We get lots of messages asking for the recipe for our salted caramel brownies. We have had requests for a whole trays of them from a few customers too. Here’s our recipe which is an adaptation from one of Nigella Lawson’s.
375g soft unsalted butter, 375g dark chocolate (70% minimum cocoa solids), 6 large eggs, 1/2 teaspoon salt, 1 tablespoon vanilla extract, 500g caster sugar, 225g plain flour, 400g salted caramel.
Preheat oven to 180/gas mark 4. Line your brownie pan with parchment.
Melt the butter and chocolate in a bain marie. In a separate bowl beat the eggs, sugar and vanilla and add the salt. When the chocolate mixture has melted let it cool before beating in the eggs and sugar, then fold in the flour. Pour half the mixture into your brownie pan. Pour the salted caramel over the first half of the brownie mix. Pour the second half of the brownie mix over the salted caramel. Bake for about 30 minutes. The top should be cracked and pale brown when cooked. We leave ours in the fridge before slicing up into squares as it’s easier to cut them. Store in an airtight container.