I rarely get my baking game on but feeling somewhat encouraged by the few hours I’ve spent watching Bake Off this season, and with a rainy afternoon ahead of me, I spied the perfect opportunity to whip up something sweet for all to enjoy.
And boy oh boy did these chunks of soft gooey deliciousness go down well!
The perfect naughty treats, best served with a scoop of vanilla ice cream and a cup of tea.
For the caramel:
1/2 cup granulated sugar
4 tablespoons unsalted butter
2 generous pinches of sea salt
4 tablespoons double cream
For the brownie:
150g plain flour
250g 70% cocoa dark chocolate, I used Lindt
225g caster sugar
For the caramel:
Heat the sugar in a pan for about 5 minutes until you see a nice golden brown colour throughout. Away from the heat, stir in the butter followed by the cream and salt. Return to the heat and allow to bubble slightly. When the liquid turns a darker shade, carefully transfer it to a bowl and store it in the fridge.
After the caramel has been in the fridge for 15-20 mins, it’s brownie time!
For the brownies:
Preheat oven to 180 degrees.
Line (ideally) an 8×8 inch square baking tin with greaseproof paper and grease it with butter. Break up the chocolate into medium sized chunks and in a heatproof bowl over simmering water, melt the chocolate and butter until both completely liquid. Whisk in the sugar, followed by the eggs and salt. Stir in the flour.
With your cooled caramel at the ready, pour half the brownie mixture in the tin. Add just a little more than half the caramel, layering it evenly on. Tip the rest of the brownie mixture so the caramel is sandwiched and use the remaining salted caramel to drizzle on top.
Bake in the oven for 20-25 mins. When you prod the brownie with a knife you want it to come out not completely clean. This promises some good ol’ brownie gooeyness!
Leave the brownie to cool for half an hour and then cut into generous squares, serve and indulge!
Expect everyone to go wild for them!