Caramel brownies

caramel chocolate brownies

Ingredients

For the brownies
  • 227g unsalted butter
  • 300g dark chocolate, coarsely chopped
  • 1½ cups caster sugar
  • 4 medium eggs
  • 1 tbsp. vanilla extract
  • 1¼ cups plain flour (about 185g)
  • ½ tsp. salt
For the caramel filling
  • 350g caramel toffees, unwrapped
  • 1/3 cup double cream

Method

  1. Preheat the oven to 350˚F, gas mark 4
  2. Grease a 12.5” x 7.5” x 1.25” foil baking tray with butter
  3. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until completely melted and smooth.  (Alternatively, microwave in 30 second intervals, stirring in between, until completely melted)
  4. Remove the bowl from the heat.  Whisk in the sugar, eggs (one at a time) and vanilla until incorporated
  5. Stir in the flour and salt just until combined
  6. Spread about half of the brownie batter in the bottom of the prepared tin in an even layer, place the tin on a baking tray
  7. Bake for 20 minutes
  8. Remove from the oven, maintaining the oven temperature, and let the brownies cool for 20 minutes.
  9. Half way through the cooling time make the caramel filling, combine the caramel toffees and cream in a medium saucepan over medium-low heat
  10. Heat, stirring frequently, until melted and smooth
  11. Immediately spread the caramel mixture over the bottom brownie layer
  12. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.
  13. Bake for 20 minutes
  14. Transfer the tray to a wire rack and let cool completely before slicing and serving (to speed cooling, chill in the freezer for at least 30 minutes)
  15. Cut the brownies into whatever size you think you can eat. Store in an airtight container

I use a 12.5” x 7.5” x 1.25” foil traybake tin from Lakeland or Sainsbury. My 2nd bake normally takes about 30 – 35 minutes so test until you are happy.  The mix should no longer be liquid but you should have small lumps of moist crumbs on the skewer.