Another get together with friends has prompted some more baking (whilst the baby is sleeping) and the salted caramel cover recipe from a BBC Good Food issue from a while back caught my eye. I have been storing this recipe waiting for a good excuse to bake it, and I can say (after scoffing a few), these brownies do not disappoint and will be made again.
Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid.
Time to make batter - around 15 minutes
Baking time - 35 minutes depending on your oven
Ingredients:
200g butter
200g chocolate, I used 70% cocoa which makes a very rich brownie. Use a lower % chocolate if you want a milder taste.
397g tin Carnation caramel
200g caster sugar
4 eggs
130g plain flour
50g cocoa powder
Method:
Preheat your oven to 180/ 160 fan assisted. Line a 23cm brownie tin and put aside.
In a pan, melt the butter then add in the chocolate squares. Remove from the heat and stir until the chocolate has completely melted.
In a separate bowl mix the sugar, eggs and around half the tin of caramel until well combined. Save the rest of the caramel for using later. Add the chocolate and butter to this bowl and stir until smooth. Sift the flour and cocoa onto the top of the liquid mix and beat briefly until everything is well mixed.
Pour half of this mix into your brownie tin. Using a large spoon, spread the remainder of the caramel out across the brownie mix. This will create the middle layer of caramel when the brownies are baked. Pour the remainder of the brownie mixture over the top and bake for 30 minutes. Check that a skewer comes out mostly clean then allow to cool completely in the tin before cutting up and serving.
I hope you love these as much as we did - they will store in an airtight container for a few days, but to be honest I doubt they will be left uneaten!
Brownies are very easy to make, the one stumbling point I often find is the temperature of the oven and the time they are baked for - as ovens vary vastly this is quite hard to write into a recipe, but I have a fan assisted fairly new over which bakes quite hot. They key for baking the brownies is checking after the stated time, and they should still be a little liquid in the middle if you want moist squishy squares. Leaving them to cool completely in the tin is also an essential, as if they are cut too early they may still be too liquid.
Time to make batter - around 15 minutes
Baking time - 35 minutes depending on your oven
Ingredients:
200g butter
200g chocolate, I used 70% cocoa which makes a very rich brownie. Use a lower % chocolate if you want a milder taste.
397g tin Carnation caramel
200g caster sugar
4 eggs
130g plain flour
50g cocoa powder
Method:
Preheat your oven to 180/ 160 fan assisted. Line a 23cm brownie tin and put aside.
In a pan, melt the butter then add in the chocolate squares. Remove from the heat and stir until the chocolate has completely melted.
In a separate bowl mix the sugar, eggs and around half the tin of caramel until well combined. Save the rest of the caramel for using later. Add the chocolate and butter to this bowl and stir until smooth. Sift the flour and cocoa onto the top of the liquid mix and beat briefly until everything is well mixed.
Pour half of this mix into your brownie tin. Using a large spoon, spread the remainder of the caramel out across the brownie mix. This will create the middle layer of caramel when the brownies are baked. Pour the remainder of the brownie mixture over the top and bake for 30 minutes. Check that a skewer comes out mostly clean then allow to cool completely in the tin before cutting up and serving.
I hope you love these as much as we did - they will store in an airtight container for a few days, but to be honest I doubt they will be left uneaten!
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