As you can probably tell, I am slightly obsessed with salted caramel....So, when asked to deliver some sort of nosh to the Bradfield picnic/speech day on Saturday, I had to come up trumps (although my god - there are some amazing picnic makers around, that I was quite concerned my brownies might have been overlooked....(I think the chocolate dipped strawberries annoyed me - being bang next to my rather more unhealthy option - but they did start to melt - the joy!!) I didn't see how the brownies went down, as Hugo, Mike and I had to race off to the Marlborough Leavers Ball - where I was coached the whole journey as to how I should behave (I mean, seriously, as if I didn't know..). Although, I didn't hear him complain as I loaded my handbag with vodka and extra wine, just in case!
Anyway, I wanted to impress at the picnic, because after 19 years of schooling our kids, we have never been asked to join anyone (haha - how we've made it! We are normally the ones hiding in the corner looking terribly unpopular - not any more, hurray!!
INGREDIENTS (about 20 brownies)
FOR THE CARAMEL
200g white granulated sugar
50g water
200ml double cream
1 tsp sea salt
FOR THE BROWNIES
250g dark chocolate (broken up)
250g unsalted butter
4 large eggs
300g granulated sugar
150g plain flour
sea salt
FOR THE CARAMEL:
Put the water and sugar in saucepan over medium heat for a few minutes until the sugar has started to melt and bubble (don't stir - as for some reason, it seems to make it crystalise - so just swirl it around the pan every now and again.
When it has boiled, it should turn a light brown, so keep boiling it until it does change colour (maybe 5 mins or a few more). Wait till it's turned medium brown, and then take off heat. Pour the cream into the mix, it will go a bit crazy for a moment, and maybe have some hard bits in it, but return to the heat for a few more minutes and this will all sort itself out. Add the salt and then leave in a jar to cool...
FOR THE BROWNIES
Get the oven ready at 200 deg.
Put the broken choc and the butter in a bowl over a saucepan and stir occasionally until melted and smooth. Put it to the side for a while to cool.
Beat the eggs and sugar in a bowl until thick and creamy, and then add the chocolate mixture. Once you've mixed it all together, fold in the flour.
Line a tin (around 23cm x 23cm) with greaseproof paper, and then put HALF the brownie mixture in...
Now, for the really delicious part. Add 3/4 of the cooled caramel using a large spoon to coat the brownie layer evenly - then add the rest of the brownie mixture on top, spreading it all over.
Finish off with the rest of the caramel (picture below) - and use a spoon to make it all smooth.
DO NOT COOK MORE THAN 50 MINS - I have the harshest critics, and their brownies need to be perfect. They do carry on cooking in the tin once they are out of the oven, so don't be fooled by thinking that they are not quite cooked, they probably are!
P.S. DO NOT EAT IF YOU ARE GOING TO SQUEEZE YOURSELF INTO A TIGHT DRESS LATER!
p.p.s Thank you Jackie, if you read this for passing my blog on - so glad you tried and tested (and didn't like!) my beetroot dip ... (not all bad, she doesn't like beetroot!)
If any of you make my stuff, let me know what you think - good or bad!
x
BEFORE COOKING
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