Caramel Kiss Brownies
40 minutes plus cooling and freezing
For the caramel:
- 125g (4 ½ oz) granulated sugar
- 50g (2oz) unsalted butter
- 60ml (4 tbsp) double cream
For the brownie:
- 150g Dr. Oetker 72% Extra Dark Fine Cook’s Chocolate
- 125g (4 ½ oz) unsalted butter, cut into small pieces
- 125g (4 ½ oz) dark brown sugar
- 2 medium eggs, beaten
- 150g (5oz) plain flour
- 1 sachet (1 tsp) Dr. Oetker Baking Powder
- Preheat the oven to 170°C (150°C Fan, Gas Mark 3). To make the caramel, line a baking tray with baking parchment and place on a heatproof board. Put the sugar in a saucepan with 60ml (4 tbsp) water. Stir over a low heat until melted. Bring to the boil and cook for 4-5 minutes until deep, rich and golden in colour and caramelised.
- Immediately remove from the heat and stir in the butter and cream, taking care as the mixture will hiss and bubble, until melted. Pour on to the lined baking tray. Leave to cool completely. The caramel will cool to a firm but pliable texture. Using a teaspoon, form the caramel into 16 chunky pieces. Place on a board lined with baking parchment and freeze for 30 minutes until firm.
- For the brownies, grease and line a deep 18cm (7 inch) square cake tin. Break the Extra Dark Chocolate into pieces and put in a saucepan. Add the butter and sugar. Heat very gently, stirring until melted. Set aside to cool for 10 minutes.
- Mix in the eggs to make a thick and glossy mixture. Sift the flour and Baking Powder on top and carefully mix together until well incorporated.
- Spoon half the mixture into the prepared tin and spread to cover the bottom. Bake for 10 minutes until lightly set. Arrange the frozen caramel pieces on top, spoon over the remaining brownie mixture to cover the caramels and return to the oven for about 30 minutes until risen and firm on top – the mixture should be slightly soft underneath. Leave to cool for about 1 hour until firm enough to remove from the tin. Cut into 16 pieces and enjoy warm. Alternatively, allow the brownie to cool completely before serving for a sticky, indulgent treat.
To save time, use 200g (7oz) dairy toffees instead of making your own caramel; just unwrap the toffees and use without freezing.
Choose your favourite Dr. Oetker Chocolate from the range and make up your own combinations. Try adding 5ml (1 tsp) Dr. Oetker Lemon Extract to the White Chocolate mixture instead of the Vanilla Grinder, or add 2.5ml (1/2 tsp) Dr. Oetker Caramel Flavour to Milk Chocolate truffles, and a few drops Dr. Oetker Rose Flavour is a delicious flavour to go with Dr. Oetker 72% Extra Dark Chocolate.
Recipes in this series: