350 g salted butter, plus extra for greasing
115 g plain flour
1 tsp sea salt
200 g cocoa powder
2 tbsp instant espresso powder
650 g caster sugar
6 large free-range eggs
200 g good quality dark chocolate chips
300 g classic salted caramel sauce, chilled *
Preheat the oven to 170C.
Butter and line a 30 × 20cm (12 × 8 in) brownie pan with baking parchment.
Sift the flour into a bowl and add the sea salt.
In a separate bowl, whisk together the cocoa and espresso powders.
Weigh out the sugar in another bowl and the chocolate chips in another.
Gently melt the butter in a large saucepan over a medium heat.
Remove the from the heat and, using a rubber spatula, gently mix in the cocoa and espresso powders and stir to a smooth paste.
Add the sugar in three stages, mixing thoroughly but gently to obtain a thick paste.
Add the eggs two at a time, beating well but not vigorously so you incorporate as little air into the mix as possible.
Fold through the flour and salt mix and then the chocolate chips, until thoroughly combined.
Pour two thirds of the brownie batter into the prepared brownie pan and smooth to form an even layer. Dollop the cold salted caramel over the top.
The larger the dollops, the more extreme the pockets of caramel in the finished brownies – if they are smaller, you’ll get a more uniform layer.
Working quickly before the mixture cools and seizes, ripple over the remaining third of the brownie batter to cover the entire surface of the previous layers.
Bake for 20-25 minutes, or until firm around the edges but still slightly jiggly in the middle. Leave to cool in the pan, then refrigerate for at least 4 hours before cutting.
Brownies are best stored in the fridge for up to 1 week.
For the classic caramel sauce (makes 500g)
200 ml double cream
¾ tsp sea salt
225 g caster sugar
3 tbsp glucose syrup
4 tbsp water
65g salted butter
In a small saucepan, warm the cream and salt over a low heat until hot but not boiling, stirring often to avoid scorching.
Alternatively, warm in the microwave in a suitable jug.
Cover to keep warm while you make the caramel.
Heat the sugar, glucose syrup and water to make a dark, wet caramel.
Once the caramel is ready, remove from the heat and, being very careful, gradually add the warmed cream and salt.
It will bubble and spit ferociously.
Do not stir until the bubbles have died down.
Add the butter and stir well.
If you have lumps of caramel, return to a low heat and stir until the lumps have dissolved.
If not using immediately, pour the sauce into sterilised jars while still hot.
he sauce will keep in the fridge for up to 2 months.
Extract from Salted Caramel Dreams by Chloe Timms, published by Hardie Grant.