A creative lifestyle blog.

Friday 2 January 2015


You know the drill by now, it is January and everyone is on the "new year, new me" hype. Chances are you are looking to make some changes in your life whether that be to give more or to work harder and you're probably hating the fact that I have put a photo of some seriously delicious salted caramel brownies right before you. 

Amongst all the new years resolutions and goals it is important to remember to take time to do a little of what makes you happy in what is the most depressing month of the year. So stick to your fitness plans and go for that run tomorrow morning but don't forget to reward yourself just a little when you get home. For that, I give you salted caramel brownies. Tray bakes are great for cutting into bitesize portions and if you're feeling generous or worried about having an entire cake in the house at this time of year just pass on a few slices to friends, family or colleagues. 

For the caramel - 200g granulated sugar, 50ml water, 200ml double cream, 1 TSP sea salt.
 For the brownies - 250g 70% cocoa dark chocolate, 250g unsalted butter, 4 large eggs, 300g granulated sugar, 150g plain flour and sea salt for sprinkling. 

Start by making the caramel. To do this you need to heat the sugar and water in a small saucepan over a medium heat for 2 - 3 minutes. The sugar will melt and small bubbles will start appearing. Don't be tempted to stir as this can encourage the caramel to crystallise. Just swill the saucepan around using the handle. Once the sugar has started boiling it will become light brown in colour, this should take about 5 minutes. Continue boiling until it has become a medium brown. Once you have reached this stage you need to remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and you will presume something has gone wrong but be patient and return to the heat for a further 2 - 3 minutes. Stir through the sea salt, transfer to a glass jar or bowl and let it cool at room temperature.

For the brownies you need to start by preheating the oven to 200C/gas 6. Now you need to break up the chocolate into small pieces before melting in a heat proof bowl over a pan of simmering water along with the butter. Stir occasionally until smooth and then set aside. Using a stand mixer or electric whisk beat the eggs and sugar in bowl for 5 minutes until thick and foamy. Whisk in the cooled chocolate mixture, then sieve and fold in the flour.

Line a 23cm square tin with baking paper and put in half of the brownie mixture, spreading it into an even layer at the bottom of the tin. Next you need to add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly. Put the remaining brownie mixture on top, again spreading evenly. Finish off with the last of the caramel, using the spoon to smooth it on top. Sprinkle with sea salt and bake for 30 - 35 minutes. Remove from the oven and cool over night before cutting the brownie into squares to serve. 


1 comment

  1. These are my guilty pleasure! I'm definitely saving this recipe so I can whip up a batch soon!! Thanks for sharing :)

    xx angela | the sunday chapter


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