Sunday, 12 May 2013

Sunday Sweets #29 Salted Caramel Brownies

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


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

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.



  1. Oh gawd. You are my baking nemesis! I looooove salted caramel and am compelled to make every recipe you post with it in! Guess what I'll be hitting the supermarket for tomorrow!

  2. Agreed! I love salted caramel, I have a salted caramel cupcake recipe lurking somewhere that I want to try out- these look yum!Rx

  3. Look delicious! I'm still yet to have tried salted caramel =(

  4. Oh wow, these look absolutely amazing! I still need to get a lot of kitchen-ware but once I'm fully set up I am so trying this! Xo

  5. Oh god I need these on my belly! Sarah you kill me every time!

  6. oh ma gaaaaad, these look incredible. my mouth is alread watering and it's not even 10am! hahaha.
    bet you cant wait to get baking in your new kitchen ;) xx

    The Little's.

  7. I lovvvvvve salted caramel! These sound amazing. x

  8. Your Sunday Sweet posts make me so happy, these look and sound amazing! xx

    Lucy Loves To Blog


I love comments, thank you xx

Related Posts Plugin for WordPress, Blogger...