I’m not the biggest fan of brownies; I find them quite sickly and especially hate the ones with added nuts. However, any brownie with a bit of salt in it is so much more appealing to me; added bonus if they’re in bite form! I found this recipe on Jamie Oliver’s website again although I altered the recipe slightly to suit my tastes which I’ll show you.
Ingredients Needed for Brownies;
- 225g unsalted butter at room temperature
- 250g dark chocolate (I use Bournville)
- 225g caster sugar (the recipe calls for golden but I don’t see the difference in using plain caster instead)
- 4 eggs
- 150g plain flour
Ingredients Needed for Caramel;
- 1 vanilla pod (recipe calls for 1/4 but I love vanilla)
- 40ml double cream
- 15g butter
- Pinch of flaked sea salt
- 60g caster sugar
- 40g golden syrup
- Starting with making the caramel, split the vanilla pod and empty the insides into a saucepan.
- Combine with the cream, the salt and half of the butter. Stir on a low heat for 2-3 minutes until combined, then remove from the heat.
- Place the caster sugar and golden syrup in another saucepan and swirl over a low heat until the sugar dissolves. The mixture should turn a lovely caramel colour.
- Remove from the heat, then add the cream mixture and stir in the remaining butter over a low heat.
- Remove from the heat again and pour onto a baking tray lined with damp parchment paper.
- Place in the fridge to set on top of a tea towel for 30 minutes to set into a thick caramel.
- After 15 minutes you can start on the brownies!
- Pre-heat the oven to 180C and line a square baking tin with parchment paper.
- Melt the butter in a saucepan and then add the chocolate in stages, stirring until it’s all incorporated. Don’t worry if the butter clarifies, the white excess will soon disappear with constant stirring.
- Remove from the heat and stir in the sugar until the mixture thickens and gets grainier.
- Once it has cooled a little, whisk in the eggs one at a time, then fold in the flour until everything is fully incorporated. Pour into the baking tin.
- Take the caramel from the fridge and place spoonfuls around the brownie batter, pressing with a spoon to make sure it penetrates the batter’s surface. Use around 1/3 of the caramel to drizzle over the top, but beware that it will sink when the brownies are cooking. I recommend taking the brownies out halfway through to add caramel to the top and try to get it to stay on the surface as much as possible.
- Bake for around 30 minutes in the centre of the oven, until a cake tester comes out clear. It will be hard to tell if they are fully cooked as the brownies remain slightly gooey, especially with all of the runny caramel, so use your eye to make a judgement on them.
- Leave to cool for around an hour (you can use the fridge if you’re impatient to try them) before cutting into squares and serving.
These brownies aren’t a quick recipe at all and making caramel by hand is very messy and fiddly, but the results are definitely worth it!! Enjoy warmed with some homemade ice cream for the ultimate indulgent dessert!
Lots of Love,