I can honestly say this is my best brownie recipe to date. Please don’t be put off by the long method, they are ridiculously easy to make. The secret is to trust yourself when taking them out of the oven still wobbling! I promise they will set…just enough, gooey is in the title!
Ingredients:
- 200g unsalted butter
- 100g milk chocolate broken into small pieces (1 bar; I used Green & Blacks 37% cocoa)
- 100g dark chocolate broken into small pieces (1 bar; I used Lindt 70%)
- 397g (1 can) carnation caramel (or make your own if you have the time)
- 2 teaspoons of sea salt
- 200g fine golden caster sugar
- 4 medium sized eggs
- 140g plain flour
- 60g cocoa powder
Method:
- Pre-heat oven to 170 C.
- Grease and line a square baking tin (approximately 23cm x 23cm).
- Slowly melt the butter either over the hob or in the microwave. When melted remove from the heat, add all of the chocolate and stir until chocolate has also melted.
- In a small bowl mix roughly 1/3 (approximately 100g) of the caramel with ONE teaspoon of the sea salt and set aside.
- Pour the remaining caramel into a separate larger bowl. Add the caster sugar, eggs and beat with a whisk (hand whisk is fine).
- Add in the chocolate/butter mixture and whisk again until smooth.
- Sift in the plain flour and cocoa powder and then whisk everything together.
- Pour half of the mixture into the baking tin. Then using a teaspoon, spoon half of the salted caramel on top in evenly spaced lines (4-5 lines).
- Spoon over the remaining brownie mixture and top with the remaining caramel in a pattern of your choice. You could use a cocktail stick to create a more delicate design. I personally like the unrefined look!
- Sprinkle some more crushed sea salt over the top and then bake for approximately 30 minutes.
- I have found that THE SECRET to making the perfect gooey brownies is to trust yourself and take them out of the oven when you have a firm crust on top but whilst the mixture is still wobbly.
- Leave to cool in the tin for fifteen minutes then use the edges of the baking paper to pull the brownie out. I then put mine into the fridge for at least an hour before attempting to cut into squares.
These gooey brownies are best eaten at room temperature or slightly warm with vanilla ice cream. I always make two batches because they don’t last long!
