I've seen these first on the Instagram profile of the Donna Hay magazine weeks ago and I instantly knew I wanted to give them a try at one point and finally came around to it today!
Here's the link to the recipe: https://www.donnahay.com.au/recipes/desserts-and-baking/salted-caramel-chocolate-brownies
120g (3/4 cup) all-purpose flour
220g (1 1/4 cups) brown sugar
1/8 teaspoon baking powder
120g (1/3 cup) store-bought thick caramel or dulce de leech
2 teaspoons vanilla extract
2 eggs
150g (1 1/5 stick) unsalted butter
150g (4.5 oz) dark chocolate
1/2 teaspoon seasalt flakes (or to taste)
1) Melt the butter over low heat, then leave to cool a bit. Chop the chocolate and set aside.
2) In the meantime, place the flour, sugar and baking powder in a bowl and mix to combine.
3) Preheat the oven to 160°C (325°F). Add the caramel, vanilla, eggs and butter and which until smooth.
4) Stir through the chocolate and spoon the mixture into a 20cm (8 inch) square cake tin lines with non-stick baking paper.
5) Sprinkle with the salt and cook for 30-35 minutes or until just firm around the edges. Allow to cool in the tin before cutting into squares.
Yield: 16 to 20, depending on how big you like yours
Active preparation time: about 20 minutes
Total preparation time: 55 minutes
Here's how they look:
I used about 1/4 teaspoon of sea salt instead of 1/2 teaspoon. I normally like the combination of sweet and salty, but the flakes already looked like so much and I was getting afraid so I stopped after 1/4 teaspoon.
Otherwise, these brownies or rather blondies are super super delicious. They stay super soft and the chocolate pieces are beautifully melted and bring the slight bitterness in the mix. The caramel adds a great layer of taste. I'm sure they'll be gone in no time!
Have a beautiful weekend!!
