• Sarah L Samuels

Sarah’s Caramel Brownies

Updated: May 20

This is another recipe from my cafe! These brownies were extremely popular and I had to make quite a few trays of these a week. People have even requested them for their weddings. I am really proud of this recipe and it was very popular in the cafe. I also have an adapted version in my blog of these brownies which are gluten free.

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To make the brownies you must first melt the chocolate, butter and cocoa powder in a heatproof bowl over a pan of boiling water. Make sure the bowl is not touching the water. Stir until all the ingredients are fully melted. Remove the bowl from the pan and put aside to cool.


In a stand mixer put the eggs, brown sugar and vanilla extract and with a whisk attachment mix until light and fluffy.



Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.


Add the flour and fold in gently until all the flour is combined.

The mixture is then poured into the tin and blobs of the caramel are dotted on top.


Then using a skewer roughly mix to give a marbled effect.


Then bake! They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved! When they are completely cool you will be able to cut it into squares and enjoy.and when cool cut into squares.



Ingredients:


175g Dark chocolate

175g Cubed unsalted butter

30g Cocoa powder

3 Large eggs

225g Soft brown sugar

100g Plain flour

1 tsp Vanilla extract

1/2 Tin Carnation caramel


Method:


  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4

  2. Line and grease a 10 x 8 inch (25 x 20 cm) cake tin.

  3. Melt chocolate, butter and cocoa powder in a Bain Marie until all the ingredients are melted and combined. Set aside to cool.

  4. Whisk eggs, sugar and vanilla extract until light and fluffy.

  5. Add cooled chocolate mixture to egg mixture and whisk until totally combined.

  6. Fold in the flour keeping as much air in the mixture as you can.

  7. Pour into the prepared tin and put random blobs of caramel on top of the chocolate mix. Roughly mix with a skewer to give a marble effect.

  8. Bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!

  9. When they are completely cool you will be able to cut it into squares and enjoy.



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Sarah’s extra slice.........

They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!


I used a 10 x 8 inch brownie tin for this bake and use it for lots of traybakes so it is a very versatile tin.


A Bain Marie is simply a heatproof bowl over a pan of water ensuring the bowl does not touch the water.


Always use a good quality baking dark chocolate.



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