Caramel Brownies

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These gooey brownies are a classic with a twist of caramel and nuts!

For the Brownie
280g salted butter
280g dark chocolate, 70 % cocoa
5 large eggs
450g caster sugar
200g plain flour
1 tsp vanilla extract
pinch of salt
1 handful roast pecans, roughly chopped
1 handful roasted hazelnuts, roughly chopped

For the Caramel
100g caster sugar
40g unsalted butter
60ml double cream

– Preheat the oven to 180°C / 160°C with a fan.

– Bring a large pan of water to a boil.

– In a large bowl, add the butter and chocolate. Place the bowl on top of the pan of boiling water.

– Reduce the heat to low. Melt the chocolate and butter for 8-10 minutes. Stir regularly until you have a smooth mixture.

– Take the bowl off the pan and leave it to cool for 5 minutes.

– Meanwhile, add the eggs and sugar to an electric mixer and whisk for 5 minutes until pale and fluffy.

– Add the vanilla extract and a pinch of salt. Then, slowly add the chocolate and butter mixture, and continue to whisk.

– Sift the flour into the cake mixture and gently fold it in with a spoon until it is smooth.

– Grease and line a large baking tin. Spread the brownie mixture evenly across the tin.

– Place the tray in the oven for 25 – 30 minutes.

– Meanwhile, prepare the caramel by adding the sugar to a small pan. Cook on low hear for 5 minutes until melted. Add the butter, and cook on low heat for 2 minutes. Add the double cream and stir through.

– Once the brownies are cooked, remove from the oven and drizzle the caramel sauce all over. Then sprinkle the pecans and hazelnuts.

– Let the brownie cool completely.

Time to enjoy!