Salted Caramel Brownies
salted caramel brownie
bake 2 brownies for dessert, topped with seeds for crunch
Equipment
- 1 Square Baking tin
- 1 Medium Saucepan
- 2 Large mixing bowl
- 1 Spatula
- 1 Wooden spoon
Ingredients
- 30 g 70% couverture chocolate chopped
- 35 g unsalted butter
- 75 g caster sugar
- 1 tbsp espresso powder
- 32 g self-raising flour sifted
- 1 egg beaten
- 3 tbsp salted caramel
- Pinch of salt
- 25 g toasted sunflower & pumpkin seeds
- 1 tsp icing sugar for dusting
Instructions
- prep: Preheat oven to 170C (150C fan).
- Line a small loaf pan (approx. 20 x 10 cm) with parchment.
- Melt base: In a heatproof bowl, gently melt the chocolate and butter over a bain marie (or in short microwave bursts). Stir until smooth, then let cool slightly.
- Add sugar & espresso: Stir in the caster sugar and espresso powder until dissolved.
- Add egg: Whisk in the beaten egg until glossy.Add dry ingredients:
- Fold in the self-raising flour, salt, and seeds until just combined.
- Caramel swirl: Pour half the batter into the loaf pan, drizzle over half the salted caramel, then add the remaining batter and swirl the rest of the caramel through the top.
- Bake: Bake for 25 minutes, until set at the edges but slightly soft in the centre.
- Finish: Cool in the tin, dust with icing sugar, slice into 2 generous squares, and serve with extra caramel sauce if desired.
Notes
you can omit the espresso powder and add in a teaspoon of vanilla for the children
Nutrition
Calories: 506kcalCarbohydrates: 70gProtein: 9gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 119mgSodium: 138mgPotassium: 261mgFiber: 1gSugar: 56gVitamin A: 585IUVitamin C: 0.4mgCalcium: 43mgIron: 2mg
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