Salted Caramel Brownies
Extract from Party-Perfect Bites • By Milli Taylor • Published by Ryland Peters & Small
About
Party-Perfect Bites feature
For me, brownies must be ever so slightly undercooked and fudgy. I take inspiration from Emma’s blog ‘Poires au Chocolat’ and sprinkle the swirls of caramel with cocoa nibs for a bitter crunch.
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© 2024 Milli Taylor / Ryland Peters & Small · Reproduced with permission. · Party-Perfect Bites by Milli Taylor, photography by Helen Cathcart, published by Ryland Peters & Small rrp: £16.99
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You Will Need
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Step 1Preheat the oven to 170°C (325°F) Gas 3.
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Step 2
For the salted caramel, put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the sugar is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, and gently whisk. Set aside.
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Step 3
Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, taking care that the water is not in contact with the bowl. Transfer to a large bowl. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.
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Step 4
Pour into the prepared pan and smooth the top. Drizzle the caramel onto the surface and use a skewer to swirl it around. Sprinkle over the nibs, if using, and bake for about 20-25 minutes. It should still have a slight wobble in the centre. Cut into squares.
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