I don’t get the whole obsession over salted caramel. I’ve tried it, but I just don’t like it, although I do like the combination of sweet and savoury (currant buns and old cheese, anyone?). But after seeing al those caramel baked goods, I fancied having some not-salty caramel brownies for myself.
A word of advice: I thought my brownies were not cooked yet, so I baked them a bit longer. Not weird at all, usually things take a bit longer in my oven. But, this time I was wrong, they weren’t oozy and gooey, but quite firm. Still delicious, but I would prefer the runny and soft variant. So even when you think they are not cooked and look quite puddly, just take them out.
From Smitten Kitchen
1/2 cup sugar
60 g butter
1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt tiny pinch of salt
3 tbsp cream
85 g unsweetened chocolate, chopped
115 g butter
200 g sugar
1 tsp vanilla extract
1/8 tsp salt
85 g flour
Set a silicone baking form on a heat-proof surface.
Melt your sugar in a saucepan on medium heat, I like to add a drop of water but you can do it without. Cook until it has a copper colour. Remove from heat and stir in butter. Stir in cream and salt and return to the stove over medium heat, bringing it back to a simmer and melt again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
Pour into the silicone baking form, leave to cool for 15 minutes, then transfer to your freezer. Freeze until solidified (20-40 minutes, depending on your freezer).
When your caramel is almost firm, make your brownies. Heat oven to 175C and line an 20×20 cm baking pan with baking paper.
In a heatproof bowl over gently simmering water, melt chocolate and butter together. Take from the heat and stir until smooth and fully melted. Whisk in sugar. Then whisk in the eggs, one at a time, then vanilla and salt. Fold in the flour.
When caramel is firm, remove it from the freezer and chop it into rough 2 cm squares. Gently fold all but a small amount of caramel bits into the batter. Pour batter into the prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
Cool thoroughly and cut into squares. If you put it in the freezer for 30 minutes, it will be much easier to slice neat squares.