Happy Friday! Tonight we thought we'd try something different and let you in on a (not) well kept secret recipe. Anyone fancy salted caramel brownies for tonight's sugar fix? This is our first post in our #bakewithlaura blog series, and what better way to start than with Laura's own family favourite brownie recipe. So quick, grab your pinny and follow along with us as we take you step by step through this easy to follow recipe. Ready...set...bake!!
Laura's mouthwatering recipe is included in the Sheffield Cook Book, Second Helpings, which really is a FAAAAAB book filled with the most delicious recipes from the greatest Yorkshire businesses, wooppee! We have copies available in our Yorkshire Wildlife Park store if any of you are local to Doncaster and fancy grabbing yourself a copy!
Right...let's get cracking! We have split the recipe into two distinct parts for you guys: one for the salted caramel sauce and one for the brownie mixture. So...for the caramel sauce you will need the following ingredients:
- 200g granulated sugar
- 100g butter
- 120ml double cream
- 1tsp Maldon salt
And for the brownie mixture you'll have to get your hands on...
- 185g dark chocolate
- 185g butter
- 3 eggs
- 275g caster sugar
- 85g plain four
- 40g cocoa powder
Pssssst...If you are after some really delicious dark chocolate, why not try our own Belgian chocolate buttons?
Right guys...you ready? Lets start with the salted caramel sauce. Place the sugar in a deep pan set over a medium heat - not too hot! Make sure you stir constantly until all the sugar is dissolved and a golden brown colour. Don't worry if you're struggling not to burn it, we had to make the caramel three times for this demonstration...ooooops!
Remove your caramel from the heat and add the butter...cube it up first!...be careful here as the mixture will be a tad aggressive and bubble when you add the butter. Stir the butter in for about a minute and then drizzle in the cream, take your time whilst stirring it in. Then simply add the salt and set aside for later.
Next up, preheat your oven to 180 degrees celsius, and grease and line a baking tin. Ideally, the baking tin should be no bigger than 35 x 24cm to make sure that they are nice and fat! Place the chocolate and butter in a large glass bowl. Melt the butter and chocolate together over a pan of simmering water. Once it's looking like a gift from the Gods themselves, set the bowl aside for a second.
In another bowl, using a mixer or a good old fashioned hand-held whisk, whisk the eggs and sugar until the mixture is mousse-like.
Add the butter and chocolate, and mix until it's allcombined together. Sift the flour and cocoa powder into the mixture and fold in with a large spoon.
Add your mixture to the lined baking tray and even it out so its looking nice and flat.
Grab your salted caramel sauce from earlier, and add spoonfuls of the sauce to the brownie mixture. You can drizzle it all over the top, and if you're feeling daring, feather the sauce into the brownie mixture using a fork. Then, simply pop into the oven and bake for 20 minutes.
20 minutes up? How's it looking? You'll have to wait just a bit longer before you can try them I'm afraid! Leave the brownies to cool for about 30 minutes in the tin before cutting them up however you please! For an extra bite, you can add just a light sprinkle of the Maldon salt to your brownies!
And that's it!! You have just made yourself some DEEEE-LICIOUS salted caramel brownies. They taste pretty good right? They taste even better with a dollop of clotted cream! (Trust us on this one!) We'd love to see how they've turned out. Use the hashtag #bakewithlaura on any social media platform and we'll be able to see your brownies! We'll be posting a lot more recipes in the coming weeks, so keep your eyes peeled!
Have a fabulous weekend guys!