Simple Salted Caramel Chocolate Fudge Brownies

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 23:37:49

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.

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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/

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