Dark Chocolate Salted Caramel Brownies {GF}

Thursday, 2 April 2015

As if I'm about to talk to you about Easter.
I swear we were chatting about Christmas just last week? Where is the time going?! It worries me, it really does. Want to know something that doesn't worry me? These brownies. Want to know why? BECAUSE THEY ARE AWESOME. And bound to please just about everyone you serve them to. Who wouldn't enjoy these thick, dense, fudgy bites of glory marbled with soft caramel and peppered with flecks of maldon sea salt? Answer: nobody.
Aaaaaand more people can enjoy these brownies than ever because they're gluten-free! Huzzah. So round up the whole family this Easter and eggs will never have looked more overrated.
Whilst brownies may not seem the conventional choice, I've never been one for posting traditional Easter recipes on the blog. Previous years have included Triple Lemon Cupcakes and this bonkers Hot Cross Bun Pull Apart Bread, but I've yet to tackle the simnel cake or traditional hot cross buns. I've ditched them again this year too as these brownies are just such a crowd-pleaser. And a doddle to make, meaning you can enjoy your long weekend.
So this years Easter celebrations are going to be decidedly more chocolatey, more decadent and a little more naughty than usual. Set down your dried fruits my friends and reach for the cocoa powder! Reach I say!
And once you're done reaching, lets get cracking.  

For Dark Chocolate Salted Caramel Brownies you will need (makes approx. 20):

300g dark chocolate (no less than 70%)
180g unsalted butter
170g demerara sugar 
4 medium eggs
1 tsp vanilla extract
60g ground almonds
30g espresso powder (or ground instant coffee)
1 tsp bicarbonate of soda
1/2 tsp salt
200g caramel
2-4 tsp maldon sea salt

These brownies are best when chilled for a few hours so make a day in advance or early morning.
Heat your oven to 180c and line a brownie tin with baking parchment.
Then to begin melt the butter and chocolate together over a pan over simmering water, stirring until completely melted.

Transfer the butter-chocolate mix into a large bowl.

Add in the sugar and stir it up.

Add the eggs one by one and beat well. Add the vanilla too.

Add in all the dry ingredients: cocoa powder, espresso powder, ground almonds and bicarb and mix until well combined.

Transfer the brownie mix to your lined tin and spread into the corners. Marble your caramel over the top of the brownies. I like to use a knife to do this so some of the caramel sinks through the middles of the brownies. Scatter over the salt. If you like an salty kick use 4 tsp, if you just want a hint, stick to 2.

Bake for 30 minutes until just firm to the touch. A skewer may not necessarily come out clean at this point, but this isn't so much of a problem for brownies.

Leave to cool completely and then chill for at least an hour before cutting.

Slice it up! Small chunks will go a long way. These bad boys are rich.

Tuck in & Happy Easter!


  1. These look DELICIOUS! If it wasn't for the fact I have zero ingredients in the house, I'd be making them right now...


    1. They're worth the trip to the shops! Enjoy, Bella xx


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