Yesterday was an unexpected home learning day in the Little Birdie household thanks to Storm Ciaran. We decided to forego my little birdies’ intended home learning from school (I wasn’t going to leave the house in search of a lemon to make invisible ink!) in favour of baking, painting and watching Pocahontas. We did think of making some rocky road (my go-to when faced with impromptu baking requests) however we decided to make these salted caramel brownies as we still had some leftover caramel in the fridge from when I made this caramel apple cake.
These are an easy brownie to make and bake but they look impressive as they have a layer of salted caramel running through the middle and marbled salted caramel on the top. They work well as cake/sweet treat with a hot drink or would make a great dessert served warm with ice cream or cream. We used slightly less caramel than given in the recipe but they still look and taste just as good. You’ll need a 23cm square baking tin ( we used a slightly smaller 21cm square tin and made 16 brownies).
Ingredients
Instructions
- Preheat your oven to 180°C (160°C for fan ovens)/Gas Mark 4.
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Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave.
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In a small bowl, beat half the caramel from the can with the sea salt to loosen it. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.
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In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth.
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Pour half the brownie batter into the tin and spread out to the edges with a spoon or spatula. Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes.
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Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
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Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and brownie mixture slightly.
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Bake for 30-35 minutes or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into squares.
