Baking

Salted Caramel Brownies | Tanya Bakes

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Salted caramel brownies with magic stars topping. Delicious!

 

To celebrate my lovely friend Molly’s birthday, on the afternoon of her special day we decided to do a spot of baking to celebrate. Aside from making some bargain Frozen Cupcakes from a packet mix (who could resist?), we picked up the new baking book by YouTuber and Blogger Tanya Burr. Molly gifted me ‘Tanya Bakes’  recently (thank you Molly!), and we looked through the pages of tempting recipes trying to find what we’d create.

We settled on the Dark Chocolate, Salted Caramel Brownies! These were so easy to make and I have included the recipe below, with a few of our own touches here and there.

 

Ingredients:

  • 200g Butter
  • 300g Dark Chocolate (70% cocoa solids)
  • 300g Golden Caster Sugar
  • 4 Eggs
  • 1 Teaspoon Vanilla Extract
  • 160g Plain Flour
  • 60g Cocoa Powder
  • 1 Tin Carnation Carame
  • 1 Teaspoon Sea Salt Flakes
  • Magic Stars (for decoration, optional!)

1.First things first is to preheat your oven! Your oven should be preheated to 180C/350F/GM4. After this step, it’s time to prepare your baking tin with greaseproof paper. Tanya recommends a 30 x 20cm baking tin for the best results.

2. Once the preparation is over, it’s time to get baking! The first task is to melt both the butter and the dark chocolate. The way to go about this is to place these two ingredients into a glass bowl, set over a pan of simmering water. The important thing to remember when doing this task is to ensure that the water does NOT touch the bottom of the bowl.

3. Once the dark chocolate and butter has fully combined and melted, remove the bowl from the pan. Take the golden caster sugar and whisk into the melted butter and chocolate mixture. To do this we used a handheld mixer, however just using a whisk or even a KitchenAid appliance will do the job just as well.

4. After the caster sugar, melted chocolate and butter have been mixed, the next step is to add the eggs and vanilla extract. Whisk well until the brownie mixture is bubbly and light.

5.The next step is to fold in both the plain flour and cocoa powder, trying to knock out as little air as possible when doing so.

6.Next, pour half of the mixture into the lined baking tin. Pour the caramel into the tin, spreading it evenly over the first layer of the brownie mixture. Sprinkle and teaspoon of sea salt flakes onto the caramel, and then pour over the remaining brownie mixture.

7. Despite this not being in the recipe, we decided to sprinkle some magic stars across the top of the mixture- because who can resist them?

8. Pop the brownies into the oven, and bake for 20-25 minutes.When the brownies are done, remove from the oven. If it has a slight wobble, don’t worry! The brownies will continue to cook as they cool, and will soon become fudgy!

9. Leave the brownies to completely cook in the tin, then remove and cut the brownies into squares.

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Dark Chocolate Salted Caramel Brownies…delicious!

This recipe was so easy to follow and beautifully written. The brownies were also absolutely delicious and so easy to make! Tanya’s book is currently £8.49 on Amazon, and after having it for only a few days I am already so inspired to get back into baking! All of Tanya’s recipes look so wonderful and I can’t wait to bake even more!

HAPPY BAKING!

Tanya Bakes is available to buy HERE.

Did you miss my last baking post? Catch up HERE!

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