Since last month I've been attempting to get used to 9-5 commuting and a new job. Gone are the old days of baking at midnight after a late shift and having the whole next morning to take photos, read and drink coffee. Even though my days are now shorter it feels like there's not enough time in the day.
My body clock is taking some time to adjust so at 6am on Sunday morning I was up baking brownies. I figured that was the only way to make being awake so early on a Sunday more bearable.
Brownies are my go to thing. I'd make them each week if I trusted myself not to eat the whole batch. But I've never made them in this way, stuffed with salted caramel. Not the oozy kind, but the kind you make with condensed milk that sets really well once baked. And, most importantly, the kind that reminds me how much I love baking and how I really do need to make more time for it regardless of what hours I'm working!
S A L T E D C A R A M E L S T U F F E D B R O W N I E S
(Recipe adapted from Recipe Tin Eats, makes 16 brownies)
200g unsalted butter
200g Lindt Excellence salted caramel dark chocolate
180g soft light brown sugar
3 eggs
1tsp vanilla extract
60g plain flour
30g cocoa powder
Salted caramel:
395g sweetened condensed milk
2tbsp golden syrup
60g unsalted butter
1tsp flaked sea salt
- Place the butter and dark chocolate over a pan of barley simmering water and gently melt. Takeoff the heat and leave to cool for 5 minutes.
- In a large bowl, add the sugar, eggs and vanilla and whisk until combined.
- Pour the chocolate mix into the sugar mix and stir together until smooth and silky.
- Fold in the flour and cocoa powder until just combined and set the brownie batter aside.
- Line an 8x8" tin with baking paper and preheat the oven to 170 degrees.
- To make the caramel, add all ingredients to a medium pan on a low - medium heat and stir together.
- Whisk continually until the caramel starts to turn a little more golden and to steam. Remove from the heat and continue to whisk for a further minute.
- Pour half the brownie batter into the prepared tin and top with the caramel mix. Smooth the remaining brownie batter over the top.
- Bake for 25-30 minutes, until the top has a smooth crisp skin. The brownies once done will have a little wobble in the centre but will firm up as they cool out the oven.
Thanks again to Lindt for my stash of chocolate! This is not a sponsored post. I just love Lindt, a lot.
