Adding salted caramel to brownies takes gooey indulgence to the next level. You know you want to.
For the salted caramel filling
- 150g/5½oz granulated sugar
- pinch of sea salt
- 125ml/4fl oz double cream
- 10g/¼oz salted butter softened
For the brownies
- 180g/6¼oz plain flour
- 3 tbsp cocoa powder
- ¼ tsp salt
- 300g/10½oz dark chocolate, minimum 65-75% cocoa solids
- 150g/5½oz unsalted butter
- 4 free-range eggs
- 220g/8oz light brown sugar
- 150g/5½oz caster sugar
- 1 tsp vanilla extract
- 100g/3½oz good-quality white chocolate
- Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
- For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in color. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
- Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over low heat and stirs until smooth. Pour into a jug to cool.
- For the brownies, sift the flour, cocoa powder, and salt into a large bowl and set aside.
- Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.
- Whisk the eggs, sugar, and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.
- Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow cooling completely in the tin.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing it from the tin and cutting it into 12 brownies.