SALTED CARAMEL BROWNIES RECIPES RECIPES

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SALTED CARAMEL BROWNIES | JAMIE OLIVER



Salted caramel brownies | Jamie Oliver image

Total Time 55 minutes

Yield 16

Number Of Ingredients 10

225 g butter plus extra for greasing
250 g dark chocolate (70% cocoa solids)
225 g golden caster sugar
4 large free-range eggs
150 g plain flour
¼ of a vanilla pod
40 ml double cream
15 g salted butter
60 g caster sugar
40 g golden syrup

Steps:

    1. Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
    2. Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
    3. Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar.
    4. Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
    5. Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
    6. Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
    7. Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
    8. Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
    9. Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
    10. Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
    11. Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
    12. Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
    13. Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
    14. Leave to cool for 1 hour, cut into squares and serve.

Nutrition Facts : Calories 344 calories, FatContent 22.4 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 24.9 g sugar, SodiumContent 0.3 g salt, FiberContent 1.9 g fibre

CARAMEL BROWNIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Caramel Brownies Recipe: How to Make It - Taste of Home image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake until a toothpick inserted in center comes out with moist crumbs (do not overbake), 35-40 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 376 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 51g carbohydrate (40g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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