Tanya Burr is a woman of many talents, but it’s her baking book that may be my favourite venture of hers so far. I can’t recall any other book where I have tried, tested and succeeded at so many recipes in such a short period of time – so I thought I would share one of them today. This salted caramel brownie recipe from Tanya Bakes is one my favourites, one I made twice within ten days as it was so popular.
The rich fudge-like chocolate and gooey caramel centre is pure indulgence, making it the ultimate sweet treat to impress whoever, whatever the occasion.
If you’re new to baking or want to show off to your colleagues then you’ve picked a winner here – all you got to do is…
Once you have pre-heated the oven to 180c, melt the 200g of butter and 300g of dark chocolate in a bowl over a pan of simmering water (be careful not to put too much water in the bottom).
Once the chocolate and butter have melted together, add in 300g of caster sugar, followed by 4 eggs and a drop or two of vanilla extract – mixing well until it looks light and fluffy. Measure 160g of plain flour and 60g of cocoa powder, sifting the two ingredients together into the mixture.
Half of the mixture needs to be poured into a grease-proofed baking tin, followed by a whole tin of Carnation caramel – I dare you
not to lick the spoon after – sprinkle some sea salt flakes on top, then add in the remaining chocolate mix.
Bake for 25 minutes, and then remove it from the oven to let it cool. I use this time to clean up and by the time I’m finished, the brownies are ready to be cut into squares for friends and family to enjoy!
Naughty but SO nice, just how Salted Caramel Brownies should be, right?
For the full recipe and so many more delicious baking ideas, be sure to pick up a copy of Tanya Bakes here.
What’s your favourite recipe from Tanya Bakes?