
I used my usual recipe for the brownies - Melt 140g butter and 140g of 70% plain chocolate together. This can be done in a microwave, but I prefer to do it in a large bowl, over a pan of simmering water. Allow to cool a little if necessary, as you don't want to scramble the eggs, then add 300g light muscovado sugar, and a teaspoon of vanilla extract to the bowl, stirring until the sugar has dissolved. Next, add 3 large eggs, one at a time, beating each one in to give a smooth batter. Sift 160g plain flour and 3 tablespoons of cocoa into the bowl and fold in.

Bake at 180C for 40 minutes. It's difficult to do a skewer test as the caramel stays liquid and becomes very hot and bubbly, but as the brownies cool, everything settles down. When the brownies are cold, cut into bars or squares. I usually cut into 16 squares.
2 comments:
I love salted caramel so these sound perfect.
Soft, gooey and looking very inviting. Can't really do better than that on a grey winter day.
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