June 14, 2012 · 19 comments

Salted Caramel Brownies

in Cakes & Cookies,Vegetarian

A few of the Care Staff leave the Nursing Home where I work on Saturday, and it seemed only right that I bake something nice to have with our morning cuppa on the day.  Truth be told, there’ll be quite a feast on the go.  I’ve got savoury and sweet treats ready and prepared and, as always, I seem to have over-catered. Better a feast than a famine.

Originally I was planning to bake a big, impressive looking cake and then I caught on to my stupidity.  The transportation alone would be enough to wreck my head. Then, it wouldn’t even be practical for us all to be eating slices of cake; sure the running of the Home won’t just stop, we need to be able to grab a bite and run. Although not literally, I hope.

What could be better than brownie bites? Salted caramel brownie bites to be prescise.

Salted caramel has continued to be extremely trendy.  Unlike many food trends, this one is really proving itself over the test of time.  And, I love it.

Adding a bit of salt to something outrageously sweet makes it incredibly addictive. Nigella Lawson once claimed her favourite indulgence was a chocolate bar in one hand and a packet of crisps in the other.

In this bake I’ve used salted butter in the brownie and added a little sea salt to the caramel, which is literally just swirled through the brownie mix prior to baking. The brackish hit is subtle but alluring.

And let me tell you, these are gorgeous. Moist, chocolatey goodness with just the right amount of gooeyness-to-cakeyness ratio with a sweet/salty tang. I defy anyone not to go for a second piece. Even those who consider brownies not to be their ‘thing’ will swoon over these.

I adapted a fabulous recipe for the Ultimate Brownies from Marian Keyes latest book Saved by Cake. More on Marian’s book in a forthcoming post as I will be reviewing it.

Marian recommends the centre piece of the brownies be given to someone special (i.e. the cook) as it is the very best bit. Me? I’d rather save one of the chewy corner pieces as the cooks treat. Which bit do you all prefer?

And, on that note I’m off to eat my cooks treat alongside a nice cup of tea.

Salted Caramel Brownies
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  1. 150 grams caster sugar
  2. 100 ml double cream
  3. 20 grams unsalted butter
  4. pinch seasalt
  5. 225 grams dark chocolate broken into pieces min 70% cocoa solids
  6. 225 grams salted butter
  7. 2 eggs
  8. 2 egg yolks
  9. 200 grams light brown sugar
  10. 170 grams plain flour
  11. 1/2 teaspoon baking powder
  1. First make the caramel. Tip the sugar into a big heavy-bottomed pan in an even layer. Place over medium-high heat. Wait until the edges start to liquify then start to move the sugar around onto the wet spots to try and get it to melt evenly. Don't worry if it starts to clump a little, it will melt down later. Keep everything gently moving until you have a liquid. Keep cooking until it reaches a deep bronze, the colour of a penny. Take off the heat and carefully whisk in about 1/4 of the cream. Keep pouring and whisking until all the cream is incorporated. Add the butter in chunks and the salt and stir until smooth. Set aside.
  2. Preheat the oven to 160c or the equivalent.
  3. Gently melt the chocolate and the butter together in a heatproof bowl over a pan of hot water.
  4. Meanwhile beat the eggs, yolks and sugar together until pale and fluffy.
  5. Pour in the melted chocolate and butter and mix together, but don’t over beat.
  6. Sieve in the flour, baking powder and salt, and fold through.
  7. Pour into a lined square 20cm baking tin and pour over the salted caramel, swirl gently with a knife to mix.
  8. Bake for 25 minutes. Trust me here, it won't look cooked but it will firm up on cooling.
  9. Put the tin on a wire rack to cool for at least 3 hours. If you cut it too soon, the brownie will leak all over the place. When the time is up, turn out of the tin and cut into equal-sized squares.
Adapted from Marian Keyes - Saved by Cake
Adapted from Marian Keyes - Saved by Cake
Culinary Travels http://culinarytravels.co.uk/
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{ 18 comments… read them below or add one }

Lynne June 14, 2012 at 17:26

Interesting that you like the corner pieces, so do I. In fact, I generally like my brownies slightly less gooey and a bit more cakey than is currently fashionable.

My favourite recipe is an old 1970s Supercook one, that is deliciously soft yet cakey. I should update it with caramel maybe…
Lynne´s last blog post ..Eton Mess… in time for Wimbledon!


George@CulinaryTravels June 18, 2012 at 11:55

Hey Lynne :) Do try adding some caramel, it really is delightful.


brighteyedbaker June 21, 2012 at 03:05

I’ve been on a caramel kick recently, and these brownies look absolutely amazing. I can’t imagine brownies getting much better. And I would take the middle piece, for sure! A big middle piece!
brighteyedbaker´s last blog post ..Confession #70: Summer Makes Me Smile… Apricot Bars


George@CulinaryTravels June 21, 2012 at 13:55

Ah well, the middle piece was much better than I was expecting. All that salty caramel goodness. Mmmm.
George@CulinaryTravels´s last blog post ..Sunblush Tomatoes


Lucy June 22, 2012 at 18:42

These look incredible! If I hadn’t already made a chocolate cake today I would totally make these – but I’m definitely saving the recipe and making them ASAP.


George@CulinaryTravels June 22, 2012 at 20:23

Thank you Lucy. I hope you’ll enjoy baking these.


@GourmetOrigins June 23, 2012 at 13:25

Salted Caramel Brownies via @culinarytravels http://t.co/Ni7njApo #food


nicola June 23, 2012 at 15:02

Oh my. These look sensational! I love salted caramel so I must give these a try :-)
nicola´s last blog post ..Foodie Fun At The Good Food Show


George@CulinaryTravels June 28, 2012 at 17:11

Do let me know if you try them Nicola. I’m sure you’ll enjoy them.


Sarah Jay via Facebook June 28, 2012 at 16:45

:-) Have just put mine in oven . :-( did not have enough dark chocolate so used half of milk chocolate hope it turns out ok .followed your instruction to make caramel too . my fingers are crossed . will let you know what they taste like later tonight .


George@CulinaryTravels June 28, 2012 at 17:12

I’ve just used half dark, half milk chocolate this afternoon. I also spread the caramel over the top instead of swirling it through – they’re still delightful


Culinary Travels of a Kitchen Goddess via Facebook June 28, 2012 at 17:04

I’ve just used half dark, half milk chocolate this afternoon. I also spread the caramel over the top instead of swirling it through – they’re still delightful :)


Sarah Jay via Facebook June 28, 2012 at 17:12

:-) out of oven now 3 hours to wait . so looking forward to trying them . hope my girlfriends like them tomorrow for lunch :-) . thanks Gorge .


George@CulinaryTravels June 29, 2012 at 13:03

Hope you all enjoy them Sarah! Do let me know :)


Sarah Jay via Facebook June 29, 2012 at 12:40

yummy yummmy so rich .( think i under cooked them ) but whooo so tasty will definitely be making them again .thanks so much :-) . friends loved them too


George@CulinaryTravels June 29, 2012 at 13:05

They’re meant to be slightly undercooked Sarah, so you probably did a perfect job. So glad you enjoyed them.


Culinary Travels of a Kitchen Goddess via Facebook June 29, 2012 at 12:48

You can’t really under cook them Sarah. So glad you enjoyed them.


Kelly August 6, 2012 at 06:16

Nice recipe. I love a simple brownie recipe which is easy for the kids :)
I also like the below brownie recipe.

Thanks for sharing,


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