Salted Caramel and Dark Chocolate Brownie

Salted Caramel and Dark Chocolate Brownie

Hi Everyone,

This Christmas I was lucky enough to be given new NZ recipe book from a dear friend of mine – Sandra – “Ripe Recipes, A Third Helping”. Ripe being a Deli in Auckland that has established a reputation among food lovers for preparing some of the most healthy and flavoursome dishes in town.

Browsing through I couldn’t skip this fabulous recipe without trying it out for myself. So yummy that it’s now being shared with You!

Keep reading for The Salted Caramel and Dark Chocolate Brownie recipe.

 

Salted Caramel and Dark Chocolate Brownie

Salted Caramel and Dark Chocolate Brownie

Preheat oven 180°C

Grease and line a 20*20 cm high sided cake tin, making sure there is plenty of baking paper up the sides as this brownie rises quite a lot.

Ingredients Salted Caramel Filling:
  • 190g Sweetened condensed milk
  • 40g Unsalted butter
  • 1 + 1/2 tbsp Golden Syrup
  • 3/4 tsp Flakey salt
Ingredients Brownie:
  • 150g Unsalted butter
  • 150g Dark chocolate
  • 3 Large eggs
  • 3/4 Cup castor sugar
  • 1 tsp Vanilla extract
  • 1/2 Cup plain flour
  • 1/2 Cup Cocoa

Salted Caramel and Dark Chocolate Brownie

Recipe Brownie:
  1. melt the butter and chocolate together (as shown above), over simmering water – once melted set aside to cool
  2. whisk eggs sugar and vanilla extract together, beating until the mixture becomes thick
  3. add melted chocolate mixture and mix until smooth and glossy
  4. sift flour and cocos powder and fold into the mixture, only stirring as much as necessary – overmixing will make the brownie tough.
Recipe Caramel Sauce:
  1. in a saucepan on low to medium heat add all ingredients except the salt.
  2. stir continuously until butter has melted and the mixture has thickened – this could take 4 – 5 minutes
  3. add salt and set mixture aside to cool slightly.

Salted Caramel and Dark Chocolate Brownie

Salted Caramel and Dark Chocolate Brownie

To assemble the brownie:
  • pour half the chocolate mixture into the prepared tin and spread out evenly
  • carefully spread all the caramel sauce over this layer
  • carefully spread the remaining half of the brownie mixture on top

Place in the oven and bake for 50 – 60 minutes until a glossy crust has formed and the brownie is just set. Wait for the brownie to cool before cutting.

Salted Caramel and Dark Chocolate Brownie

 

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The comment section is at the end of the post, I love reading all your comments and am open to any more cake recipe suggestions!

 

Salted Caramel and Dark Chocolate BrownieWishing you all a yummy experience!

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7 Comments
  1. OMG…How could I have missed this one blogpost?!?! Going to bake this very, very soon! Sounds and looks so yummy and pretty easy too (my favourite combination). Have a good start in the new week Yvonne. Love, Lieske

    1. Hi Dear Lieske,
      You didn’t really miss it as I just published today but let me know how you get on.
      The first time I baked it using a different brownie recipe and the caramel then sunk to the bottom – tastes fab but the look is not as dramatic.
      So just follow instructions carefully and I promise it will turn out fab!
      xxx Happy Sunday and fab start to the new week dear!

    1. Dear Dominique, no worries dear as long as you make the lemon topping first with icing sugar and leave to get very cold before finishing the slice everything will be fine!
      Let me know haw you get on 😉

      xxx

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