Don’t get me wrong, I’m still a seriously big fan of my staple Brownie recipe. But oh my, has BBC Good Food delivered again with this one! Despite some of the crazy political things that have been going on in little old Britain in recent years, there are two things which clearly unite us and I absolutely love what these are:
- There was absolute public uproar like no other when they tried taking BBC recipes down as part of government cuts – we weren’t having any of it.
- In 2014, more people watched The Great British Bake Off (i.e. a TV programme involving people baking in a tent competing for a bunch of flowers and a plate, in what is essentially a bigger version of an event at a traditional village fete) than the World Cup final, with more than half the population tuning in now.
Clearly, there’s something about stripping away of the flashy lights and a return to a more genuine approach to things! As a big fan of both the BBC Good Food and Bake Off, I absolutely love this quirk of the British people – we clearly take our cakes and recipes very seriously. But I digress – this recipe is a testament to why so many people did stand up for our beloved BBC Good Food.
I was inspired to make this recipe after my friend Izzy from the course I recently completed brought these in for someone’s birthday. Salted caramel has been really popular for a while now and so combining it with the classic of a chocolate brownie was a no-brainer really. And actually, these were surprisingly faff free! And super indulgent and delicious of course.
Regarding the caramel, you can either buy this or make it yourself. As this was another one of my housewarming party nibbles (see here and here, and yes I’ll stop going on about it now!), I opted for the easy life and decided to just buy the caramel. However, you can find instructions on how to make your own on my Millionaire Shortbread recipe. You put half in the middle and half on top. I did both before putting it in the oven, but in hindsight would’ve saved some salted caramel decorate the brownies with.
- 200g unsalted butter, plus a little extra for greasing
- 200g chocolate, 70% cocoa solids
- 397g can Carnation caramel
- 1 tsp flaky sea salt, plus a little extra for the top
- 200g caster sugar
- 4 eggs, at room temperature
- 130g plain flour
- 50g cocoa powder
How to make it…
- Preheat the oven to 180°C/ Gas Mark 4, and grease or line a 23cm baking tray with baking paper.
- Melt the butter in a pan, then remove from the heat and break the chocolate into the pan, waiting for it to melt.
- Meanwhile, mix half of the caramel in a separate bowl with the eggs and sugar, beating with an electric whisk until smooth and even. Then, whisk in the melted chocolate and butter.
- In a separate bowl, combine the flour, cocoa and a pinch of salt. Then sift this onto the chocolate mix, briefly beating this until it forms a smooth mix.
- In a small bowl, mix the other half of the caramel in a small bowl with 1 tsp of sea salt to make your salted caramel. Then, spoon half the brownie mix into the tin and level with a spatula. Use a spoon to spread half of the salted caramel mix on top of the brownie batter, being careful not to mix the two. Finally, add the remaining brownie mix over the top of the caramel (see pictures below).
- Now, you can either use your remaining caramel to decorate the top before you put it into the oven as I did. However, if you prefer to maintain the caramel you can decorate it after you’ve taken it out of the oven instead. Either way, scatter with a little more sea salt and bake for 25-30 minutes. As usual, the brownie readiness test involves giving it a shake, where the middle should still have a bit jiggle in it.
- Leave to cool, cut into squares, decorate (if you haven’t already) and enjoy!