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Salted Caramel Brownies

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

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.


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


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.

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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