Caramel Brownie

Name: Caramel Brownie
Yield: Makes 12
Ingredients: 300 g shop-bought caramel or ½ batch of Soft Caramel; salt; 75 g self-raising flour; 300 g shop-bought caramel or ½ batch of Soft Caramel; 2 tsp vanilla extract; 75 g plain flour; 200 g light brown sugar; 6 medium eggs; 300 g unsalted butter, cubed; 200 g caster sugar; 350 g good 70% dark chocolate, chips or chopped; 350 g good 70% dark chocolate, chips or chopped; 35 x 24 cm traybake tin, lined

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This is the basic brownie recipe we use in the shop. It’s a mixture between cakey and fudgey so creates the perfect base for gooey pockets of caramel in every portion. There’s a more indulgent brownie in the next chapter, but this one is more of an everyday bake: quick to put together in a hurry and lovely served warm as a pudding.

Ingredients

35 x 24 cm traybake tin, lined
350 g good 70% dark chocolate, chips or chopped

Dessert
Baking
Vegetarian

Method

Preheat the oven to 180°C (160°C fan).

Weigh your chocolate and butter into a large heatproof bowl and melt really slowly over a pan of just-simmering water. (We weigh ours directly into our stainless steel stand mixer bowl to minimise washing up.) Leave the melt