Salted caramel Crunchie brownies

0
333
Salted caramel Crunchie brownies
Makes 16
For the caramel sauce
300g caster sugar
80g butter, diced
300ml double cream
1 tsp sea salt, (optional)

For the brownies
150g unsalted butter, plus extra for greasing
200g caster sugar
100g golden syrup
250g 72% dark chocolate, roughly chopped
4 medium eggs, beaten
1 tsp vanilla extract
100g plain flour
4 x 32g Crunchie bars, cut into large shards

_________________________________________________________________________________________________________________

 

To make the caramel sauce:

  1. Put the sugar in a heavy-based pan with 100ml water.
  2. Gently heat until melted, then bubble – swirling the pan, but not stirring – until the mixture turns a rich caramel colour.
  3. Remove the pan from the heat, and add the butter
  4. Whisk in the cream until combined. Stir in the salt flakes, if you want to make this a salted caramel sauce. Pour into a heatproof container and chill until needed. 

To make the brownies:

  1. Make double the quantity of the caramel sauce, then chill overnight. You need the caramel to be firm, otherwise it will dissolve into the brownie while baking.
  2. Preheat the oven to 170°C/150°C fan/gas 3. Grease and line a 20cm square cake tin. Put the butter, caster sugar and syrup in a heavy-based saucepan and place over a medium-low heat. Stir the mixture until it’s smooth and the sugar has almost melted. 
  3. Remove from the heat and stir in the chocolate until smooth. Pour into a bowl and cool for 20 minutes until lukewarm, then mix in the eggs and vanilla. Sift in the flour and a pinch of salt, and fold through until just combined.
  4. Pour half of the mixture into the tin and use a tablespoon to dollop over 16 equally sized spoonfuls of the salted caramel. Sprinkle on the shards of two Crunchie bars, then pour the remaining brownie mixture over the top to cover. Bake for 40-45 minutes. The brownie will still have a wobble to it, but will set during cooling. Sprinkle over the remaining Crunchie shards if using and press in very lightly.
  5. Cool in the tin for 20 minutes, then transfer to the fridge for two hours to set before slicing.

Per serving 320kcals, 14.4g fat (8.9g saturated), 46.1g carbs (24.8g sugars), 3.8g protein, 1g fibre, 0.160g sodium