Brownie Truffle topped with homemade Salted Caramel

“Mmmm”. “Oh God”.  “I will die”.  “Die-abetes, you mean”.  Just a few of the choice phrases uttered through mouthfuls of chocolate by friends and colleagues on trying these morsels.

This take on a brownie is so rich that a slab baked on a Monday should last until Sunday, disappearing one sticky slither at a time with cups of tea.

I have previously ranted about the qualities of the ideal brownie and, until this recipe came along, I thought I had it sussed.  But adding a decadent layer of salted caramel here elevates this cake above and beyond anything I had thought possible.  Try it.  You’ll never go back.

Brownie mix

Ingredients (makes about 20 small squares)

For the caramel:

  • 75g white caster sugar
  • 50ml double cream
  • 10g unsalted butter
  • ½ tsp sea salt flakes

For the brownie:

  • 100g unsalted butter
  • 150g caster sugar
  • 100g light brown sugar or muscovado, either works a treat
  • 75g golden syrup
  • 300g dark chocolate, chopped into small chunks (80% cocoa if you can get it)
  • 4 eggs
  • 70g plain flour


For the caramel:

  • Tip the sugar into a heavy-bottomed saucepan in an even layer. Place over medium  heat
  • Wait until the edges start to liquify then move the sugar around onto the wet spots to melt. Do not stir but keep everything gently moving until you have a liquid
  • Cook until the liquid takes on a copper colour
  • Remove from heat and whisk in 1/3 of the cream (stand back from pan, it will sizzle a fair bit!)
  • Keep pouring and whisking until all the cream is incorporated
  • Add the butter one small chunk at a time and the salt and stir until smooth
  • Pour into a bowl and leave to cool

For the brownie:

  • Preheat the oven to 160C
  • Line a 20x20cm tin
  • In a big saucepan place the butter, caster sugar, brown sugar and syrup
  • Heat until everything is melted then beat until it becomes a smooth mix
  • Take off the heat then add the chocolate and stir until melted
  • Lightly whisk the eggs in a small bowl then incorporate them into the mixture
  • Add the flour and beat thoroughly until very smooth
  • Pour into the prepared tin
  • Spoon your caramel evenly over the mix then use a knife or chopstick to lightly swirl it through
  • Bake for 20 minutes then take out and leave to cool in the tin
  • Once cool, put into the fridge overnight
  • Slice into small squares with a sharp knife.

Brownie cooked

I find this this brownie is so gooey it is best served straight from the fridge and it’ll keep there happily for a week in an airtight container.

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