I’ve found it, the most delicious, fudge like, Indulgent, rich and not a dry crumb in sight brownie. Remember my Christmassy inspired Ooey Gooey Soft and Chewy Mincemeat Brownies well these are a close resemblance to those decadent treats.
This is my new go-to brownie recipe! It’s the best, simply the best, better than all the rest…ok I’ll stop. Seriously this brownie is everything a brownie should consist of. We’ll come back to the details later.
I couldn’t leave these Mar Bar Stuffed Salted Caramel Blondies on their own during Salted Caramel February now could I , I had to somehow include their cousin the famous brownie. You can’t have blondies without brownies. Well I can’t anyway, it’s a close call to which I prefer the most, blondie or brownie? Which is your favourite?
I adapted a recipe from Delicious magazine for their Salted Rolo Brownies swapping a few things around and adding some salted caramel sauce on top of the brownies before going into the oven. I swirled it around amongst the brownie batter and if you bake these to the correct time you’ll be left with sauce dripping of each slice.
Do.Not.Over.Bake!! This is crucial to your brownies being the best of the best! You deserve the best after all and I’m going to tell you how to get it. The texture of these brownies is just perfect. They firm up nicely on the outside without any dry patches or crumblyness with a dense, indulgent interior. To get that all important perfect texture, I’m going to talk you through how to prepare them and what signs to look for when they are ready to come out of the oven.
These are extremely easy and quick to make, you’ll be baking these all the time as they are so simple to do. Get a medium size saucepan and over a low heat melt together the butter and chocolate, stirring to ensure it doesn’t catch in the bottom of the pan. Remove the pan from the heat just before everything has completely melted, as you stir it will continue to melt. Set aside to cool slightly.
Grab a medium bowl and mix together both of the sugars, eggs and vanilla extract until fluffy and pale in colour. Pour in your melted mixture and mix thoroughly together. Next sift in your flour and cocoa powder and add the salt. Fold everything together then add in your chocolate caramels. Mix these through then pour the batter into your cake tin. Now for your divine topping. Drizzle over two tablespoons of your salted caramel sauce and using the tip of a cake tester swirl it all through the brownie batter. Pop into the oven and bake for 25-30 minutes.
Now this is important, keep a very close eye on these. As soon as the top is set and the centre have a slight wobble then get these out of the oven. If you want to slice these well and eat them quickly then put them in the fridge to chill quicker. They are much more easier to slice when cold rather than room temperature.
Brownies should be full of chocolate, a good quality dark chocolate. I tend to use 70% or go for 85% like I did with this batch. They should Not be dry or crumble at all, dry brownies are not acceptable here. The texture should be like fudge. If you’ve never had a brownie that is like what I’m describing then you’re in for a serious treat and you simply must bake these right away.
Now let’s talk about what goes into these brownies. Dark chocolate, use a high quality dark chocolate, don’t stop at just 70% cocoa solids keep going up until you reach 85% cocoa solids. The bitterness of the dark chocolate really gives a good dose of chocolate without being overly sweet. I used Green and Blacks 85% dark chocolate, I always stock up when I see it on offer.
The little nuggets inside the brownies are chocolate caramels. I used Cadbury Caramel Nibbles but if these are not available to you then any chocolate caramel will do. The caramels stay nice and firm inside the brownie providing you with a nice snap of chocolate-y caramel-y goodness when munching upon these. I kept half of then whole and sliced the other half. I yet again stocked up on these too when I saw them on offer, I have another bag waiting to be used, I love them! For the salty-ness I added a little extra Maldon sea salt into the brownie batter as well as the salted caramel. Since brownies are notoriously sweet the addition of salt really balanced out the salty and sweetness that is salted caramel.
Speaking of the salted caramel, just before these go into the oven I drizzled over some of the salted caramel sauce then swirled it into the batter. Instead of delving deep within the batter whilst baking the salted caramel clings to the surface and remains there so when you slice into them it drizzles down the side clinging to your brownies.
I reluctantly sent these of with my partner to work but not before saving a couple….okay 5 of these. I stored them in a tupperware container in the fridge. So good cold! As I love this recipe so much there will more copious amounts of brownie recipes coming your way, I can’t stop myself and I won’t stop myself!
Yields – 24 Brownies
- 200 grams (2 sticks – 1 tablespoon) Unsalted butter cubed
- 200 grams Dark chocolate 85% cocoa solids
- 125 grams (3/4 cup) Light brown muscovado sugar
- 125 grams (1/3 + 1/4 cup) Caster sugar
- 4 Medium eggs, beaten slightly
- 1 teaspoon Pure vanilla extract
- 125 grams (1 cup) Plain flour
- 1 tablespoon Cocoa powder
- 1 teaspoon Maldon sea salt
- 125 grams (4 1/2 ounces) Cadbury Caramel Nibbles
- 2 tablespoons Salted caramel sauce
- Pre-heat the oven to 170C, 150C(fan) 350F and butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
- In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
- In a medium bowl stir together both the sugars, eggs and vanilla extract. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour and cocoa powder and add the salt. Mix together then add the chocolate caramels.
- Pour into your pre-paired tin and smooth the top. Drizzle over 2 tablespoons of salted caramel then swirl in using the tip of a cake tester. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
- Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.
* Recipe adapted from Delicious magazine.
* For easier slicing chill in the fridge for a couple of hours before cutting into them.
* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
* These will last in the fridge for up to 2 weeks stored in cake tin with a tight-fitting lid.
* If you can’t get a hold of dark chocolate with 85% cocoa solids then simply use 70%.
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