Home Lifestyle Food Salted Caramel Chocolate Brownies Recipe

Salted Caramel Chocolate Brownies Recipe

Salted Caramel Chocolate Brownies Recipe

Brownies are delicious. We all know that. Salted Caramel is delicious and we all know that so it only makes sense that the two are combined together, right? Using a tin of store-bought caramel filling it is as simple as mixing all the ingredients in one bowl, baking and sprinkling on the sea salt before diving into this delicious, more-ish treat. Perfect for the lunch box (if you can bring yourself to share with the kids) or for a completely over the top decadent dessert serve with some vanilla ice cream and some hot caramel sauce drizzled on top.

Salted Caramel Chocolate Brownie - Pinkpostitnote.com

Ingredients

3/4 cup (120g) plain (all-purpose) flour
1/8 tsp baking powder
1 1/4 cups (220g) brown sugar
2 eggs
1/3 cup (120g) store-bought caramel filling or dulce de leche
2 tsp vanilla extract
150g unsalted butter, melted
150g dark chocolate, chopped
1/2 tsp sea salt flakes

Method

Pre-heat oven to 160C (325F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir through the chocolate and spoon the mixture into a 20cm square cake tin lined with non-stick baking paper. Sprinkle with the sea salt and bake for 40-45 minutes or until just firm around the edges. Cut into squares and serve warm or cold.

Salted Caramel Chocolate Brownie - Pinkpostitnote.com

Salted Caramel Chocolate Brownies

Ingredients

  • 3/4 cup (120g) plain (all-purpose) flour
  • 1/8 tsp baking powder
  • 1 1/4 cups (220g) brown sugar
  • 2 eggs
  • 1/3 cup (120g) store-bought caramel filling or dulce de leche
  • 2 tsp vanilla extract
  • 150g unsalted butter, melted
  • 150g dark chocolate, chopped
  • 1/2 tsp sea salt flakes

Instructions

  1. Pre-heat oven to 160C (325F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir through the chocolate and spoon the mixture into a 20cm square cake tin lined with non-stick baking paper. Sprinkle with the sea salt and bake for 40-45 minutes or until just firm around the edges. Cut into squares and serve warm or cold.
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