Gooey, rich, fudgy, salty, sweet and seriously indulgent. I made these brownies as a dessert for a dinner party and served them warm, with a dollop of vanilla ice cream and an extra drizzle of salted caramel. One bite of these and you are in brownie heaven!
Ingredients (makes 12 brownies)
For the brownies
150g unsalted butter (at room temp)
170g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
100g milk chocolate chips
For the salted caramel
100g granulated sugar
42g unsalted butter, soft at room temp and cut into chunks
118g heavy cream, room temp
1/2 – 1 tsps sea salt (depending on how salty you like it)
To make the salted caramel, heat the sugar on medium-high heat in a medium saucapan for about 5-10 minutes, occasionally stirring the pan in a circular motion using your hand. At first the sugar will be lumpy, but will soon melt and start turning a brownish color.
Once it becomes a dark amber hue, remove from heat immediately and stir in butter. If the mixture starts to violently bubble, do not worry this is meant to happen! Use your spatula to stir the butter and sugar until they melt together completely.
Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about a minute to remove any lumps of caramel, stir the whole time. Remove from heat, pour into a bowl and put in the fridge to thicken for a least 30 minutes.
Whislt the caramel is thickening, preheat the oven to 180°C and lightly grease and base line a 23cm square tin.
Begin making the brownie mixture by gently melting the butter and chocolate in a bowl over a pan of water at a low heat. Once melted leave on the side to cool. In a separate bowl whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture, the flour and the chocolate chips and fold everything together until you have a thick chocolate mixture.
Now pour 1/2 of the brownie mixture into the prepared tin spreading it out evenly and then spoon the salted caramel on top, spreading it out but not quite to the edges (save some caramel to drizzle over later). Pour the remaining brownie mixture on top and try to seal as much of the caramel in as you can. Bake the brownies for 25-30 minutes until the top is starting to crack.
Leave to cool completely (I left mine overnight), cut into 12 squares and serve. I love these brownies warmed up in the microwave with a dollop of vanilla ice-cream and a drizzle of salted caramel…. absolute heaven!