Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Prep:20 mins
Makes 16 larger or 32 bite-sized brownies
200g unsalted butter, plus a little extra for greasing100g chocolate, 70% cocoa solids100g chocolate, 50% cocoa solids397g can caramel1 tsp Maldon Sea Salt Flakes, plus a little extra for the top200g golden caster sugar4 medium eggs, at room temperature130g plain flour50g cocoa powder
STEP 1Heat oven to 180C/160C fan/gas 4.STEP 2Grease then line a 23cm square traybake tin with baking parchment.STEP 3Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.STEP 4In a small bowl, mix 175g caramel from a 397g can with 1 tsp Maldon Sea Salt Flakes – it will loosen up.STEP 5Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.STEP 6In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.STEP 7Pour half the brownie batter into the tin and level it with a spatula.STEP 8Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.STEP 9Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.STEP 10Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.STEP 11Let it cool completely in the tin, then cut into squares.
