Salted Caramel Brownies

The combination of chocolate and caramel is a match made in heaven but to add salt flakes takes the over the top richness off and makes for a very delicious square of indulgence, thanks Luke and Donna Hay.  Why not try these over the Easter weekend, remember chocolate over Easter is guilt free. 

Ingredients

150g good quality dark chocolate
200g chopped unsalted butter
1 1/2 cups (265g) brown sugar
3 organic eggs
3/4 cup (110g) plain flour, sifted
2 tablespoons cocoa, sifted
sea salt flakes for topping
Caramel
3/4 cup (180ml) single cream
90g chopped unsalted butter
1/1/2 cups (330g) caster sugar
1/2 cup water

Method

Preheat oven to 160 degrees C
Place chocolate and chopped butter in a small saucepan over low heat and stir until all melted and smooth.  Set aside to cool slightly.
Combine sugar, eggs, flour and cocoa in a large bowl and whisk to combine.
Add the chocolate mixture whisk until well combined.
Grease and line with non stick baking paper a slice tray 20cm x 20cm.
Pour the mixture into the prepared tray and spread evenly.
Bake for 30-35 minutes or until cooked.  Test with a skewer.
Allow to cool at room temperature and then refrigerate.

Caramel

Place the cream and butter in a small saucepan over medium heat until the butter is melted.  Set aside.
Place the sugar and water in a small deep saucepan over high heat and with a metal spoon stir to combine.  Bring to the boil without stirring until dark golden.
Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine.
Return the pan to a low heat and stir for 5 minutes or until the caramel has slightly thickened.
Carefully pour caramel onto cooked and cooled brownie.
Refrigerate for 4-5 hours to become firm.
Cut into small squares and sprinkle salt flakes to taste just before serving.

Stunning!

Mamma Marmalde