These brownies are my absolute favourite. They are wonderful, gooey, beautiful, glorious, ridiculously indulgent and just utterly delicious. I have made these for many a client and more than once they have been quoted as being the best brownies ever.
I unfortunately cannot take all of the credit. The recipe is originally based on the wonderful Anna Jones’ suitably named Salted Caramel Crack Brownies which, I have tweaked ever so slightly. After one bake they quickly became my go-to brownie recipe that I have since memorised and could make in my sleep. They are ridiculously easy to make and use one pan - something which, in my eyes is always an absolute winner.
for the caramel:
100g golden caster sugar
maldon sea salt
3tbsp milk or coconut milk
for the brownies:
150g dark chocolate (ideally at least 70%)
250g golden caster sugar
3 free-range eggs (Burford Browns will forever be my favourites)
100g plain flour (gluten-free plain flour also works really well)
1 jar of morello cherries in Kirsch, drained
First make the caramel. Get a piece of baking paper ready. Place the sugar in a pan over a medium heat and carefully wait until all of the grains have dissolved. Brush down the sides with a little water if needs be. Once you have molten sugar, remove from the heat and add the butter, mixing until incorporated. Add the milk and then put back on the heat for 2-3 minutes, beating as you do until you have a lovely thick, golden caramel. Pour on to the paper, sprinkle with salt and pop in the freezer to harden.
While the caramel is cooling down, make the brownies. Preheat the oven to 180C/160C fan and line a 20cm x 20cm tin with paper.
Place the butter and the chocolate in a pan (I often use the same one I made the caramel in) and over a gentle heat melt the two together. Once beautifully melted, take the pan off the heat and add the sugar, followed by the eggs, one at a time and finally the vanilla, cherries and flour, mixing after each addition.
Once the caramel has hardened, chop into 1cm pieces. Mix half into the brownie mixture and pour the deliciously, gooey mix into your tin. Top with the remaining caramel, a good sprinkle of salt and these bad boys are ready for the oven.
Bake for 25 minutes. A crust will form on top and the caramel will have created deep amber pools. The key with these brownies is to leave them for a while. Believe me, this isn't easy, but they need to sit for a good hour or so until completely cool.
Once you have sufficiently restrained yourself for a few hours, grab a chunk and dig in...waiting that long, you have definitely earned it.