipe known to mankind:
The Salted Caramel Brownie. I, like everyone else in the world, am hooked on salted caramel and think that it belongs in the same category as bacon; everything is better with it, including these brownies.
The gooey-ness of these brownies is entirely dependent on your preference and can be made as gooey or un-gooey as you'd like. Because let's face it in the Brownie arena you are only ever one of two people: a cake-y brownie person, or a fudge-y, gooey brownie person. I sit firmly in the fudge-y and gooey camp, primarily because it's more fun to get brownie all over your face than crumbs down my front (saving it for later, see?) If you prefer a cake-y brownie just bake these for a little longer; the less you bake them the more gooey they are. But do be careful....the edges have a tendency to burn a bit so keep your eye on them! What I love the most about this recipe, apart from the fact that it gives you brownies that look like this:
is the fact that by adding the salted caramel into the brownie mix you get a rebellious brownie that just won't quite the gooey-ness. It is impossible to have just one.
Now, You'll be wanting the recipe? Ah, go on then:
What you'll need:
200g butter (unsalted)
350g of dark/milk chocolate - I used 150g Milk to 200g Dark but it's really your preference.
250g dark muscovado sugar
50g self raising flour
1 tin of caramel
Teaspoon of sea salt
How the magic happens:
Pre-heat your oven to 190 degrees C/gas mark 5, and line your tin, I used a 20cm square tin.
Put butter and chocolate in a bowl and melt together slowly on a gentle heat, set aside to allow the mix to cool gently.
In a different bowl whisk your eggs until they are pale and fluffy then add the sugar and whisk until thick.
Add chocolate mix to your egg and sugar mix, and gently fold in.
Sieve in flour and gently fold.
In a separate bowl combine the caramel and sea salt. Gently dollop a few spoonfuls into the brownie mix and fold into the mix....don't fold in fully, allow it to ripple a little.
Put mix in tin and bake for 30 to 35 mins. At this point it should still be squidgy in the middle, if you want a firmer mix leave it in for another 5 minutes. I took my mix out at about 30 minutes so mine are super squidgy!
Once baked take out of oven and leave to cool in the tin. Once cool drizzle some caramel over the top and scatter on some salt.
This recipes should make 16 brownies, however I would recommend just grabbing a fork and a friend or two and just diving right in straight from the tin!
So, what way do you swing; cake-y or gooey?