Recipes

Recipe | Salted Caramel Brownies

I’m going to be nice and give you lucky devils my goolishly gooey chocolate brownie recipe for Halloween.
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Now, as you all know I am a huge fan of baking, so any excuse and I’m on it. I made a variation of these salted caramel brownies for my friends birthday last year and they’ve been haunting me ever since.
So what better holiday than Halloween!

The basic recipe is adapted from the lovely Jamie Oliver – he can do no wrong in my eyes!
I’ve added a dash of olive oil (to get them extra gooey and a little cocoa powder to give them a little bit more chocateyness.

For the Salted caramel
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40ml double cream
1 teaspoon vanilla essence (less fiddly than vanilla pods)
15g salted butter
2 pinches of coarse sea salt
60g caster sugar
40g golden syrup

To make 20 brownies, you will need:

225g butter, plus extra for greasing
200g 70%-cocoa dark chocolate, chopped
50g cocoa powder
225g golden caster sugar
100ml vegetable oil
4 large eggs
150g plain flour, sifted
20 marshmallows

Make the salted caramel first.
In a pan mix the cream, vanilla essence and half the butter and whisk over a low heat for 2-3 mins. Then set aside.
In a heavy-based pan put the golden syrup and the caster sugar on a low heat, do not stir this, just swirl to combine and help the sugar dissolve. Turn up the heat and keep swirling till you get a golden colour.
Combine the sugar mixture with the cream over a low heat and stir in remaining butter. Once butter has melted set aside.
Scrunch a large piece of greasproof paper and wet it – shaking off any excess – Lining a 20x30cm baking tin. Pour in the caramel and sprinkle with coarse sea salt and allow to cool in the fridge.

Once the caramel has been chilling for 15 minutes, make a start on the brownies. Preheat the oven to 180C/gas mark 4 and grease and line another 20x30cm baking tin.
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Melt the butter in a pan over a low heat. Stir in the chocolate until it has melted, then remove from heat and stir in the sugar and vegetable oil. Once cooled slightly, whisk in the eggs then fold in the flour and pour the mixture into the baking tin.
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Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
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Bake the brownies in the oven for about 20-25 minutes (I found 20 makes them more gooey and less cake-like).
To make them a little more ‘spooky’ I put marshmallows where my sections would be cut when the brownies were fresh from the oven to look like melting ghosts.
Leave to cool and cut into slices to serve or gobble them up warm!

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