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John's Salted Caramel Chocolate Brownies
INGREDIENTS
- 250g butter
- 200g dark chocolate
- 300g golden caster sugar
- 200g plain flour
- 2 tbsp cocoa powder
- 4 eggs
- 12 salted caramel chocolate balls
- sea salt
METHOD
- Preheat the oven to 170oC fan and line an 8×10 inch brownie tin. Melt the butter together with the chocolate in a heat proof bowl over a pan of simmering water.
- Tip the sugar, flour, cocoa powder and a small pinch of salt into a mixing bowl and stir together. Add the melted chocolate and mix until combined. Crack in the eggs and mix until smooth.
- Tip the brownie batter into the cake tin and smooth out. Dot the chocolate balls over the top and pop the brownies into the oven. Cook for 25-30 minutes until the sides are just pulling away. You want a skewer to come out with some batter still on it from the middle so they will be nice and fudgey.
- Leave to cool for 20 minutes and then put into the fridge to cool for 4 hours or overnight. Cut into 12 and then leave them, if you can bare it, for another 12 hours to come to room temperature. This way they are squidgy beyond anything you have ever tasted before. Enjoy.
