Gooey, fudgy, dense and moist! That's how a brownie should be. Lovely and chocolaty. These Salted Caramel Brownies are just that!
Brownies are one the simplest bakes and yet can go terribly wrong if ingredients are correctly measure and if uncooked/overcooked, the correct tin and the right oven temperature! I am actually not the biggest fan of brownies as i find they can be too rich for my taste buds. Most brownies contain a lot of sugar are i often find that they can become a little sickly after a few bites.
However, the beauty of being a food blogger is that i can create my own recipes and create food that is to my liking! So that's why created these brownies that are perfectly sweet yet bitter and have just the right amount of salted caramel flavour.
Perfectly balanced and glorious!
Recipe
Moist, dense and gooey salted caramel brownie with a soft center and crackly top !
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes
Servings: 16
Author: Zainab
Ingredients:
85g plain flour
40g cocoa powder
3 large eggs
275g caster sugar
185g unsalted butter
185g dark chocolate
100g milk chocolate chips/chunks
2 teaspoons salted caramel extract
Method:
1. Preheat the oven to 180˚C/355˚F.
2. Line a 8 inch square baking tin with parchment paper and spray with cooking spray. Set aside.
3. In a medium bowl, add in the butter and dark chocolate. Microwave for 30 second intervals (mixing as you go) until full melted together. Set aside to cool.
4. Whilst the butter and chocolate mixture are cooling, add the eggs, sugar and salted caramel extract into the bowl of a stand mixture with the whisk attachment added.
Note: Alternatively you can use a large mixing bowl and a hand whisk for this step.
5. Beat on a medium- high speed for about 4-8 minutes depending on the power of your mixer. The mixture needs to turn a pale colour and resemble the thickness of a thick milkshake. When lifting the whisk out of the mixture, it needs to leave a trail of ribbon.
6. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a flat rubber spatula. Fold in the mixture together carefully. I usually mix it about eight times, starting for the outer edge and cutting into the middle. Try to not let too much air out. Start from the sides and mix and then the middle a few times.
7. Next, sieve the flour and cocoa powder into the bowl and add in the milk chocolate. Repeat the same mixing method with the flat spatula.
8. Pour the mixture carefully into the prepared baking tin and bake for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
9. Once removed from the oven, allow the mixture to cool fully in the tin before cutting.
10. Cut into 16 pieces and enjoy!
Notes
You can store the brownies in a airtight container for up to 7 days at room temperature.
You can also freeze the brownies once they have cooled or after a day or two. Place the brownies in a zip lock bag and freeze for up to 3 months. To revive the frozen brownie/brownies, take out of the freezer and microwave for 10-20 seconds.
You can jazz up the brownies by substituting the milk chocolate with fruits like brownies and blueberries, or nuts and dried fruits!
I like to use this salted caramel extract.
I like to use this tray bake tin.
Calories per serving: 300
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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