Salted Caramel Brownie in Mimi and Coco's Kitchen
This Salted Caramel Brownie recipe is perfect to make with your little ones during the school holidays, we used the Tanya Burr recipe which turned out amazingly. The kids had such a fun time being able to make their own brownies went on to sell them at their Lemonade stand.
300g Dark Chocolate chopped
300g golden castor sugar
1 tsp vanilla extract
160g plain flour
60g cocoa powder
1 tin carnation caramel
1 tsp sea salt flakes
- Preheat the oven to 180 degrees celsius, line the baking tin with greaseproof paper.
- Melt the butter and dark chocolate in a bowl set over a pan of simmering water, making sure the bottom of the bowl is not touching the water.
-Remove the bowl from the pan. Whisk the sugar into the melted chocolate and butter, then add the eggs and vanilla extract and whisk well until light and bubbly.
-Carefully fold in the flour and cocoa powder, trying to knock out as little air as possible.
-pour half of the mixture into the baking tin, then pour over the tin of caramel, oread evenly and sprinkle with the sea salt flakes. Pour over the remaining chocolate mixture and bake for 20-25mins.
Don't worry if it has a slight wobble- it will continue to cook as it cools and will become nice and fudgey. Allow to cool completely in the tin then turn out and cut into squares.