Salted caramel brownies


Makes 8 large brownies or 12 small ones

225g butter, softened
250g dark chocolate (70% cocoa)

225g caster sugar
4 large eggs
150g plain flour
100g salted caramel sauce

To decorate:

Milk and white chocolate hearts

  1. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4. Line a 20 x 25cm tray with non-stick parchment paper.
  2. Place a heatproof bowl over a pot of gently simmering water. Make sure the bottom of the bowl doesn’t sit in the simmering water.
  3. Add the butter and dark chocolate to the bowl and allow them to melt together. Remove from the heat and allow to cool slightly.
  4. In a large bowl, use an electric whisk to beat together the caster sugar and eggs until the mixture is pale in colour and doubled in size.
  5. Use a spatula to fold in the flour and melted chocolate. Carefully pour into the prepared tin.
  6. Dot the caramel sauce over the top of the brownies in the tin.
  7. Ask an adult to place the tin into the oven. Bake for 25-30 minutes or until a skewer inserted in the centre comes out slightly gooey.
  8. Ask an adult to remove the hot tin from the oven. Scatter over the chocolate hearts and allow them to melt slightly. Leave the brownies to cool.
  9. Once cooled, cut into squares and give to your loved ones!

Per small brownie

395kcals, 23.6g fat (14.7g saturated), 42.6g carbs (31.3g sugars), 5.1g protein, 1.1g fibre, 0.159g sodium