Salted Caramel Brownies
Big, rich and fudgy, these decadent Salted Caramel Brownies take classic chocolate brownies to a whole new level! No mixer required!
Servings: 16
Ingredients
- 150 g dark (bittersweet) chocolate
- 225 g unsalted butter
- 4 large eggs
- 2 egg yolks
- 450 g sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 150 g bread flour
- ½ cup salted caramel see post for my homemade caramel, otherwise store-bought is fine
- extra salted caramel, for drizzling over cooked brownies
Instructions
- pre heat oven to 165° celsius
- grease and line a 23cm square pan
- melt chocolate and butter in a double boiler, then allow to cool for 20 minutes
- in a small bowl, gently whisk the eggs, yolks and vanilla
- in a large bowl, combine the sugar and salt
- add the combined eggs and vanilla to the sugar and salt, then gently mix until just combined. Mixture will be grainy.
- stir through the cooled chocolate and butter
- sift the flour over the chocolate mixture, then gently fold through until just combined. Mixture will have lots of tiny lumps, which is fine.
- Pour brownie batter into prepared pan
- Drizzle the salted caramel sauce over the brownie batter, avoiding the edges of the pan. Use a chopstick to swirl the caramel through the batter.
- Bake at 165°/330°F/155° FF for 40 minutes
- Allow to cool in the pan, before cutting into 16 squares and drizzling with the remaining caramel