Salted Caramel Brownies

These rich, indulgent Salted Caramel Brownies will knock your socks off with how good they are. Decadent and fudgy brownies are layered with salted caramel sauce and an extra sprinkle of flakey sea salt. Now more than ever is the time to treat yourselves.

This is my 6th recipe for my Small Batch Series. And as much as I’ve been creating these recipes for households with one, two or three members in them to be consumed at home … let’s take the opportunity to think about gifting them.

I live 2 doors down from Maggie. She’s 80 years old and lives by herself. I check up on her once in a while to see if there’s anything we can do to help her. She’s fiercely independent but on normal occasions (not during a global pandemic), she loves to stand in her front garden and have a good chat as you pass by. I’ve been thinking a lot about her recently and thought that there is no nicer way to show a friend, family member, neighbour that you care than by baking them a sweet treat.

These brownies are perfect for that ‘bake it forward’ idea. She can eat a couple of slices over the span of a handful of days or she can freeze them for a later date. Perfect! Community is more important now than ever before, so join me and bake some brownies as a gift.

The Ingredients for your Salted Caramel Brownies

In my opinion, using quality ingredients in baking is key to the overall taste of your baked goods. The better the produce, the tastier the outcome.

And that’s why I adore using Waitrose & Partners products. They bring the quality into everything that they produce.

Their unsalted butter, Belgian Dark Chocolate 54% and Salted Caramel Sauce are undoubtedly the stars of the show here. Luscious, rich, cream, they all in their own right add so much flavour to these Salted Caramel Brownies.

STEP-BY-STEP MAKING OF THESE BROWNIES

1. We need to melt the butter, chocolate and sugar together. We do this by using a bain marie. Place a bowl that can sit snuggly over a saucepan of boiling water. Make sure the bottom of the bowl doesn’t come into contact with the boiling water though. Then add the ingredients and stir until the chocolate and sugar are fully melted. Then set to one side.
2. In a separate bowl whisk the dry ingredients together. That’s the flour, cocoa powder and salt, and then set to one side.
3. Time to beat the eggs. In the bowl of your stand mixer, beat the eggs until pale and fluffy. Doing this helps create that shiny, crackly top on the brownies. Then pour in the chocolate mixture and vanilla extract into the beaten eggs and mix until combined.
4. Next add the dry ingredients and mix until just combined.
5. Last step is to fold in the dark chocolate chips and cherries. I choose to fold them in gently as I want the tinned cherries to retain their shape in the batter.
6. Finally pour the batter into your brownie pan and smooth before sprinkling some extra choc chips over the top.
7. Bake between 20-25 minutes. These are the gooey fudge type brownies and we definitely don’t want to over bake these. I would set your timer for 20 minutes and do the toothpick test. If you stick it in and there’s wet batter on the toothpick then the brownies need a bit more time. 
8. When baked you can by all means eat the brownies straight out of the tin. But I prefer to allow them to cool for 20 minutes before lifting them out of the tin and then cutting into squares. They’ll still be warm and gooey, so if you’d prefer more structure to them when cutting then allow them to cool completely.

For more small batch recipes check out the following:

Banana Chocolate Chunk Muffins

Gluten Free Orange and Almond Cake

Traditional Plain English Scones

This post is sponsored by Waitrose. All views and opinions are my own. Thank you for supporting the brands that make Emma Duckworth Bakes possible.

Salted Caramel Brownies

• Author: Emma
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 6
• Category: Brownies & Bars
• Method: Baking
• Cuisine: British/Americain

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Description

A rich and indulgent recipe for Salted Caramel Brownies. These delicious brownies are filled but also topped with lashings of caramel sauce. Best served warm with a scoop of vanilla bean ice-cream.

THIS SMALL BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12. See notes below.

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Ingredients

For the Chocolate Cherry Brownies

100g Waitrose Belgian Dark Chocolate 54%, chopped

100g Waitrose unsalted butter

100g caster sugar

70g plain flour

25g cocoa powder

1/2 tsp salt

1 egg, room temperature

1 teaspoon vanilla extract

Waitrose Salted Caramel Sauce

To serve:

½ teaspoon flaked sea salt

Waitrose Salted Caramel Sauce

Vanilla bean ice-cream

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Instructions

1. Turn the oven on to 180C and grease and line a 2lb 21x13cm loaf pan with parchment paper (this will make it easier for you to remove the brownies once cooled)
2. Using a bain-marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the Waitrose unsalted butter, chopped Waitrose Belgian Dark Chocolate and caster sugar into the bowl and stir until melted.
3. Whisk together the dry ingredients: flour, cocoa powder and salt then set aside.
4. In a medium bowl, with an electric beater or stand mixer, beat the egg until pale and fluffy. Add the melted chocolate mixture and vanilla extract and beat until combined.
5. Then add the dry ingredients and mix until just combined. 
6. Pour half the batter into the prepared loaf pan and smooth flat. Spoon Waitrose & Partners Salted Caramel Sauce over the brownie batter, then pour the remaining batter over the top of the caramel and smooth with the back of a spoon. Allow to stand for ten minutes.
7. Place in the oven and bake for 25 minutes. The edges should be firm but the centre should have a slight jiggle when shaken gently. Remove from the oven and place the tray on a wire rack and leave to cool for 20 minutes. Use the baking paper to gently lift the brownie out of the tin.
8. To serve. Drizzle with more Waitrose Salted caramel Sauce and the sea salt and then slice. Add a generous scoop of vanilla bean ice-cream for an indulgent extra.

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Notes

1. To double this recipe. Double all the ingredients and bake according to the instructions. Grease and line a square 9×9 inch brownie pan to bake the brownies in.
2. For neat slices/squares: Refrigerate the brownies for one hour or more. Then cut into slices – the brownies will have much neater edges.
3. To Freeze: Cut brownies into squares or slices. Wrap individual pieces in parchment paper and store in an airtight container. Freeze for up to 3 months. To de-frost, thaw overnight in the fridge. Microwave for a couple of seconds to get that gooey interior.

Keywords: Brownies, Chocolate, dessert, caramel

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