Salted Caramel Chocolate Brownie

• 14 oz. Carnation Caramel
• 1 level tsp flaky sea salt
• 1 C. unsalted butter – plus extra for greasing
• 1 C. dark chocolate broken into cubes.
• 1 C. fine sugar (take granulated sugar and pulse it in a blender till fine)
• 4 medium eggs
• 1 generous cup plain flour
• 2 oz. cocoa powder
Pre-heat the oven to 350 F.
Grease and line a 9” square baking tray
In a small bowl, mix 1 cup of the caramel with 1 tsp sea salt.
Heat the butter in pan and once melted turn off the heat.
Add the chocolate to the butter and give it a good stir until melted.
In a large bowl, whisk the remaining caramel together with the sugar and eggs until even and fluffy and then whisk in the chocolate butter mix.
In a separate bowl, combine the flour and cocoa and then sift this into the wet mixture.
Fold the mixture together until smooth.
Pour half the brownie into the prepared tin and level out with a spatula.
Spoon half the caramel in strips down the length of the tin and then top with the remaining brownie mixture.
With the remaining caramel, repeat the striping process on top of the brownie, and if you want to make it a little prettier use a sharp knife of cocktail stick to create a pattern.
Bake for 25-30 minutes, until risen all the way through with a firm crust on top.
Once ready, remove the brownie from the oven and leave to cool in the tin,
Cut into squares and enjoy!

To see my books visit here.
To view my other blog visit here.