Salted Caramel Brownies

I warn you now, if you are on a diet, or thinking of going on a diet, or watching what you eat then click back of this page because you will not loose weight here. As we are in the season of all things naughty and chocolate I have made the gooiest, softest brownies that you ever will put in your mouth. As we are all aware salted caramel is big and you can't go anywhere without seeing it in something baked. I admit I have jumped on the bandwagon because it does taste great and paired with chocolate it just does something to your mouth that nothing else can. So if your looking for something indulgent this Easter then have a go at making these bad boys!


Salted Caramel Brownies
(Makes 16 Squares) 

200g Butter
100g 70% Chocolate
50g 50% Chocolate
200g Golden Caster Sugar
4 Eggs
130g Plain Flour
50g Salted Caramel Hot Chocolate

1 Can of Carnation Caramel
1 Tsp Sea Salt

Preheat the oven to 160C, Gas Mark 4. Line and grease a 23cm square tray bake tin.

In a pan melt the butter and chocolate together and then remove from the heat. Stir in the caster sugar and whisk until dissolved. Leave to cool for five minutes.

In a jug whisk the eggs together and then add to the slightly cooled chocolate mixture, whisk until well combined. Sift in the flour and salted caramel hot chocolate and whisk until well incorporated. Pour into the prepared tin.

In a small mixing bowl pour in the caramel. Add in the salt and mix together. Scoop the caramel in spoonfuls and dot them around the brownie mixture, pressing to submerge. Then with the remaining caramel drizzle over the top of the mixture.

Place in the oven for 30 minutes until a crust is formed on top and the middle is still gooey. If you like your brownies a little more done leave in the oven for a further 10 minutes. Leave to cool completely in the tray before cutting into squares.