Salted Caramel and Rosemary Brownies

By Sunday, November 29, 2015

I used to think that Slutty Brownies were my favourite kind of brownie, but oh how wrong I was! Now whilst Salted Caramel brownies aren't exactly a new invention, I will admit I have only recently got around to making them myself, and I am now hooked...! They are super easy to make and taste like a piece of heaven. The salted caramel keeps them really moist and the hint of rosemary helps to break up the richness of the chocolate and caramel. The real challenge with these is not in the making of them, but limiting yourself to just one! 




Makes 24

You will need:

200ml double cream
200g light brown muscovado sugar
1 tsp vanilla extract
70g butter
large pinch salt
2 sprigs rosemary

250g plain flour
250g butter
400g light brown sugar
3 eggs
150g dark chocolate
60g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
large pinch salt


Begin by making the caramel a few hours ahead of the brownies. In a small saucepan, add in the cream and rosemary and place over a medium heat. Heat the cream until it is just about to boil, then remove from the cooker and leave to infuse for an hour. Once infused, discard the rosemary stalks and pass the mixture through a fine sieve to rid the cream of any lumps.


Once the hour has passed, place the butter and sugar in a small saucepan and over a medium heat. Allow the butter and sugar to melt then bring to the boil, stirring rapidly. Stir for around 4-5 minutes until the sugar has dissolved. Then, add in the cream and bring the mixture back up to the boil. Boil for another minute or so, just until everything is well combined and the mixture begins to look thick and syrupy. Remove from the heat and stir in the vanilla and salt. Pour into a heatproof bowl and leave for an hour to set at room temperature. 


Once the caramel has reached room temperature, begin making the brownies. Preheat the oven to 180 degrees / gas 4. Either using a bain-marie or the microwave, melt the dark chocolate. In a seperate mixing bowl, cream together the butter and sugar. Then, add in each egg one by one with the vanilla, stirring regularly to ensure everything is well combined. Stir in the melted chocolate. 

In a separate mixing bowl, sieve the flour, baking powder and cocoa powder. Add in a pinch of salt, and then gradually pour the dry ingredients into the chocolate mixture. Stir until well combined. Then, line your baking tin with greaseproof paper and spoon in half of the brownie mixture, using a spatula to ensure it is level. Use a palette knife to spread a thin layer of caramel over the brownie mixture, taking care not to push the caramel into the brownie mixture. Then, spoon the remaining brownie mixture over, using a spatula to make sure everything is level. 



 Bake in the oven for 35 - 45 minutes until the mixture keeps a slight wobble, but is almost set. Leave to cool completely on a wired rack.  


Once cool, turn out of the tin and cut into slices. Serve and enjoy!













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