Salted Caramel Fudgy Brownies

It's been a while since I've done a spot of baking, and as. I had a family meet-up coming up I thought I'd bring along something sweet. If you've read about my Cadbury's Milk Salted Caramel Cupcakes recipe here, you'd know how obsessed I am with the Sainsbury's Taste The Difference Salted Caramel Spread, so I knew I'd want to do another recipe that included that. So I decided on some Salted Caramel Fudgy Brownies, which not only have salted caramel sauce inside the brownie, and drizzled on top, there are also a couple of surprise Cadbury's Caramel Pieces throughout the brownie too. 

Now these are by no means "undercooked" fudgy brownies, they are soft and squidgy, but don't taste at all like raw batter, which sometimes I find "fudgy" brownies end up being, but most of that relies on careful folding and the perfect cooking time. 

Ingredients 

185g salted butter

185g dark chocolate (I used Bourneville)

85g plain flour

40g cocoa powder

1 bag (120g) of Cadbury's Chocolate Caramel Nibbles

3 Large Eggs

275g Golden Caster Sugar

Vanilla Essence

Sainsbury's Taste The Difference Salted Caramel Spread 

Method 

1. Preheat your oven to 180C/160f. Line a brownie tin with baking parchment paper. 

2. Melt your butter and dark chocolate in a bowl over a pan of simmering hot water and wait for it to all melt through. 

3. Remove the bowl from the pan and leave the melted mixture to room temperature

4. Sieve your plain flour and cocoa powder into a medium bowl to make sure there are no lumps. 

5. Break 3 large eggs into a large mixing bowl and the 275g of sugar and using an electric mixer, whisk together. I did this for about 3-5 minutes until the mixture looked "milkshake" like, a bit frothy and creamy, but without over-mixing. 

6. Pour the cooled chocolate mixture into that bowl with the egg/sugar and gently fold in using a spatula. Careful not to knock out any of the air bubbles.  

7. Once the chocolate is completely folded through, add in your Cadbury's caramel chocolate nibbles. 

8. Sieve the flour and cocoa again (for the second time) into the mixture and then fold that in. 

9. Start pouring half the mixture into the prepared tin. Once you get halfway through, drizzle half of the Sainsbury's Taste The Difference Salted Caramel Spread  into the mixture before adding the rest of the mixture into the tin. 

10. Bake in the middle shelf for around 25 minutes and check whether the mixture is still wobbly/a skewer goes in and comes out clean. I added an additional 10 minutes of cooking time onto this, so baked for 35minutes in total for perfect fudginess. 

11. Leave to cool and once fully cooled, take out of the tin and cut. 

12. Drizzle the remaining Sainsbury's Taste The Difference Salted Caramel Spread on top of the brownies. 

13. Devour the entire batch in 10 minutes from excitement. Or share with friends, that's okay too!

Let me know in the comments if you're a big brownie fan and do let me know if you've ever tried this recipe, would love to know!