About the bake
How can you improve a brownie? Challenge accepted. We've added a layer of salted caramel to what we believe is the ultimate brownie recipe... you can practically taste it just looking at the pictures. We've used Billington's unrefined sugars in this recipe to get that depth of rich flavour we all seek in a good brownie. This recipe really pulls out all the stops when it comes to flavour, go on- you know you want to.
Method
Step 1:
First make the Caramel by melting the butter, molasses sugar and tinned caramel together in a saucepan over a gentle heat. Stir until there are no lumps and then add the salt. Stir well and set aside to cool.
Step 2:
Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line a 20cm square baking tin.
Step 3:
In a bowl over a pan of simmering water gently melt the chocolate and the butter together. Once melted, stir well and set aside and allow to cool a little.
Step 4:
Add the chocolate mixture to the sugar and egg mixture and beat well. Add the flour and mix well until combined.
Step 5:
Pour 2/3 of the brownie mix into the prepared tin. Bake for 15 minutes.
Step 6:
While this is baking put the remaining brownie mix and the cooled caramel into two piping bags.
Step 7:
When 15 minutes is up, carefully remove the tin from the oven and place on a heatproof surface. Quickly pipe the caramel all over the surface of the brownie. Then, do the same with the remaining brownie mix until all the caramel is covered. Put the tin back in the oven and bake for a further 20 minutes.
How to Know When the Brownie is Baked
When the Brownie is cooked it will have a crust but still feel soft underneath.
Step 8:
Remove from the oven and allow to cool completely in the tin, and then leave to firm up in the fridge for a few hours if you can.
Step 9:
The brownie must be completely cold before cutting or the layers will all squash together.
Storage & Consume Within
Keep cool. Best in the Fridge. Eat within 3 Days
Ingredients
For the Caramel
- 400g Tin caramel or dulche de leche
- 50g Billington's Unrefined Molasses Sugar
- 50g Unsalted butter (softened)
- 1.5 tsp Salt flakes
For the Brownie
- 200g Unsalted butter (softened)
- 350g Dark chocolate
- 3 Medium free range eggs
- 250g Billington's Unrefined Dark Muscovado Sugar
- 50g Allinson's Self Raising Flour
Utensils
- Brownie tray 20 x20cm
Nutritional Information
per 100g- 475cal Energy
- 25g Fat
- 15g of which Saturates
- 56g Carbohydrates
- 53g of which Sugars
- 3.1g Protein
- 0.8g Salt
Recipe Reviews
One of my most favourite naughty recipes when I really want to make a delicious treat. Has gone down a storm with the family and colleagues when I’ve been kind enough to bring it in haha. And whenever I share it I’m always asked if I can share the recipe so they can have a go making it too. I love the oozy salted caramel, it really is a level up from your standard brownie recipe. Solidly in my repeat recipes.
A disaster! Unfortunately, the brownies didn’t cook right and came out mostly uncooked. I love Baking Mad but this recipe certainly didn’t work as I hoped
Best brownies I have ever made! Caramel isn’t too sweet and the brownies are rich and gooey. Made this recipe twice already and everyone whose tried it has loved it. I will be definitely making these brownies many more times in the future.
This is the BEST RECIPE EVER. I love brownies, I love caramel- I'm so happy these turned out the way they look in the picture.
Ingredients
For the Caramel
- 400g Tin caramel or dulche de leche
- 50g Billington's Unrefined Molasses Sugar
- 50g Unsalted butter (softened)
- 1.5 tsp Salt flakes
For the Brownie
- 200g Unsalted butter (softened)
- 350g Dark chocolate
- 3 Medium free range eggs
- 250g Billington's Unrefined Dark Muscovado Sugar
- 50g Allinson's Self Raising Flour
Utensils
- Brownie tray 20 x20cm
Nutritional Information
per 100g- 475cal Energy
- 25g Fat
- 15g of which Saturates
- 56g Carbohydrates
- 53g of which Sugars
- 3.1g Protein
- 0.8g Salt