Tanya's Salted Caramel Brownies

After making the Salted Nutella Cookies from the book Tanya Bakes I had to try out another recipe as soon as possible and my eye immediately fell on these Salted Caramel Brownies. I love salted caramel and I love brownies, so this sounds like heaven to me!

What do you need?
200g butter
300g dark chocolate
300g golden caster sugar
4 eggs
1 teaspoon vanilla extract
160g plain flower
60g cocoa powder
1 tin caramel (or melt caramel fudge)
1 teaspoon sea salt flakes

Preheat your oven to 180C/350F and line a baking tin with grease proof paper.
Melt the butter and dark chocolate in a bowl Au Bain Marie. Take the bowl of the heat and add the sugar into the buttery chocolate mixture. Add the eggs and vanilla extract and mix well until it becomes bubbly.
Now it's time to add the dry ingredients. Slowly fold in the plain flower and cocoa powder and make sure that you keep the air in the mixture.
Add half of the mixture into the baking tin and add the caramel on top. We don't have caramel in a tin here, so I just melted some fudge and put that on top of the first brownie layer. Add the sea salt flakes and scoop the rest of the brownie batter on top of the caramel.
Bake the brownie for 20-25 minutes. It doesn't matter if it's a bit wobbly - that's the point!-. Let it cool down completely and cut into squares.

In the end, I found that the brownie should have stayed in the oven a bit longer, but my dad said he really liked it this way, so maybe it's just personal preference. I did really like it though! The brownie has a really rich chocolatey flavour and the salted caramel adds a nice little twist to this sugary treat. Ooh and it was so easy to make as well!

Have you already tried something from Tanya Bakes?

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