Salted caramel is one food that I associate with the season change to autumn along with pumpkin spiced lattes and blackberry & apple crumble. In preparation for the World's Biggest Coffee Morning on 30th September for Macmillan, I decided to experiment with creating some gooey salted caramel brownies. After much taste testing from family and friends the recipe makes 16 delicious brownies:
Recipe Information:
Preparation Time: 20 minutes
Cooking Time: Brownies: 25 minutes, Salted Caramel: 15 minutes
Chilling Time: 1-2 hours
Oven Temperature: 180 degrees C/350 degrees F (Fan)
Baking Tin: 8" Square
Serves: 16 Small Brownies
Ingredients:
For the Brownies:
- 115g Butter (Salted)
- 170g Milk Chocolate
- 2 Eggs (Medium) (Beaten)
- 1 tsp Vanilla Extract
- 140g Caster Sugar
- 85g Plain Flour
- 2 tbsp Cocoa Powder
- 1 share size bar of salted caramel galaxy
For the Salted Caramel Topping:
- 132g Caster Sugar
- 6 tbsp Water
- 16g Butter (Unsalted)
- 6 tbsp Double Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
For the Chocolate Topping:
- 100g Milk Chocolate
- 50g Butter (Unsalted)
Method:
For the Brownies:
- Preheat your Oven
- Grease your baking tin and line with grease proof paper leaving a little bit extra paper higher than the sides for the topping and removal (ensure to do this well as it will be a big help at the end when you remove your brownies).
- Prepare a saucepan of boiling water on a low heat.
- Break the chocolate into a heat proof bowl and add the butter. Then place this bowl over the saucepan so the chocolate and butter start to melt. Stir constantly and watch carefully so the chocolate doesn't burn.
- Once melted together take the mixture off the heat and mix in the eggs and vanilla extract.
- Mix in the sugar.
- Sift in the flour and cocoa powder and fold into the mixture until just combined.
- Pour into your lined tin.
- Push the individual pieces of salted caramel galaxy into your mixture where you choose, preferably evenly spaced. If the tops of the chocolate pieces show slightly then use a teaspoon to cover the tops in brownie mixture (this protects them in the oven)
- Bake for 25-30 minutes. If you prefer brownies slightly gooey then remove them from the oven just before.
- Let the brownies cool completely.
For the Salted Caramel Topping:
- Start by measuring out your ingredients for the salted caramel as this makes things easier once the process has started
- Put the sugar and water into a medium saucepan and stir together over a medium-high heat. Once the sugar dissolves stop stirring
- Tilt and swirl the mixture around in the pan whilst it boils - do not use the spoon
- Once it starts to caramelise the colour will change colour to a yellowish-brown. Once it has reached this stage take the pan off the heat.
- Add in the butter and swirl in being aware of splashes
- Add in the cream and stir in using your spoon
- Finally once mixed add in the salt and vanilla extract and stir until fully mixed. (If the caramel seems too soft continue to cook over a low heat until at the desired consistency)
- Spread over the top of the brownies and place in the fridge to chill until set.
For the Chocolate Topping:
- Melt the butter and chocolate together as previously done for the brownie mixture over a saucepan of boiling water.
- Once melted and combined pour over the top of the salted caramel topping evenly and leave to set.
- Once cool remove the brownies from the tin and cut into squares. The brownies are very rich so I find cutting them into 16 makes them just the right size. Obviously you can cut them bigger if you prefer.
Voila, gooey brownies which are sure to impress. Let me know if you try this recipe as I would love to know. I think these are going to become a seasonal favourite of mine.
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Love Rachel x