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Donna Hay: Basics to Brilliance

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Salted Caramel Brownies

Try this quick and easy vegetarian dessert from Donna Hay's Basics to Brilliance.

Ease of Cooking
Easy

Method of Cooking
Baking

Prep Time
20 minutes

Cooking Time
60 minutes

Yield
16 servings

Chef/Host

Ingredients

  • Salted caramel brownies:
  • 140 grams store-bought caramel fudge, roughly chopped
  • 1 x quantity molten choc-chunk brownie mixture (see basic recipe)+
  • 1 teaspoon sea salt flakes
  • Molten choc-chunk brownies:
  • 1 cup plain (all-purpose) flour
  • ¾ cup cocoa
  • ¾ cup brown sugar
  • 1⅓ cups caster (superfine) sugar
  • 175 grams unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 125 grams dark chocolate, chopped

Method

    Salted caramel brownies:
  1. Sprinkle the fudge over the brownie mixture, pressing in gently. Sprinkle with the salt. Bake for 50 minutes – 1 hour or until the brownie is set. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
    NOTE:
  1. + This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 5.
    To make molten choc-chunk brownies:
  1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
  2. Add the chocolate and stir to combine.
  3. Preheat oven to 160°C (325°F).
  4. Lightly grease and line a 20cm square tin with non-stick baking paper.
  5. Spread the mixture into the tin.
  6. Bake for 50 minutes – 1 hour or until the brownie is set+.
  7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
    NOTE:
  1. + The brownie is ready when the top feels set to the touch.
    TIPS:
  1. If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the centre.
  2. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.
  3. Brownies will keep in an airtight container for up to 1 week.

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