This recipe is a great twist on the standard brownie recipe. The salted caramel filling adds even more flavour to the brownie and creates a flavour combination of sweet and salty. I saw this recipe originally on Edd Kimbers website (http://www.theboywhobakes.co.uk) but it seems to have been removed so I though I would share it here!
220g Light Brown Sugar
150g Caster Sugar
4 x Eggs
1 tsp Vanilla Extract
180g Plain Flour
3 tbsp Cocoa Powder
150g Granulated Sugar
125ml Double Cream
10g Salted Butter
Pinch of Sea Salt
1. Place the double cream in a pan and heat until the cream starts to simmer. Once the cream starts to simmer remove from the heat and allow the cream to cool. Add a pinch of sea salt into the cream.
2. To make the caramel, place the sugar in a pan and heat. As the sugar heats up, the sugar at the edge of pan will start to turn brown. Using a rubber spatula or a wooden spoon move the caramelising sugar from the edge of the pan into the middle of the pan. Keep heating until all the sugar has melted and the sugar becomes a copper brown colour. Then remove from the caramel from the heat.
3. Slowly pour the double cream into the caramel in stages; this will prevent the caramel from bubbling up too much and over flowing. Keep on mixing until all of the cream is fully combined. Next add the butter and mix until the butter has been mixed in. Leave the salted caramel to cool.
4. To make the brownie mixture, place the chocolate and butter into a heatproof bowl. Place the bowl over a pan of simmer water. Slowly melt the chocolate and butter and mix to form a glossy smooth mixture.
5. Next add the caster sugar, light brown sugar, eggs and vanilla extract to the melted chocolate and butter mixture. Mix all of the ingredients until they are all fully incorporated.
6. Sift the flour and cocoa powder and fold the dry ingredients into the mixture.
7. Pre heat the oven to 180C/Gas Mark 4. Place half of the brownie mixture into a lined 9x 13 (inch) tray and smoothen with an offset spatula.
8. Pour the cooled salted caramel into a squeeze bottle. Using the squeeze bottle, drizzle the salted caramel over the brownie mixture. Make sure the edges of the brownie mixture have no caramel on it (have a look at the picture below), otherwise the caramel will leak out. These bottles are a great piece baking equipment as they can also be used for drizzling icing on cakes, breads, biscuits, etc. You can get cheap one from here:
9. Place the remaining mixture in a piping bag with a 368 tip. Carefully pipe the remaining brownie mixture over the caramel layer. Next with an offset spatula smooth the brownie mixture, making sure not to disturb the camel layer below.
10. Bake the brownies for 25 minutes. To test if the brownies are cooked, when a toothpick/ skewer is placed through the brownies the toothpick/skewer should come out clean. Leave to cool for 2 hours before eating.