These brownies are awesome! Very rich though, I’ve learned to cut them up into smaller pieces. I should have also put more of that yummy salted caramel sauce in the middle, I think I only used about 1 cup of it! I’d recommend at least 1.5 cups. I love how the saltiness kind of sneaks up on me when I bite into it. Yum! You can find the recipe for the salted caramel sauce HERE. I did some conversion online for those of you who doesn’t use the metrics system.
Ingredients (makes a 13×9 inch pan)
- 300g bitter sweet chocolate chips (11.5oz)
- 150g unsalted butter (2/3 cup)
- 1 cup brown sugar
- 3/4 cup caster sugar
- 4 eggs
- 180g all purpose flour (1 1/3 + 1/4 cups)
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1.5 cups Salted Caramel Sauce
Preheat oven to 180C
Melt butter over med heat.
Once butter is all melted lower heat to low and pour in chocolate chips.
Using a whisk, stir in chocolate.
Until well combined and glossy. Turn off heat.
Pour in sugars and mix well.
Until sugar is dissolved. Let it cool.
Mix flour, salt, cocoa powder in a large mixing bowl.
When chocolate mixture is cool to touch, add vanilla and eggs.
Then fold in dry ingredients.
Divide batter into half.
Pour half of the batter into a lined pan.
Drizzle (or in my case, I used a ziplock bag and snipped of the ends) the salted caramel sauce on the brownie batter, leaving about 1/2 inch away from the side clear. This will help to seal the sauce in.
I used a large petal tip to pipe the top layer of batter. You can also use a round tip. Or pour over evenly.
Filled the bag up with the rest of the batter.
Pipe the batter on top of the caramel sauce and sides evenly.
Bake for about 25mins or until skewer comes out with just a few crumbs.
Allow to cool completely and chill for at least an hour before cutting. This helps the caramel sauce firm up.