Ever since I received Tanya Burr’s cooking book, ‘Tanya Bakes‘, for Christmas I have been dying to make these mouth watering salted caramel brownies. I love brownies because my mum makes brownies which are honestly amazing and I also love salted caramel so what can beat it? Even if you have never heard of Tanya, I really suggest getting her baking book because it is FULL with yummy recipes, including this one, and this is one of my favourite baking books I have. Anyway this is how I made these brownies.
200g of unsalted butter
300g dark chocolate
300g of golden caster sugar
1 teaspoon of vanilla extract
160g of plain flour
60g cocoa powder
1 tin or carnation caramel
1 teaspoon of sea salt flakes
When I made these it was eight o’clock on a Sunday evening and it occurred to me I didn’t have all the ingredients but I managed to make them with some substitutes. Firstly preheat the oven to 180°C / 350°F / GM 4 and line your baking tin with greaseproof paper. It recommends a 30 x 20 cm tin but I only had a 20 x 20 tin so I used that.
Starting with the butter and the dark chocolate (or in my case plain cooking chocolate) you want to place them in a bowl, setting it over a pan of simmering water and wait for them both to melt. I did it one by one and then added them together because I didn’t have a big enough bowl to fit the butter and chocolate in one to melt it. Either way works.
You want to add this to a larger mixing bowl and whisk in the sugar, eggs and vanilla extract until ‘light and bubbly‘. Personally, when baking, I like to use a wooden spoon to mix everything together but I recommend using an electric whisk because it helps get the air into the mixture giving the bubbly effect. You can tell when it is mixed because little bubbles appear on top.
Carefully fold in the flour and cocoa powder, however you don’t want to mix it too much because you will knock out all the air you put in when mixing in the other ingredients.
Now you have finished the mixture, grab your prelined tins and pour half the mixture into the tin, then pour over the tin of caramel and sprinkle on the sea salt. Then pour the remaining brownie mixture over the caramel layer and pop into the oven. In the book it says to bake it for 25 minutes, but after taking it out I decided it needed longer so I put it in for another 15 minutes, however that might be my oven, or the fact I used slightly different ingredients.
When you take them out the oven, if they are slightly wobbly don’t worry because they will carry on cooking when they cool. I left mine in the tin with some foil on them over night and the next day they were perfect! You obviously don’t need to leave them overnight but I finished making mine rather late… ha ha!
Then just cut them into bite sized squares and ENJOY!
You can find Tanya Bakes here.
Let me know if you try and make them!
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