Caramel Swirl Brownies

In short, my favourite brownies with caramel. These are gooey and decadent. Delicious served with a cuppa or heated with ice-cream.

Ingredients:

Method:

Preheat oven to 180° (or 160° fan – not in original recipe but that’s what I did with my fan oven) and grease and line a 20 cm x 30 cm tray.
Melt the chocolate and butter in a large saucepan, stirring regularly to ensure the chocolate doesn’t burn.
Remove from the heat when molten. Allow to cool slightly then add the sugars, eggs and flour. Stir well.
Pour into the tray and level it out mixture with the back of a spoon or palette knife.
Use a teaspoon to randomly add blobs of caramel on the surface of the brownie mixture. Use a skewer or the handle of a teaspoon, to gently swirl the caramel through the brownie mixture. A few gentle swirls is plenty, you don’t want the caramel to disappear into the brown mixture.
Bake for 22-25 minutes, until the brownie has stopped wobbling and is starting to look a little cracked at the edges.
Cool on a wire rack and then remove from tin and cut into squares.

Some @thecakemum observations/tips:

Use a tin similar in size to the one the recipe recommends.If you don’t have the right size tin, you are better off using a smaller one than a larger one. I learnt that lesson (see above)
I used Lidl Fin Carre Dark Chocolate.
when I went to remove the paper, it was stuck and took a while to peel off.
The brownies keep really well. I wrapped them in greaseproof paper, then clingfilm and left at room temp. They were still delicious a few days later.
The brownies also freeze well.
The other half of the caramel tin can be heated adn severed as ice-cream sauce or added to buttercream, to make a lovely caramel butterecream.

Happy Baking

De (aka thecakemum)

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