April Carter’s Brownies with Salted Caramel


These brownies are really easy to make – and the oozy salted caramel gives them an extra drizzle of decadence

Layer them between squares of baking paper to stop them from sticking together, and take them to a friend’s for dinner as an easy-to-transport dessert. Serve with ice cream and some warmed caramel on the side.

• 150g unsalted butter, cubed
• 150g dark chocolate, finely chopped
• 300g caster sugar
• 100g dark brown soft sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 150g plain flour
• 1/2 teaspoon salt
• 2 tablespoons Salted caramel sauce, warmed

1 Preheat the oven to 170°C. Butter a 20 × 20 cm square baking tin and line it with baking paper.
2 Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the mixture is almost melted, then remove the pan from the heat.
3 Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir the mixture until the chocolate is completely melted. Put the bowl to one side and allow it to cool slightly.
4 Meanwhile, using the whisk attachment of a food processor, whisk the sugars, eggs and vanilla extract until the mixture is light and foamy. Continue to whisk as you add the melted chocolate mixture.
5 In a separate clean bowl sift the flour and salt, then gradually fold it in to the chocolate mixture until the ingredients are just combined – do not over-mix.
6 Pour the mixture into the prepared tin. Drizzle the salted caramel sauce over the top.
7 Bake in the oven for 30 minutes: the sides and top should be set and the centre still moist.
8 Allow to cool in the tin before cutting into squares. Store in an airtight container for up to a week.

Recipe courtesy of April Carter, extracted from Treats


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