Who doesn't love brownies? My new double choc salted caramel brownies is oozing with richness and sugary goodness. I know they are not healthy, but when you want to indulge, these are amazing. This is based on my regular brownie recipe - however, I have added dark choc chips and salted caramel sauce for a twist on my classic brownie. Makes 20 small squares.

Ingredients

  • 200g dark quality chocolate
  • 200g castor sugar
  • 250g unsalted butter
  • 60g plain flour (spelt works too)
  • 85g cocoa powder
  • 4 eggs
  • 100g packet dark choc bits sprinkled half way and on top
  • 4 tbsp ready made salted caramel sauce (soften in the microwave or on the stove top)


Method

  1. Preheat your oven to 170°C
  2. Line a 25cm square baking tin with greaseproof paper
  3. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Once melted allow to cool for around 10 minutes.
  4. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate
  5. Stir together well until combined.
  6. Beat the eggs one at a time and mix in until you have a silky consistency
  7. Pour your 1/2 the brownie mix into the baking tray, and then sprinkle half you choc bits over the batter. Drizzle over 2 tablespoons of your soften ready made salted caramel sauce
  8. Repeat - pour over the balance of your brownies mix, sprinkle the remaining choc bits, drizzle your soften store bought caramel sauce
  9. Bake for 25 minutes. The brownies should be slightly springy on the outside but still gooey in the middle.
  10. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares.
  11. Enjoy on their own or serve with vanilla ice cream and raspberries.
  12. You could also freeze these for up to 3 months, wrapped in an airtight freezer bags.