Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 180C/160C fan/gas 4. Grease next line a 23cm square traybake tin using baking parchment. Melt the butter in a mid-sized pan, break in all the chocolate, next take out the pan off the heat plus wait for the cubes to melt.
- 2
Mix. Mix 175g of the caramel with sea salt (1 tsp) – it will loosen up in a little bowl. Put the rest of the caramel in a big bowl using the sugar plus eggs, plus whip using an electric hand mixer or balloon beat till even. Beat in the chocolate plus butter.
- 3
Mix (2). In another bowl, mix the flour, cocoa plus a good pinch of table salt, next sieve this on top of the chocolate mix. Beat briefly till there are no lumps left. Tip half the brownie batter in the tin plus level it using a spatula.
- 4
Step 4. Spoon half of the salted caramel upon top of this batter layer in 5 thick, uniformly spaced stripes using a teaspoon. Spoon the rest of the brownie batter upon top plus smooth it out, trying not in order to disturb the caramel beneath. Top using the rest of the caramel in this same stripy fashion.
- 5
Bake (2). Drag one skewer or tip of a knife through this caramel to make a feathered pattern on the top. Strew with a little more sea salt, next bake for 25-30 mins or till risen all the way to the middle using a firm crust on top. This brownie will jiggle just one little when you shake the tin when ready.
- 6
Finish. Leave till completely cold in the tin, next cut into squares.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
27.8 g per serving
55.6 % of the 50 g daily maximum · 111.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 5.6 g |
| Carbohydrate | 38.6 g |
| of which sugars | 27.9 g |
| of which free sugars | 27.8 g |
| Fat | 19 g |
| of which saturates | 11.1 g |
| Fibre | 2.7 g |
| Salt | 0.5 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
