Caramel Brownies
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Caramel Brownies
Prep Time20 Minutes
Servings15
Cook Time20 Minutes
Ingredients
200g butter
100g dark chocolate
100g milk chocolate
397g can of caramel
1 tsp salt
200g light brown sugar
4 eggs
130g SuperValu Plain Flour
50g cocoa powder
Directions
- Pre-heat oven to 160°C.
- Grease and line a 23cm tin with baking paper.
- Melt the butter and the two types of chocolate in a glass bowl over a simmering pan of water or in a microwave in 1-minute bursts, set aside to cool.
- Pour 175g of the caramel into a bowl with the salt and mix, set aside.
- Place the remaining caramel in a large bowl with the sugar and 4 eggs and beat with a mixer. Pour it into the melted chocolate and combine the ingredients.
- In a separate bowl, sift the flour and cocoa powder together.
- Pour the flour into the melted chocolate mixture and combine until smooth. Pour half of the chocolate mix into the prepared tin.
- Drizzle half of the caramel mixture over this with a spoon and pour the remaining chocolate mixture on top, followed by the remaining caramel mixture.
- Use a skewer to swirl the caramel through the brownie mixture.
- For a gooey brownie, bake for 19-20 minutes; it will jiggle when you shake the tin.
- For a more cake-like finish, bake for an additional 3-4 minutes.
- Allow to cool completely before cutting for perfect squares and garnish with caramel and salt.
20 minutes
Prep Time
20 minutes
Cook Time
15
Servings
Shop Ingredients
Makes 15 servings
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
SuperValu Dark Chocolate Cooking Bar (150 g)
€1.10€7.33/kg
SuperValu Milk Chocolate Bar (150 g)
€1.10€7.33/kg
Nestlé Carnation Caramel (397 g)
Only €3
€3.00€7.56/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)
€1.49€0.25 each
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Dr. Oetker Cocoa Powder (190 g)
€5.20€27.37/kg
Recipe
- Pre-heat oven to 160°C.
- Grease and line a 23cm tin with baking paper.
- Melt the butter and the two types of chocolate in a glass bowl over a simmering pan of water or in a microwave in 1-minute bursts, set aside to cool.
- Pour 175g of the caramel into a bowl with the salt and mix, set aside.
- Place the remaining caramel in a large bowl with the sugar and 4 eggs and beat with a mixer. Pour it into the melted chocolate and combine the ingredients.
- In a separate bowl, sift the flour and cocoa powder together.
- Pour the flour into the melted chocolate mixture and combine until smooth. Pour half of the chocolate mix into the prepared tin.
- Drizzle half of the caramel mixture over this with a spoon and pour the remaining chocolate mixture on top, followed by the remaining caramel mixture.
- Use a skewer to swirl the caramel through the brownie mixture.
- For a gooey brownie, bake for 19-20 minutes; it will jiggle when you shake the tin.
- For a more cake-like finish, bake for an additional 3-4 minutes.
- Allow to cool completely before cutting for perfect squares and garnish with caramel and salt.