Salted Caramel Brownies
Dense dark-chocolate brownies with pockets of chilled, chewy salted caramel that survive baking instead of melting away.
Source
Recipe Info
Servings: 25
Prep: 25m
Cook: 30m
Total: 1h (plus chilling the caramel)
Ingredients
- 200g very dark chocolate, as dark as you can find
- 250g unsalted butter
- 250g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract (optional)
- 120g plain flour
- 1/2 tsp baking powder
- pinch of salt
- 100g pecans, or nuts of your choice (optional)
- 110g caster sugar (for the caramel)
- 55g butter (for the caramel)
- 4 tbsp sour cream (for the caramel)
- 1/2 tsp flaky salt (for the caramel)
Instructions
- Start with the caramel. Line a plate or shallow bowl with lightly greased baking parchment. Melt the sugar in a pan over medium-high heat until a rich amber, stirring occasionally to break up chunks. Take off the heat and stir in the butter, then the sour cream and salt. Pour onto the lined plate and chill or freeze until solid but still soft enough to scoop, about 40-55 minutes.
- Melt the chocolate in a heatproof bowl set over simmering water (or in the microwave) and leave to cool slightly. Heat the oven to 180°C and line a 23x23cm tin. Toast the nuts, if using, then roughly chop.
- Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, then keep beating on high speed for 5 minutes until the batter is pale, silky and increased in volume.
- Gently fold in the melted chocolate and vanilla, then fold in the sifted flour, baking powder, salt and nuts.
- Spoon half the batter into the tin and make several small hollows in the surface. Spoon in most of the caramel, reserving a quarter for the top, then cover with the rest of the batter and dot the remaining caramel over the top.
- Bake for 30 minutes until a skewer comes out sticky but not coated in raw mixture (give it a few more minutes if needed). Cool in the tin — an ice-water bath speeds this up — before cutting into pieces.