Famous Recipe | Best Seller Salted Caramel Brownies | London Bakery 'Bad Brownie'

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and is richer in flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Butter and line a 19-20cm square baking tray with parchment paper.

In a large bowl, add the eggs and sugar and beat slightly.

Set the eggs aside while making the chocolate mix.

Chop the chocolate into small pieces. Save 1/3 of the chopped chocolate in a small bowl and set aside.

Add the butter into a small saucepan and allow to melt on low heat.

Once melted, turn off the heat and add the remaining 2/3 of the chocolate. Stir constantly until all the chocolate has melted, being careful not to burn it.

Remove from heat and set aside to cool slightly.

With a hand mixer, beat the sugar and egg mix for another 5 minutes, until pale and fluffy.

Pour the melted chocolate into the egg mixture. Stir until well combined.

Sift the flour into the batter. Add a pinch of salt. Fold gently until all the flour is fully combined.

Fold in the remaining chopped chocolate into the batter.

Pour the batter into the lined tray and level with a spatula.

Bake in a preheated oven at 170°C (fan) for 22-25 minutes.

Allow to cool completely before filling with the caramel.

Meanwhile, prepare the caramel sauce by putting sugar into a heavy-bottomed saucepan and placing it on medium heat.

In a small bowl, pour the heavy cream, add the vanilla extract, and stir.

Once the sugar starts to melt, start stirring with a wooden spoon, bringing the melted sugar to the center.

Keep stirring until all the sugar has melted and it has a golden brown color.

Remove from heat and start pouring the cream little by little and very slowly, stirring constantly.

Be very careful, as it will bubble up. Mix until nice and smooth.

Add the butter, cut into small cubes, and stir until all combined.

Add the salt and stir.

Place the saucepan back onto medium heat and cook to slightly thicken the caramel.

Once it starts to bubble up, cook for 5 minutes and then remove from heat.

Let the caramel cool completely before assembling the brownies.

Once both brownie and caramel have cooled, split the brownie into 2 layers.

Pour the caramel onto the bottom layer and then cover with the top layer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens