Salted Caramel Brownies
Technique
Oil at that point line a 23cm square traybake tin with heating material.
Dissolve 200g unsalted margarine in a medium container, break in 100g chocolate (70% cocoa solids) and 100g chocolate (half cocoa solids), at that point expel the skillet from the warmth and trust that the 3D shapes will liquefy.
In a little bowl, blend 175g Carnation caramel from a 397g can with 1 tsp ocean salt – it will extricate up.
Put the remainder of the caramel in a huge bowl with 200g brilliant caster sugar and 4 medium eggs, and beat with an electric hand blender or inflatable rush until even. Rush in the chocolate and spread.
In another bowl, consolidate 130g plain flour, 50g cocoa powder and a decent touch of table salt, at that point filter this on the chocolate blend. Beat quickly until smooth.
Empty a large portion of the brownie hitter into the tin and level it with a spatula.
Utilizing a teaspoon, spoon half of the salted caramel on the hitter layer in 5 thick, equally divided stripes.
Spoon the remainder of the brownie player on top and smooth it out, doing whatever it takes not to upset the caramel underneath. Top with the remainder of the caramel in the equivalent stripy style. Drag a stick or tip of a blade through the caramel to make a feathered example on the top.
Dissipate with somewhat more ocean salt, at that point prepare for 25-30 mins or until risen right to the center with a firm covering on top. At the point when prepared, the brownie will wiggle only a little when you shake the tin.
Let it cool totally in the tin, at that point cut into squares.
Oil at that point line a 23cm square traybake tin with heating material.
Dissolve 200g unsalted margarine in a medium container, break in 100g chocolate (70% cocoa solids) and 100g chocolate (half cocoa solids), at that point expel the skillet from the warmth and trust that the 3D shapes will liquefy.
In a little bowl, blend 175g Carnation caramel from a 397g can with 1 tsp ocean salt – it will extricate up.
Put the remainder of the caramel in a huge bowl with 200g brilliant caster sugar and 4 medium eggs, and beat with an electric hand blender or inflatable rush until even. Rush in the chocolate and spread.
In another bowl, consolidate 130g plain flour, 50g cocoa powder and a decent touch of table salt, at that point filter this on the chocolate blend. Beat quickly until smooth.
Empty a large portion of the brownie hitter into the tin and level it with a spatula.
Utilizing a teaspoon, spoon half of the salted caramel on the hitter layer in 5 thick, equally divided stripes.
Spoon the remainder of the brownie player on top and smooth it out, doing whatever it takes not to upset the caramel underneath. Top with the remainder of the caramel in the equivalent stripy style. Drag a stick or tip of a blade through the caramel to make a feathered example on the top.
Dissipate with somewhat more ocean salt, at that point prepare for 25-30 mins or until risen right to the center with a firm covering on top. At the point when prepared, the brownie will wiggle only a little when you shake the tin.
Let it cool totally in the tin, at that point cut into squares.