• Sarah L Samuels

Sarah’s Caramel Brownies

Updated: Apr 21

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.


They are lovely gooey brownies and they should not need to be baked for more than the 25 minutes if you use the correct sized tin and oven temperature! I see so many reviews that people say they have 'had' to cook longer than the time stated on other recipes but please don't do that with this recipe or you won't get lovely texture they should have!




Jump to recipe


To start making the brownies pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4 then line and grease a 10 x 8 inch (25 x 20 cm) cake tin.



Then melt the chocolate, butter and cocoa powder in a medium sized pan.


Stir until all the ingredients are fully melted then set aside to cool.



In a stand mixer put the eggs, brown sugar and vanilla extract.



With the whisk attachment mix until lighter in colour 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 and pour into the prepared tin.



Then put teaspoons of the caramel randomly over the top of the brownie mixture.



Then using a skewer roughly mix to give a marbled effect - do not mix it in too much as its nice to have the caramel showing when you cut it.



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.

Sarah's Caramel Brownies


Sarah's servings: 12

Baking time: 20-25 minutes


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 medium sized pan 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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CaramelBrownies
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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.


Always use a good quality baking dark chocolate.



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