Salted Caramel Chocolate Fudge Brownies Recipes

SALTED CARAMEL BROWNIES

Steps:

• Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
• Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it's just bubbling, then take the pan off the heat and set aside.
• Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don't stir, just gently swirl the pan to help dissolve the sugar.
• Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
• Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
• Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
• Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
• Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
• Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
• Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it's melted, then remove from the heat and stir in the sugar.
• Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
• Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
• Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
• Leave to cool for 1 hour, cut into squares and serve.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
• Cut into 5 rows by 5 rows. Store covered in refrigerator.