Serves: Makes 16-20 squares
Best served the day after baking-if you can wait that long.
Ingredients
- 200g plain chocolate 70% cocoa solids, broken up
- 225g unsalted butter
- 4 medium eggs
- 150g caster sugar
- 150g light muscovado sugar
- 1 teaspoon vanilla extract
- 110g plain flour, sifted
- 30g cocoa powder, sifted
- ½ teaspoon baking powder
- ½ teaspoon Maldon sea salt
- 1 tin Carnation caramel
Method
- Place the chocolate and butter in a microwaveable bowl and microwave on high for 1 minute. Remove and swirl the contents around the bowl to roughly blend together. If there are a few visible bits of chocolate microwave on high for about 30 more seconds. Remove and gently stir together. Set aside to cool a little. Lightly grease a 20x30cm baking tin and line with non-stick baking parchment. Heat the oven to 180˚c, fan oven 160˚c, mark 4.
- Lightly beat the eggs with the caster and muscovado sugars and stir in the vanilla extract. Stir in the cooled chocolate mixture. In a separate bowl mix together the flour, cocoa powder and baking powder and about a third of the salt. Carefully fold this into the chocolate. Pour about half the batter into the prepared tin. Dollop over about half the caramel and carefully swirl to spread out the caramel. Sprinkle over the remaining salt. Pour over the remaining batter and spoon over the remaining caramel. Bake in the oven for about 35 minutes or until the centre feels just firm to the touch.
- Fill the sink with about 2cm of cold water and leave the baking tin to cool in the water, making sure of course that the water doesn’t come up over the sides of the tin. After about 30 minutes remove the baking tin from the sink and leave to cool and firm up for 2-3 hours on a wire rack. Lift the brownies out of the tin and cut into small squares.
