Another week another salted caramel recipe. I would lie and say that I have to keep using it in baking so I get to eat it but I have a half full pot of M&S salted caramel sauce in the fridge that has more than one teaspoon indents... hehe. Seriously though I stand by my current moto, salted caramel makes everything better. This is a different, more dense brownie recipe to my favourite ever one. It's more fudgy and less like a cake. Actually that's an understatement, it is incredibly fudgy - yum! You can find the original recipe
here
Ingredients
For the caramel
75g white caster sugar
50ml double cream
10g unsalted butter
Sprinkle of sea salt
For the brownie
100g unsalted butter
150g caster sugar
100g light brown sugar
75g golden syrup
275g quality 70% dark chocolate
4 eggs
70g plain flour
Method
Tip the sugar into a pan and place over
medium-high heat. Wait until the edges start to liquify then gently
start to move the sugar around onto the wet spots to try and get it to
melt evenly - don't stir it. Don't worry if it starts to clump a little,
it will melt down later. Keep gently moving the unmelted sugar into the
liquid bits until you just have a liquid. Keep cooking until it reaches
a deep golden-bronze, almost the colour of a penny. Immediately take
off the heat and whisk in about 1/3 of the cream to stop the caramel
cooking. Keep pouring and whisking until all the cream is incorporated.
Add the butter in chunks and the salt and stir until smooth. Pour into a
bowl to cool - at the moment it will pour easily off the spoon in thin
ribbons.
Preheat the oven to 160C/325F. Line a 20x20cm tin with paper. Get another saucepan and add the butter, caster sugar,
brown sugar and syrup. Heat until everything is melted together then
beat until smooth. Take off the heat then add all the chocolate. Stir
until melted and uniform. Lightly whisk the eggs in a small bowl then
incorporate them into the mix. Finally add the flour and beat throughly
until very smooth. Pour into the prepared tin.
By now your caramel should have thickened.
Spoon fairly evenly over the mix then use a knife to lightly swirl it
through.
Bake for 20 minutes then take out and leave to cool. Once cool, put into
the fridge overnight or the freezer until frozen solid. Slice up with a
sharp knife dipped into hot water and cleaned between each cut.
♥♥♥