It’s not often that I attempt a recipe for the first time and it turns out to be one of the most delicious things I’ve ever tasted, but the Salted Caramel Crack Brownies from Anna Jones’ ‘A Modern Way to Eat’ exceeded all my expectations. I made it for dessert when we had friends over and our mate Matt exclaimed that it was the best brownie that he’d ever tasted. SCORE. Gooey and rich without being uncomfortably so, the salted caramel swirls took the whole thing from a nine to a 10. The only issue is that it wasn’t exactly the speediest process. The brownie mixture itself was a doddle, but Anna’s recipe suggests to make the caramel sauce yourself and whilst it’s do-able (Mark was much better at it than I was because I’m an impatient sod that wants the sugar to melt like 10 minutes ago), it’s time consuming. So I’ve come up with my own little adaption that means that it can be made in one bowl (minimal washing-up – YAY!) and takes around an hour from start to finish, with cooling time. The secret? Shop-bought caramel sauce with a sprinkling of salt over the top as the final touch. Here’s what you need…
SALTED CARAMEL CHOCOLATE BROWNIES (makes 12 squares): A deliciously moist brownie recipe that’s gooey in the middle and crispy on the outside with a salted caramel topping that not only looks pretty impressive, but tastes SO GOOD too.
You will need: 150g Dark Chocolate, 150g Unsalted Butter, 250g Unrefined Golden Caster Sugar, 3 Eggs, 1 Teaspoon Vanilla Extract, 100g Plain Flour, 150g Caramel Sauce, A Sprinkle of Salt
For the method watch the video above, but it’s pretty easy and won’t take you long to pick up. It’s a case of doing a bit of melting, adding your dry ingredients, flopping it into a baking tray and then dolloping the caramel sauce on top before making it look pretty and then eating the rest of the caramel sauce straight from the pot whilst the brownie bakes. Easy peasy.
Photos by Lauren Shipley