How To: Make Salted Caramel Brownies

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How To: Make Salted Caramel Brownies Richard Baxter: BV Bake Off Award Entry

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Ingredients 200g unsalted butter 100g chocolate, 70% cocoa 100g chocolate, 50% cocoa 397g caramel 1 tsp flaky sea salt 200g golden caster sugar 4 medium eggs 130g plain flour 50g cocoa powder

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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!

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Start by lining your baking tray with greaseproof baking paper, using some of the butter to grease the tin…

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Measure out your butter – amounts are very important, so try to be as accurate as you can…

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Measure out your chocolate – 100g of each, ready to melt into a medium sized pan with the butter.

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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.

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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.

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Keep stirring your melted chocolate and butter, it starts to look very tempting!

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Meanwhile, take the remaining caramel and mix with the eggs and sugar. I used my nutri-bullet to mix a little more quickly!

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Measure out the flour (I’m a gram out in this photo, but I did compensate slightly with the cocoa powder coming next….

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Add the chocolate to total 180g….

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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.

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My finished mix, ready to pour into the baking tray…..

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Pour half of the mixture into the baking tray, using a spatula to spread the mixture evenly in the base of the tray.

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Now, make 5 or so lines in the mix with half of the salted caramel mixture. Save some for later!

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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)

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30 minutes later – finished! And ready to cut up after we’ve cooled down a little….

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Thank you!