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Salted Caramel Brownies

It has taken me some time and many attempts, but I have finally found the brownie that I could eat batches upon batches of for the rest of my life. It has essentially become my go-to recipe for gooey chocolate deliciousness. Inspired by Smitten Kitchen and tweaked to my own preferences, this brownie mixes two of my favourite things: Chocolate and Caramel.

12 -16 servings.
135 g Dark chocolate
175 g Butter
300 g Sugar
3 Eggs
1 tsp. Vanilla sugar
½ tsp. Flaky salt
125 g Flour
Salted Caramel

Preheat the oven to 175 degrees celsius.

Line and butter a square baking pan, 20×20 cm with baking paper to prevent the brownie from sticking.

Roughly chop the chocolate and melt it along with the butter. Stir until it’s a sleek, shiny mass, this is best done with a whisk.

Beat in sugar and then the eggs, one at a time.

Add the vanilla and salt, and finally fold in flour with a rubber spatula.

Pour the batter into the pan and smooth out the surface.

Finally add dollops of salted caramel on top.

Bake the brownie in the middle of the oven for about 35-40 min. The brownie shouldn’t be too jiggly in the middle and a small amount of batter sticks to a toothpick, when inserted into the middle of the brownie.

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