My Winter Chocolate Brownies were a massive hit on the blog when I launched the recipe at the end of 2019. The addition of port added a festive dimension to the recipe. That is all great but who wants winter brownies when it’s not winter?
With that in mind, I sought to recreate the recipe to celebrate the first day of spring, February 1st. Pooching through the baking press, I came across a bottle of salted caramel essence. This was the inspiration that I had been looking for.
The majority of these brownies went to my MUA friend, @emmamcballmakeup, who hosted a lovely girlie evening in her new house. The remainder were inhaled by my family who weren’t going to allow a whole tray of brownies be removed from the house without them getting a taste.
Hope you enjoy!
200g milk chocolate
250g caster sugar
1 tsp salted caramel essence
3 tbsp salted caramel Baileys, optional
110g plain flour
1 tsp baking powder
Grease and line a 7X11″ cake tin. Preheat the oven to 180C.
Melt the butter and chocolate together in a bowl over a pan of barely simmering water. Simultaneously, beat together the eggs, caster sugar, salted caramel essence and Baileys, if using.
When the chocolate and butter have melted, gradually beat into the egg mixture.
Fold in the flour and baking powder.
Transfer to the prepared cake tin and bake in the preheated oven for 30-40 minutes until firm.