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Simple Salted Caramel Chocolate Fudge Brownies

June 3, 2013 By Kerry Cooks 3 Comments

IMG_0316

I’ve been wanting to make salted caramel brownies for a while! I am loving trying new variations on the classic brownie – from coconut to peanut butter to cookie dough! In this recipe, similar to my peanut butter pretzel brownies, the salt element introduces a savoury flavour that contrasts with the sweetness and richness of the brownies – meaning you can eat more!

Salted Caramel Chocolate Brownies
2013-06-01 15:37:49
Yields 18
Decadently sweet and salty treats
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
446 calories
62 g
78 g
21 g
4 g
13 g
101 g
28 g
51 g
1 g
7 g
Nutrition Facts
Serving Size
101g
Yields
18
Amount Per Serving
Calories 446
Calories from Fat 187
% Daily Value *
Total Fat 21g
32%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 78mg
26%
Sodium 28mg
1%
Total Carbohydrates 62g
21%
Dietary Fiber 2g
7%
Sugars 51g
Protein 4g
Vitamin A
10%
Vitamin C
0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 300g soft butter
  2. 300g best quality dark chocolate
  3. 4 large eggs
  4. 1 tablespoon vanilla extract
  5. 400g caster sugar - I used some dark muscavado, some light muscavado and some caster
  6. 200g plain flour
  7. pinch salt
  8. 397g dulce de leche/caramel
For the brownies
  1. Melt your butter and chocolate together in a large saucepan over a low heat. Once almost melted, stir in your sugar and then remove from the heat to finish melting and cool slightly.
  2. Once the mixture is lukewarm, add in the vanilla and four eggs, beating well, and sift in the flour and finally - add a good pinch of salt!
  3. Bake at 180C/gas 4/350F for 20-30 minutes, on the middle shelf of your oven.
  4. Keep a close eye on them and take them out of the oven as soon as the edges and top are firmed up - you do NOT want cakey brownies, and can always pop them back in if you cut into them and find they are too gooey.
For the salted caramel
  1. For the salted caramel layer, I simply warmed up the tinned caramel and stirred up some sea salt flakes. Once the brownies were cool, I added the salted caramel layer, plus a good sprinkling of salt!
Notes
  1. I used a 11.5 inch by 6 inch brownie pan, but you can use what you have (excluding tiny or massive!) and you'll just get slightly thinner or thicker brownies!
By Brownie recipe by Nigella Lawson
Adapted from How to be a Domestic Goddess
beta
calories
446
fat
21g
protein
4g
carbs
62g
more
Adapted from How to be a Domestic Goddess
Kerry Cooks https://kerrycooks.com/
I hope you make these soon – they are very tasty indeed!

What do you think of my new recipe cards? You can print them easily, and even see how many calories are in things (not sure if this is a good thing!)

x Kerry

 

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Filed Under: Baking, Bars and Brownies, Chocolate Heaven Tagged With: bake, brownie, Caramel, cook, dessert, food, treat

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Reader Interactions

Comments

  1. Holly says

    June 4, 2013 at 9:22 am

    THese Look FIT!
    I had to come on my laptop to view proper – phone wordpress version didn’t link right – they look amazing!

    Reply
    • Kerry Cooks says

      June 4, 2013 at 9:34 am

      Thanks Holly!

      Reply

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