


Caramel Brownies
Sarah Butler
Sarah Butler
Recipe - Pavillion SC Swords - SV

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
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
Method
- 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
Recipe
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
Method
- 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.