SALTED CARAMEL STUFFED BROWNIES

Ingredients

Brownie

7 oz / 200g unsalted butter
7 oz / 200 g oz/200g dark chocolate (US - semi sweet chocolate chips, Aus - melting chocolate) (Note 1)
1 cup brown sugar
3 eggs , lightly whisked
1 tsp vanilla extract (or essence)
1/2 cup plain flour
1/4 cup cocoa powder
Pinch of salt

Salted Caramel

Instructions

Preheat oven to 170C/340F.
Butter and line a 8 x 8” / 20 x 20 cm square tin with parchment (baking) paper.
Place the butter and chocolate in a bowl placed over a small amount of simmering water in a pot. (Note 3) Leave it until the chocolate and butter are melted – about 5 minutes. Mix to combine until smooth, then remove the bowl from the pot and allow to cool slightly – 5 minutes.
Add the sugar, eggs and vanilla extract into the chocolate and mix well to combine. Add the flour, cocoa powder and salt and mix until just combined.
Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
Pour over the Salted Caramel, spreading it to cover the brownie batter.
Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” (see photo below).
Place in the oven and bake for 25 minutes (for very gooey brownie) to 30 minutes (for moist but not gooey brownies). I baked the one in the photos for 28 minutes. (Note 4)
Leave to cool in the pan for 10 minutes then turn out onto a rack (Note 5). Once cooled, cut into 16 squares.

Salted Caramel

Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute, then when it is heated (when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes. (Note 6) It should be a very pale golden colour.
Remove from stove and whisk for 30 seconds. (Note 6)

source:https://www.recipetineats.com/salted-caramel-stuffed-brownies/

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