Cocoa Nib and Salted Caramel Brownies

A squidgy, fudgy caramel brownie with a salty caramel swirl and crunchy cocoa nibs.

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
  1. 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.
  2. Preheat the oven to 170 C/Gas mark 3. Grease and line a 23 x 23cm brownie pan with baking parchment.
  3. 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.
  4. 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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