Caramel Brownies

These brownies are very rich and fudgy. If you prefer them more of a cakey texture, just add an extra quarter teaspoon of baking powder, and bake for 5-10 more minutes.

As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie.

Caramel Brownies

Makes one 30 x 18cm tray - recommended 16 servings

Ingredients:

• 185 g butter. Baking block also works, but nothing out of a tub or they won't have the fudgey texture.

• 185g dark chocolate, min. 54% cocoa solids. The higher the cocoa solids, the more bitter the chocolate taste, so if you love it very dark you can go up to 85%

• 150g plain flour

• 1/4 tsp baking powder

• 45g cocoa

• 3 large eggs

• 310g light brown soft sugar. Caster or golden caster will also work, but the LBS gives a fudgier texture

• 150g bag fudge chunks (find them in the baking aisle, or chop up any kind of fudge you like)

• Half of a 397g tin Carnation caramel

  
  

Method:

1. Line the baking tray with parchment. No need to do this if you're using a foil tray.

2. Melt together the butter and chocolate over a very low heat. Leave to cool for at least 20 minutes, but keep stirring as it cools so it doesn't set firm at the edges.

3. Preheat the oven to 140C/280F if you have a fan oven, otherwise 160C/320F or gas mark 3.

4. In a large bowl, whisk together the eggs and sugar until very light and frothy.

5. Sift together the flour, cocoa and baking powder until well mixed.

6. Fold together both 'wet' bowls, then gently fold in the dry ingredients.

7. Tip into the baking tray, smooth out and then swirl through the caramel. Sprinkle the fudge chunks over the top, pressing them down lightly so they don't all fall off when you cut them.

8. Bake for approx. 40 minutes. The middle should still have a slight wobble at this point.

9. Leave to cool completely, then chill overnight in the fridge before slicing. Serve at room temperature.

These freeze really well for up to 3 months in an airtight container.