Salted Caramel Crunch Brownies

cook 30 mins
  • 150 g (5 oz) unsalted butter, plus extra for greasing
  • 150 g (5 oz) plain dark chocolate, broken into small pieces
  • 100 g (3 1/2 oz) dulce de leche or thick caramel sauce
  • 2 large eggs
  • 75 g (3 oz) soft dark brown sugar
  • 75 g (3 oz) caster sugar
  • 1/4 teaspoon salt
  • 50 g (2 oz) self-raising flour
  • 100 g (3 1/2 oz) walnut pieces, chopped
  • 1 teaspoon sea salt flakes
  • Grease a 30 x 20 cm (12 x 8 inch) brownie tin and line with nonstick baking paper (see page 9). Place the butter and chocolate in a small saucepan over a low heat and warm until just melted. In a separate saucepan, gently warm through the dulce de leche or caramel sauce.
  • Meanwhile, place the eggs, brown sugar, caster sugar and salt in a large bowl and whisk until combined. Using a rubber spatula, stir in the melted chocolate, flour and half of the chopped walnut pieces.
  • Scrape the mixture into the prepared tin. Scatter over the remaining walnuts, then drizzle with the dulce de leche or caramel sauce and sprinkle with the sea salt flakes.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until just firm to the touch, but with a slightly fudgy texture.
  • Leave to cool in the tin for 1–2 minutes, then lift on to a board using the lining paper and cut into 12–16 squares. Serve warm or cold.
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