So simple. So quick. So very moreish and delicious. This bake ticks all the boxes and then some. I know the hip kids moved on from salted caramel a while ago (overkill and all that) but in my world whenever I present salted caramel anything the reaction is always the same – people falling over themselves to ensure they don’t miss out.
Did I mention it is one bowl, too? So cleaning is a cinch. Whatcha waiting for – go forth and make these brownies and thank me later.
I played with the quantities of some of Donna Hay’s ingredients.
¾ cup plain flour
½ teaspoon baking powder
½ cup brown sugar
1/3 cup store bought caramel filling or dulce de leche [I used Top’n’Fill]
2 teaspoons vanilla extract
150g unsalted butter, melted
150g dark chocolate, chopped into chunks
½ teaspoon best quality sea salt – do not use table salt
LET’S GET TO IT:
Preheat oven to 160C and grease and line a 20cm square cake pan with non-stick paper.
In a large bowl whisk together flour, baking powder and sugar.
Add eggs, caramel, vanilla and butter and whisk until smooth.
Stir through chocolate.
Scrape into tin, smooth top then sprinkle with sea salt.
Bake for 30 minutes or until firm around the edges but a bit springy in the centre.
When cool cut into squares.