I am catering an event in a few weeks time and I’ve been wracking my brain (and searching the web) for inspiration. During my research I came across a chocolate and salted caramel cupcake recipe which sounded delicious, I bloody love a chocolate and salted caramel flavour combo!
I already have a few cupcake recipes planned so I decided to turn the cupcake recipe into a bite sized brownie recipe. I gave the recipe a whirl tonight and had them made and out of the oven within thirty minutes.
The taste tester Beau (aka the other half) had plenty to say about the little treats “yeah they’re good”. Beau’s a man of few words so I was lucky enough to get that out of him. He did put at least four away so I’m going to take that as a good sign.
But seriously the brownies are delicious and a little chewy, the perfect texture to go with the fluffy salted caramel icing.
For the brownies
175g unsalted butter
120g chocolate bits (or chocolate melts)
2 cups white sugar
1 cup plain flour
1 tsp vanilla essence
1/2 tsp salt
For the icing
225g unsalted butter, room temperature
20 Jersey Caramels
2 tbs thickened cream
300g soft icing sugar (have a little more on hand just in case)
1/2 tsp salt
Shaved chocolate to sprinkle
For the brownie
Pre-heat oven to 180 degrees. For this recipe I use (and highly recommend) the Wilton Silicone Brownie tray and spray it generously with baking spray. You can use a paper lined (and sprayed) regular brownie tin or even cupcake tin with papers. Prepare your tray and put aside.
Melt butter and chocolate in a glass bowl placed over a saucepan of simmering water (make sure bowl isn’t touching the water) and stir until all the chocolate is melted and the mixture is smooth
Add in the sugar and stir until well combined, then add the eggs one at a time, stirring between each addition
Finally add the flour, salt and vanilla and once again mix until well combined
Spoon mixture into brownie tray (or cupcake tray) until half full and pop in the oven for about 20-25 minutes until firm to touch. If you’re using the brownie tray like below then leave the brownies in the tray to completely cool then you can carefully pop the brownie bites out. IF you try to pop them out while still warm then they could break. If you’re using a paper lined baking tray or cupcake tin (with papers) then allow to cool for 15 minutes before placing on a wire rack to completely cool.
For the icing
Melt the cream and caramels in a bowl over simmering water (the same method you used to melt the chocolate) until mixture is smooth
Allow to cool for about half an hour or pop into the fridge for ten minutes
Beat butter using electric beater on medium speed for about a minute or until fluffy
Add half the icing sugar and mix well then add the caramel mixture and beat again until well combined. Add the remaining icing sugar and salt and mix again. Now taste the icing, if too salty add a little more icing sugar until you’re happy with the flavour
Put the icing into a piping bag and ice the top of the brownies. Sprinkle with shaved chocolate and ENJOY!
What’s your favourite flavour combination?