29 January 2014

{Indulging} Sea Salt Caramel Brownies

As I am writing this post, the rain has been pouring over London for the last 24 hours and it doesn't look like it is going to stop. I have a strong brew (the coffee kind) to keep me company. Some beautiful daffodils blooming away. And a little trip to South Africa to plan for the first two weeks of March. So life is good.

It is made even better with these brownies. Remember last week when I made caramel from condensed milk? I made two jars and quickly ate one (with some sliced apples for snacking, and smothered on toast and topped with bananas for breakfast - if you were wondering). But I wanted to do something useful with the second jar. Brownies seemed a safe bet. And adding sea salt seemed even better.

My husband didn't like the sea salt. But if I am being honest here, I didn't bake those brownies for him. You see, I truly believe that there comes a time, in a women's life, like a coming of age if you will, when you discover a flavour combination that makes your inside dance the samba. Well chocolate, caramel and sea salt does the trick for me.

Next time I get this flavour craving, I will try adding some expresso powder to the batter. Can't hurt.

These brownies are super dense. Not really the gooey kind. But more like fudge. I think the soft brown sugar did that.

To make them you will need:

250g butter
200g dark chocolate (I used choco that had 70% cocoa solid)
275g soft brown sugar
4 large eggs
200g plain flour
30g cocoa powder
Caramel Sauce (I used a jar of my Easiest Caramel Sauce, but any dulche de leche or Bonne Maman Caramel Spread would do)
Sea Salt (I use Maldon)

Preheat your oven to 180 C / 375 F.

Prepare a rectangular 12" x 9" tin by greasing it, and then lining it with baking paper.

Melt the butter in a small saucepan. Take off the heat and add the chocolate, broken in pieces. Set aside for 5 minutes. Stir and make sure all the chocolate is melted.

Stir the soft brown sugar and stir until all incorporated. Now whisk the eggs into the mixture, one by one, beating well until the mixture appears a little "frothy" in texture.

Now add the flour and cocoa powder and mix until just combined.

Pour the mixture into your prepared tin. Dollop your caramel sauce over the mixture and spread around a little, but not too much otherwise it will just disappear into your brownie. Sprinkle with as much or as little sea salt as you want. I used a good teaspoon.

Bake for 20 to 25 minutes, or until you reach the brownie consistency you like. I like mine to wobble a little when I take them out of the oven as they will firm up considerably once they cool down.

I waited until the brownies were a room temp to cut into, as the caramel would have spilled out everywhere if I wasn't as patient. But that was only because I wanted to take nice pictures. Caramel spillage would definitely be a good thing otherwise…

I'll leave you with that.


  1. Oh my goodness, just the sight of these delicious looking brownies makes my taste-buds do a samba!! I've done this with a layer of caramel and it just soaked in but nice big dollops of caramel is pure genius!!

  2. These look amazing! The consistency is just spot on! x Linda

    1. Thanks Linda! There is nothing like caramel and chocolate.