Description
Dark chocolate makes these brownies rich and fudge-y. The batter is layered with a salted caramel before it is baked for ultimate decadence. slightly adapted from The Boy Who Bakes .
Ingredients
Scale
Salted Caramel Filling
- 175g sugar
- 150ml double cream
- 10g unsalted butter
- large pinch of flaked sea salt
Fudge Brownies
- 180g plain flour
- 1/4 tsp salt
- 1 tsp baking powder
- 320g dark chocolate/milk chocolate mix (I used 1/4 milk chocolate, 3/4 65% dark chocolate)
- 150g unsalted butter
- 350g light brown sugar
- Salted Caramel
- 2 large eggs
- 120g natural yoghurt
- 1 tsp vanilla extract
Instructions
- Make the caramel by melting the sugar in a medium sized saucepan over medium high heat until it turns a copper brown coin type colour.
- Add half the cream and salt, it will bubble up a bit,so be careful.
- Add the remaining cream, remove from the heat and stir.
- Mine went a little bit lumpy in parts, but it all melted again once it was in the brownie.
- To make the brownies melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water.
- Stir to combine properly once melted.
- Leave to cool a bit and add in the eggs,yoghurt and sugar and beat well until smooth.
- Sieve in the flour, salt and baking powder.
- Add the vanilla extract.
- Pour half the brownie mix into a parchment lined brownie tray.
- Add the caramel in as smooth a layer as you want/can manage (mine was just dolloped around the place).
- Pour the remaining brownie mix on top.
- Bake at 180C for 30 minutes until a skewer just comes out with a couple of damp crumbs.
- It may look uncooked because it’s bubbling, but that’s just the layer of caramel, it will look more properly set once it cools.
- Leave to cool completely before cutting.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Baking