Salted Caramel Brownies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Salted Butter
- 300 g Soft Light Brown Sugar
- 200 g 70% Dark chocolate
- 100 g Milk Chocolate
- 4 Large eggs
- 175 g Plain Flour
- 397 g Carnation Caramel
- 1 tbsp Sea salt flakes
Method
- Preheat the oven to 180β fan/200β/Gas Mark 6/400F.
- Line a baking tray with baking paper (I used a 25x25cm tin).
- Melt the butter, sugar, milk and dark chocolates together over a very low heat.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in the eggs and flour.
- Pour your mixture into the tin and smooth out with a spatula.
- Bake for 30 - 40 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
- Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
- When they come out of the oven, pour over the caramel (see recipe notes). Smooth out and pop into the fridge for at least an hour.
- Sprinkle with sea salt and cut into squares.