Chocolate and salted rum caramel brownies
These boozy salted rum caramel brownies come together dangerously quickly, and are the perfect step up from classic chocolate brownies. They use shop-bought salted caramel and a mixture of milk and dark chocolate to make a brownie that's just that touch more special.
Ingredients
Metric
Imperial
For the brownies
- 100g of unsalted butter
- 100g of milk chocolate, chopped
- 100g of dark chocolate, chopped
- 4 Freshlay Farms Golden Yolker® eggs
- 250g of golden caster sugar
- 100g of plain flour
- 50g of cocoa powder
- 1 tsp baking powder
- 1 pinch of salt
Salted rum caramel
- 260g of salted caramel
- 2 tbsp of rum
Equipment
- 23cm square baking tin
Method
Preheat the oven to 160ºC fan/gas mark 4
Grease and line a 23cm square baking tin with baking paper
Melt the butter in a saucepan then add the chocolate. Remove from heat and allow it to melt for a couple of minutes before stirring until smooth
- 100g of unsalted butter
- 100g of milk chocolate, chopped
- 100g of dark chocolate, chopped
Beat the eggs and sugar together until pale, then whisk in the chocolate and butter mixture
- 4 Freshlay Farms Golden Yolker® eggs
- 250g of golden caster sugar
Combine the the flour, cocoa powder, the baking powder and a pinch of salt in another bowl then sift onto the chocolate mixture and beat until just combined
- 100g of plain flour
- 50g of cocoa powder
- 1 tsp baking powder
- 1 pinch of salt
Combine the caramel with the rum and mix well
- 260g of salted caramel
- 2 tbsp of rum
Spoon half the brownie mix into the tin
Add half the caramel in 3 evenly spaced stripes
Add the second half of the brownie mix
Add the remaining caramel in 3 stripes on top of the brownies then use a toothpick or chopstick to swirl it in
Bake for 25 minutes - the centre should still have a wobble
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