These are not just any ordinary old brownies, these are squidgy, fudgy brownies with a salty caramel swirl and crunchy cocoa nibs!
Cocoa Nib and Salted Caramel Brownies
Serves: 16 | Prep time 20 mins | Cook time 25 mins
Ingredients
For the caramel:
- 100g caster sugar
- 3 tbsp golden syrup
- 4 tbsp double cream
- 30g unsalted butter
- generous pinch flaky sea salt
For the brownies:
- 150g unsalted butter
- 200g dark chocolate, chopped
- 4 large eggs, beaten
- 200g light brown sugar
- 100g caster sugar
- pinch salt
- 1 tsp vanilla extract
- 80g flour, sifted
- 1 tbsp cocoa nibs
Instructions
- Start by making the caramel. Put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the mixture is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, whisk to combine, then set aside.
- Preheat the oven to 170 C/Gas mark 3. Grease and line a 23 x 23cm brownie pan with baking parchment.
- To make the brownies, melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water Transfer to a large bowl and allow to cool for a couple of minutes. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.
- Pour into the prepared pan and smooth the top. Drizzle half to two thirds of the caramel over the top and use a skewer to swirl it around. Sprinkle with cocoa nibs. Bake for 20 - 25 minutes until set on top but slightly wobby in the middle still. Leave to cool completely in the tin then cut into squares.
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