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Salted Caramel Brownies

/ Category: Recipes / Author:

Salted Caramel Brownies

Ingredients

Makes 1 tray of brownies

Salted Caramel Brownies
200g 70% dark chocolate
140g butter, cubed into 2cm squares
225g caster sugar
2 large eggs, plus 1 yolk
2 tsp vanilla extract
85g plain flour
100ml - 150ml salted caramel sauce, made in unit 3

Instructions

Get organised

  1. Heat the oven to 160°C.
  2. Line a 20cm x 20cm baking tin with parchment paper.
  3. Beat the eggs and yolk in a bowl with the vanilla extract, just to combine, set aside until ready to use.

Melt the chocolate

  1. Cut the butter into small cubes and add it into a large heatproof bowl.
  2. Break the chocolate into pieces and add it to the butter.
  3. Stand the bowl over a pan of gently simmering water, ensuring that the base of the bowl doesn’t come into contact with the water, to melt the chocolate and butter stirring occasionally.
  4. Set aside to cool for 3-5 minutes.
  5. Weigh your salted caramel sauce - you’ll need 100ml.

Add the sugar, eggs and flour

  1. Whisk in the sugar using an electric whisk.
  2. Gradually whisk the eggs in about 4 additions into the chocolate mixture and beat until smoothly combined.
  3. Sift in the flour and stir using a spatula until evenly combined, it should look shiny and emulsified.

Preparing to bake

  1. Pour half of the mixture into the prepared tin, then drizzle over some of the caramel sauce, using a teaspoon to drizzle the caramel on the brownie mix. Pour the rest of the brownie mix in and then finish by drizzling the caramel sauce across the surface. Using the end of a teaspoon, gently pull the caramel through the brownie.
  2. Bake in the middle of the oven for 25-30 minutes, or until a knife comes out with a small amount of wet batter clinging to it. It is better to slightly undercook than overcook brownies, as they should still be fudgy in the middle.

Cooling and portioning

  1. Leave to cool in the tin for at least 2-3 hours before carefully lifting from the tin. You can place the tin on a wire rack to cool the base of the brownies.
  2. Cut into squares for serving. They can be served cold or warmed with any leftover caramel sauce.

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