Dang, these are good.
Chunks of homemade salted caramel running through the squidgiest brownies that ever were. If you happen to have a horde of Easter chocolate to use up (like I did) then I highly recommend you put it to good use and bake these little beauties. The original recipe calls for 50% dark chocolate, but my Lindt egg just happened to be the perfect weight, so ended up being sacrificed for the job. My brother has hailed them as the best thing I’ve ever baked, putting them firmly at the top of the list to bring in for his birthday at work. This recipe makes about 16 squares…so to make enough for the 250 hungry accountants he works with, I may have to whack out the ole calculator.
- 100g caster sugar
- 60g unsalted butter
- 1/4 tsp salt
- 40ml double cream
- 85g chocolate, broken into pieces
- 115g unsalted butter
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 85g plain flour
Start by making your caramel. Put a piece of greaseproof paper over a plate, and lightly oil it to make sure the caramel comes away easily when the time comes. Warm the sugar in a saucepan over a medium heat, stirring occasionally so that it melts evenly. Cook until it’s a light copper colour.
Take the saucepan off the heat, then stir in the butter, cream and salt until combined. Return to the heat and bring back to a simmer, cooking for about 5 minutes, until it is bubbling away and looks a nice shade of caramel.
Pour over your greaseproof paper plate, and pop it in the freezer to firm up.
It will take about 20-30 minutes, so in the meantime you can start on your brownies.
Preheat the oven to 180°C , and line an 8×8 inch baking tin with greaseproof paper. Melt the chocolate and butter in a glass bowl over a saucepan filled with gently simmering water. Stir until completely melted, smooth and glossy.
Whisk in the eggs, one at a time, then stir in the vanilla and salt.
Fold in the flour with a spatula, or a large wooden spoon, until completely combined.
When the caramel has sufficiently firmed up, take it out of the freezer and use a sharp knife to cut into 1 inch squares. Please excuse my haphazardly sized ‘edge bits’. They didn’t quite make their way into the brownies, but that funny looking fella did make his way sneakily into the picture frame.
Try a piece and just think, how clever you are for having replicated the middle of a rolo entirely from your very own kitchen! Well done, you.
Gently fold in most of the squares into the batter, and pour into your prepared tin.
Artfully place your chosen few over the top, to give people a bit of a clue as to what lies beneath.Bake in the oven for 30 minutes, until crispy on the outside but still moist and fudgey on the inside.
Cool them in the tin for as long as you can, preferably putting them in the fridge overnight to firm up. It will make cutting them a doddle, and you can stack them up high and mighty to impress yo friends.
Do let me know of any clever ways you have of using up leftover Easter chocolate (if any of it ever ends up leftover, of course). I’ve always had my eye on creme egg brownies, but only having the one this year left me a bit reluctant to give it up in any baking scheme. Maybe next time!