A squidgy, fudgy brownie with a salty caramel swirl and crunchy cocoa nibs.
Ingredients
For the caramel
100g caster sugar
3 tbsp golden syrup
4 tbsp double cream
30g unsalted butter
generous pinch flaky sea salt
For the brownies
150g unsalted butter
200g dark chocolate, chopped
4 large eggs, beaten
200g light brown sugar
100g caster sugar
pinch salt
1 tsp vanilla extract
80g flour, sifted
1 tbsp cocoa nibs
Instructions
Start by making the caramel. Put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the mixture is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, whisk to combine, then set aside.
Preheat the oven to 170 C/Gas mark 3. Grease and line a 23 x 23cm brownie pan with baking parchment.
To make the brownies, melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water Transfer to a large bowl and allow to cool for a couple of minutes. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.
Pour into the prepared pan and smooth the top. Drizzle half to two thirds of the caramel over the top and use a skewer to swirl it around. Sprinkle with cocoa nibs. Bake for 20 - 25 minutes until set on top but slightly wobby in the middle still. Leave to cool completely in the tin then cut into squares.
Notes
Taken from Party Perfect Bitesby Milli Taylor with permission from the author.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/10/27/salted-caramel-cocoa-nib-brownies/