We're speeding merrily through our four week Easter holiday with lots more fun planned and today was no exception. Catching up with friends is always a lovely way to spend a Sunday afternoon - accompanied by lots of good food and drink! Whenever we meet up with these friends, there's always sure to be lots of dessert as we always make one each - hers was a beautiful chocolate cake made with savoiardi biscuits, mascarpone and almonds; mine was a rich gooey salted caramel chocolate brownie. So lots of chocolate. Always a winner. Especially with five children around to enjoy them too :)
The Salted Caramel Brownie Squares are simple to make but do require a little planning as it needs around 5 hours of setting. And I always use a sugar thermometer for my caramel but this is the only additional equipment you'll need - and you can do it without but I've previously had varying degrees of success with caramel not quite at the right temperature! Once on the brownie, it does take a while to set the caramel and we had to uplift them from one fridge to another mid setting and then end with a quick blast in the freezer - so I'd say the longer you can leave this, the better! But it makes a delicious and rather gooey topping to the lovely little brownie.
Just perfect for sharing with friends.
Salted Caramel Brownie Squares (from Donna Hay) Makes 25 small squares
Brownie Ingredients
- 150G DARK CHOCOLATE
- 200G UNSALTED BUTTER
- 265G BROWN SUGAR
- 3 EGGS
- 110G PLAIN FLOUR (SIFTED)
- 2 TBSP COCOA (SIFTED)
- SEA SALT FLAKES (FOR SPRINKLING BEFORE SERVING)
Method
- Preheat the oven to 160 degrees (fan)
- Place the chocolate and butter in a saucepan over a low heat and stir until melted and smooth
- Set aside to cool slightly
- Place the sugar, eggs, flour and cocoa in a bowl and whisk to combine
- Add the melted chocolate | butter and whisk again until well combined
- Pour the mixture into a greased and lined baking tin (mine is 23cm x 23cm) and spread evenly
- Bake for 30 - 35 mins until a skewer inserted in the middle comes out clean
- Allow to cool a little to room temperature and then refrigerate to cool completely
Caramel Ingredients
- 180ML SINGLE CREAM
- 90G UNSALTED BUTTER
- 330G CASTER SUGAR
- 125ML WATER
Method
- To make the caramel, place the cream and butter in a saucepan over a medium heat until the butter is melted
- Set aside to cool a little
- Place the sugar and water into a saucepan. Mix just until they are combined but then stop mixing and let the sugar bubble and boil with no stirring until golden brown and the thermometer reads 175 degrees
- Remove from the heat and add the cream mixture in a steady stream stirring all the time
- Return the pan to a low heat and stir for 5 minutes until the caramel has thickened
- Pour onto the cooled brownie and then refrigerate for 4-5 hours
- Cut into squares and sprinkle with salt before serving