caramel | The Proof of the Pudding


Ok, so I’ll be the first to admit that this recipe isn’t going to win any brownie (seewhatIdidthere?) points for originality – the combination of sea salt and caramel or toffee, essentially sweet and salty, is not going to be a revelation to you. However, this is what I’ve been baking lately and goddammit if it isn’t delicious, so it feels only fair to share the recipe in case you’re in need of a ridiculously indulgent treat. Because that’s exactly what this is, and it will satisfy any chocolate cravings instantly.

Last month we were given a joint birthday hamper filled with some amazing goodies, including this toffee crème:

(There’s also a mocha crème that we haven’t opened yet, which I think shows incredible restraint. When that day comes….uhhhhhh.)

Anyway, this. Is. The. Bomb. It’s brilliant on top of vanilla ice cream, and obviously it can be eaten straight out the jar with a teaspoon (been there, done that), but I thought I’d have a go at using it in some baking, and salted brownies was the obvious answer. This recipe is based on the best brownie recipe ever. Of course, you don’t need to have this particular product to make the recipe – you could use any caramel or toffee that you already have or can find in the shops, as long as it’s soft enough to swirl through the brownie mix.

One year ago:
– Chocolate fondant
– Rhubarb curd and rhubarb cordial

Two years ago:
– Banana bread
– Triple chocolate cheesecake
– Slow cooked BBQ pulled pork

Ingredients (makes about 16 brownies) 190g dark chocolate 190g unsalted butter, plus a little extra for greasing 3 medium eggs 250g caster sugar ½ tsp vanilla extract 115g plain flour ½ tsp sea salt flakes, plus a few extra pinches for the top

3 or 4 tbsp of toffee crème (or other toffee/caramel product!)