Chocolate Salted Caramel Brownie by Cherie & Tass
This recipe came about by adding left-over caramel to our chocolate brownie recipe. And it’s much quicker to make than a cake. A brownie should have the texture somewhere between a cake and a soft cookie.
Chocolate Salted Caramel Brownie
Cherie Bevan & Tass Tauroa
Makes 16 pieces
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
30 g (1 oz) butter
45 g (1½ oz) golden syrup (light treacle)
1 x 395 g (14 oz) tin condensed milk
¼ teaspoon sea salt flakes
375 g (13 oz) butter, chopped
375 g (13 oz/2½ cups) dark chocolate, chopped
6 eggs, at room temperature
1 teaspoon natural vanilla extract
495 g (1 lb 1½ oz/2¼ cups) caster (superfine) sugar
225 g (8 oz/1½ cups) plain (all-purpose) flour
1 teaspoon salt
Preheat the oven to 180°C (350°F). Line a 10 x 20 cm (4 x 8 inch) loaf (bar) tin with baking paper.
For the salted caramel: In a medium heavy-based saucepan, combine the butter, golden syrup and condensed milk.Stir constantly over medium heat, especially scraping around the side and edge of the saucepan to prevent sticking. Keep cooking until the mixture starts to thicken, approximately 10–15 minutes.
Pour into the lined tray and sprinkle with the sea salt. Bake for 15–20 minutes until golden brown. Leave to cool in the tin.
Lightly grease and line the base and sides of a 20 x 30 cm (8 x 12 inch) slab tin with baking paper.
For the brownie: Melt the butter in a medium saucepan over medium–low heat. Take off the heat and add the chocolate. Stir until melted and smooth, then set aside.
Use an electric mixer with a whisk attachment to whisk the eggs, vanilla and sugar until combined. Whisk in the melted butter and chocolate. Then fold in the sifted flour and salt and mix until smooth. Pour into the prepared tin.Dot evenly with pieces of caramel and bake for 25–30 minutes until just set.
Using a sharp knife, cut into rectangles approximately 5x7.5 cm (2x3 inches) to make 16 pieces.
Notes: To get a neat cut these can be made a day before and left to set overnight at room temperature. This slice will keep for up to 3–4 days stored in an airtight container.
Tip: You don’t want to overcook the brownie. Unlike cakes, you don’t want the skewer to come out clean. It should be set on the outside but still fudgy in the middle.