I’m not going to try and sell this recipe to you because some things just sell themselves. Flick your eyes back to that caramel oozing out from the brownie ….. All I’ll say is that if you can knock up a cake mix you can make these. So, with no more ado…
200g dark chocolate, at least 72% but 85% is better
200g sugar – use caster sugar if you have it but normal granulated sugar will work fine
140 grams plain flour
10 grams cocoa powder
1 tin Carnation Caramel
1 tsp vanilla essence
18cm x 28cm shallow baking tray (or similar)
Butter and line your baking tray and set the oven to gas mark 4 or equivalent. Melt the chocolate gently in a bowl over a pan of boiling water set on the lowest heat (don’t let the bowl touch the water), or melt it on a low setting in the microwave.Cream the butter and sugar until pale and creamy – the usual drill – and then add the eggs bit by bit with the vanilla essence & good pinch of sea salt. Sift in the flour and cocoa and stir thoroughly in. Then finally pour in the melted chocolate and combine again – be gentle with it. Now you have your brownie mix.
Pour half the mixture into the baking tray and level it off. Take forkfuls (not spoonfuls – there’s a reason for this) and daub it onto the layer of brownie mix, pulling it into the most even layer you can with the tines of the fork. You won’t get it completely even so don’t worry about that, but using a fork instead of a spoon or palette knife makes it less likely that you will drag bits of the brownie mixture up into the caramel. Sprinkle as much sea salt on the caramel as you fancy, but not too much. I use about a teaspoon.
Finally, carefully smooth the other half of the brownie mixture over the caramel (which you can use a spoon or palette knife for). Bake for 25 minutes or until the centre looks just – and only just – set. Allow to cool completely and cut into whatever size squares your conscience will allow.