Just the mention of salted caramel seems to make every sweet-toothed foodie weak at the knees. Salted caramel, or as Nigella Lawson calls it ‘the class A drug of the confectionery world’, seems to be all the trend. Once Starbucks introduced their salted caramel mocha and Ben & Jerry’s their salted caramel core, we knew this trend was here to stay and, personally, I couldn’t be happier.
Sandwiched between a gooey chocolate brownie, salted caramel has never tasted so good
My recent blog post warned against the shocking effects of sugar and criticised our nationwide worship of it through watching the likes of Great British Bake Off. However, every Wednesday night I too am guilty of joining the masses by sitting down and enjoying the truly British feel-good nature of Great British Bake Off. If, like me, you’re eagerly anticipating the final this week and looking for the perfect baked goods to devour as you watch, I may just have the recipe for you.
Ingredients: (makes 20 brownies)
For the caramel:
- ½ cup caster sugar
- 4 tbsp. unsalted butter
- 2 pinches sea salt
- 4 tbsp. Oatly dairy-free cream (or double cream if not lactose-free)
For the brownies:
- 150g gluten-free flour
- 250g dark chocolate (I used Lindt 70% cocoa)
- 225g caster sugar
- 3 eggs
- 200g unsalted butter
Start by preparing the caramel. Heat the sugar in a pan over medium heat for approximately 5 minutes or until the sugar turns golden brown. Remove the pan from the heat and stir in the remaining ingredients. Place the pan back on the heat on a low-medium heat for a couple of minutes while the liquid darkens.
Pour the caramel mixture into a bowl, seal with cling film or foil and place in the fridge for 25-30 minutes allowing the caramel to thicken.
While you’re waiting, you can get going on the brownies. Preheat the oven to 180°C.
Line a baking tray with greaseproof paper or grease it with butter. Break the chocolate into smaller squares and place in a heatproof bowl in a pan of boiling water over a medium heat. Leave for 3-4 minutes or until the chocolate has started to melt, stirring it around as you wait. Add the butter and wait for both to completely melt. Remove the bowl from the heat and whisk in the sugar and then eggs, salt and flour making sure the ingredients are fully mixed together.
Once your salted caramel is fully cooled, pour half the brownie mixture into the baking tray followed by about ¾ of the salted caramel, spreading it evenly around the tray. Add the remaining brownie mixture on top and finally drizzle with the leftover salted caramel.
Bake in the oven for 20-22 minutes or until a toothpick or knife comes out almost clean when gently stuck in the middle of the brownie. You don’t want it to be completely clean or you won’t get all the gooeyness of a perfect brownie!
Leave the brownie to cool completely before slicing and devouring.
Warning: these deliciously indulgent brownies won’t be around for long!
Enjoy and bring on the Bake Off final!