EASY SALTED CARAMEL BROWNIES RECIPES

Steps:

• Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
• For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)
• Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
• For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside.
• Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.
• Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.
• Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin.
• Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies.