Bread and Better

Bread and Better

Wednesday, 10 February 2016

Salted Caramel Brownie

I needed to bribe someone at work the other day, and this treat was the only thing that was going to do the trick! Salty and sweet, this bake works as a decadent dessert or just as pick-me-up on a bad day. Enjoyed best when you are not worrying about how many calories are in it.

For the brownie:
One batch of chocolate brownie, without the ganache topping (click here for recipe), baked in a high sided rectangle tin

For the caramel:
1 tin condensed milk
100g salted butter
1 teaspoon sea salt
4 tablespoons golden syrup

For the topping:
200g milk chocolate
100g dark chocolate

Bake the brownie as per the recipe instructions, leave to cool slightly.
Make sure the oven is set to 160 degrees c.
In a heavy bottomed pan melt together the butter, condensed milk, salt and golden syrup.
When the ingredients have melted together, lower the heat and cook until the caramel starts to thicken (should take about 10 minutes), stirring regularly.
When the caramel has noticeably thickened, and is a couple of shades darker, pour it ontop of the brownie and place in the oven.
Bake the caramel brownie for around 15 minutes, or until the caramel is dark and has started to bubble on top.
Remove from the oven and leave to cool in the tin.
When the caramel brownie is cooled, melt the chocolate and pour it on top of the brownie.
Place the brownie into the fridge for an hour, or until the chocolate has set.
When the chocolate is set, slice and enjoy!

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