The Famous Gartur Salted Caramel Brownies
Okok, they probably aren’t famous, but above any other recipe I have ever been asked for, this one has been requested the most. They are long perfected, years in development brownies that hit that exact spot of sweet and salty and rich and sticky that brownies really should be. They are what we bring to every single bake sale and retreat and workshop and and and…so finally, I will let you in on the secret…
Makes 1 9x9in tray of brownies.
For the brownies:
165g powdered cocoa
For the Caramel:
200g double cream
1T. sea salt flakes
Preheat the oven to 180C/360F
In a saucepan, melt the butter and add the sugar and cocoa. Mix well.
Leave to cool until it is just warm. Add eggs and vanilla and mix well.
Add flour and mix.
Pour into a lined 9x9 pan.
In a clean pan, melt the sugar for the caramel. You will need to keep an eye on it and stir occasionally so it doesn’t burn.
Once melted, add the cream slowly. The mix will steam and bubble, so mix with a long handled spoon.
Add a pinch of salt to the caramel and mix.
Pour the caramel on top of the brownie and swirl it in with a knife, leaving it mostly unmixed.
Bake for 35 minutes. The brownie should be just set. Sprinkle the rest of the sea salt over the top.
Leave to cool completely….if you can.