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How To:Make Salted Caramel Brownies Richard Baxter: BV Bake Off Award Entry
Ingredients200g unsalted butter100g chocolate, 70% cocoa100g chocolate, 50% cocoa397g caramel1 tsp flaky sea salt200g golden caster sugar4 medium eggs130g plain flour50g cocoa powder
Here are all of my ingredients for (what I hope) will be the BV Bake Off winning entry for 2015: my Salted Caramel Brownies. They’re based on this recipe (to be fair, *they are* that recipe although I’ve added my own little tweak: the hazelnut sprinkle). Here goes!
Start by lining your baking tray with greaseproof baking paper, using some of the butter to grease the tin…
Measure out your butter – amounts are very important, so try to be as accurate as you can…
Measure out your chocolate – 100g of each, ready to melt into a medium sized pan with the butter.
Melt the butter, take off the heat and allow the chocolate to melt. Use a little heat to keep the temperature up, but don’t use too much heat; the mixture musn’t bubble! Try to stir and keep very smooth.
Measure out 175g of the caramel, and mix in a generous teaspoon of the sea salt. Stir untile the salt is distributed evenly. Keep this mixture to one side until later.
Keep stirring your melted chocolate and butter, it starts to look very tempting!
Meanwhile, take the remaining caramel and mix with the eggs and sugar. I used my nutri-bullet to mix a little more quickly!
Measure out the flour (I’m a gram out in this photo, but I did compensate slightly with the cocoa powder coming next….
Add the chocolate to total 180g….
Pour the egg, sugar and caramel mixture into a bowl and stir in the melted chocolate. Find a sieve and gently stir in the flour and cocoa, being sure to keep the mixture as smooth as you can make it.
My finished mix, ready to pour into the baking tray…..
Pour half of the mixture into the baking tray, using a spatula to spread the mixture evenly in the base of the tray.
Now, make 5 or so lines in the mix with half of the salted caramel mixture. Save some for later!
Carefully cover the caramel with the other half of the brownie mix, trying not to disturb the lower layer. Make a rough cris-cross pattern (doesn’t have to be perfect! And put in a warmed oven (gas mark 4)
30 minutes later – finished! And ready to cut up after we’ve cooled down a little….