Salted Caramel Brownie

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This mouthwatering gooey chocolate brownie, with salted caramel swirled through is sure to be a hit! Give this salted caramel brownie recipe a bake...

12 pieces

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Salted Caramel Brownie

For the Caramel:

100 g Caster Sugar
50 g Unsalted butter (cubed)
75 ml Double Cream
5 g Salt (1 tsp)

For the Brownie:

150 g Dr. Oetker Dark Chocolate
200 g Unsalted butter (cubed)
250 g Caster Sugar
3 Medium Eggs (beaten)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
50 g Dr. Oetker Fine Dark Cocoa Powder
70 g Plain Flour

preparation

Preparation

To Make the Caramel

Step 1: Place the butter, cream and salt in a pan gently heat until the butter has melted and set aside.

Step 2: Place the sugar in a heavy based pan with 2 tbsp water, mix together over a low heat until the sugar is dissolved. Turn up the heat and allow the mixture to boil. Allow to boil until the bubbles become smaller and the colour becomes darker – like the colour of dark maple syrup. This should take 3-5 minutes. Be careful not to burn.

Step 3: Once the sugar mixture is ready, add the cream mixture - be careful as the caramel will it will spit and splutter slightly. Add the salt and give the mix a quick stir then allow to boil again for a couple of minutes, then transfer to a jug to cool and thicken.

For the Brownie

Step 4: Next up for your salted caramel chocolate brownies; preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. 

Step 5: Add the sugar into the melted mixture and beat until smooth and the sugar is combined. 

Step 6: Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Step 7: Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined.

Step 8: Pour half the mixture into the prepared tin and smooth to cover the base of the tin. Add a few dollops of caramel and then top with the remaining mixture and smooth. Add dollops of the remaining caramel on top and swirl through the mixture with a cocktail stick. 

Step 9: Bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin. 

Step 10: Once cooled the brownie can be sliced up and served!

Nutritional Information for the recipe Salted Caramel Brownie

Per Serving Per 100 g / ml
Energy 1754 kJ
419 kcal
1888 kJ
451 kcal
Fat 26.17 g 28.14 g
Carbohydrate 40.45 g 43.50 g
Protein 4.16 g 4.47 g

preparation

Preparation

To Make the Caramel

Step 1: Place the butter, cream and salt in a pan gently heat until the butter has melted and set aside.

Step 2: Place the sugar in a heavy based pan with 2 tbsp water, mix together over a low heat until the sugar is dissolved. Turn up the heat and allow the mixture to boil. Allow to boil until the bubbles become smaller and the colour becomes darker – like the colour of dark maple syrup. This should take 3-5 minutes. Be careful not to burn.

Step 3: Once the sugar mixture is ready, add the cream mixture - be careful as the caramel will it will spit and splutter slightly. Add the salt and give the mix a quick stir then allow to boil again for a couple of minutes, then transfer to a jug to cool and thicken.

For the Brownie

Step 4: Next up for your salted caramel chocolate brownies; preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 10”x8” rectangle baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. 

Step 5: Add the sugar into the melted mixture and beat until smooth and the sugar is combined. 

Step 6: Add the eggs and Vanilla Extract into the mixture and whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

Step 7: Sieve the flour and Cocoa Powder onto the top of the mixture and fold through until just combined.

Step 8: Pour half the mixture into the prepared tin and smooth to cover the base of the tin. Add a few dollops of caramel and then top with the remaining mixture and smooth. Add dollops of the remaining caramel on top and swirl through the mixture with a cocktail stick. 

Step 9: Bake for 30 minutes, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin. 

Step 10: Once cooled the brownie can be sliced up and served!

Nutritional Information for the recipe Salted Caramel Brownie

Per Serving Per 100 g / ml
Energy 1754 kJ
419 kcal
1888 kJ
451 kcal
Fat 26.17 g 28.14 g
Carbohydrate 40.45 g 43.50 g
Protein 4.16 g 4.47 g
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