Sarah's Caramel Brownies
By Sarah Butler
15 people
0 minutes
20 minutes
Ingredients
- 200 g Butter
- 379 g Can of Caramel
- 50 g Cocoa Powder
- 100 g Dark Chocolate
- 4 - Eggs
- 200 g Light Brown Sugar
- 100 g Milk Chocolate
- 1 tsp Salt
- 130 g SuperValu Plain Flour
Method
- Preheat oven to 160°C.
- Grease and line a 23cm tin with baking paper.
- Melt the butter and the two types of chocolate in a glass bowl over a simmering pan of water or in a microwave in 1-minute bursts, set aside to cool.
- Pour 175g of the caramel into a bowl with the salt and mix, set aside.
- Place the remaining caramel in a large bowl with the sugar and 4 eggs and beat with a mixer. Pour it into the melted chocolate and combine the ingredients.
- In a separate bowl, sift the flour and cocoa powder together.
- Pour the flour into the melted chocolate mixture and combine until smooth. Pour half of the chocolate mix into the prepared tin.
- Drizzle half of the caramel mixture over this with a spoon and pour the remaining chocolate mixture on top, followed by the remaining caramel mixture.
- Use a skewer to swirl the caramel through the brownie mixture.
- For a gooey brownie, bake for 19-20 minutes, it will jiggle when you shake the tin.
- For a more cake finish, bake for an additional 3-4 minutes.
- Allow to cool completely before cutting for perfect squares and garnish with caramel and salt.
