I cannot take credit for the original recipe, that is courtesy of Good Food magazine and I have modified it a little. I bake for 10 minutes longer at about 175C (I have a fan oven)- yes some edges do over cook a little but nothing inedible and I like to look on them as the taster bits. Well, you have to make sure it’s cooked through! I also use less raspberries when following the original recipe.
The glaring difference here is, I haven’t used raspberries, instead I have used salted caramel.
I tend to make the caramel a couple of hours, or even the day before using it in the brownies so that it has time to cool. It’s a sauce rather than a caramel that will solidify so it is perfect!
I have no idea where I got the recipe for the salted caramel, but this is it:
I do not suggest trying this if you don’t have sugar thermometer, otherwise you’ll just end up with a lot of burnt sugar and ruined pains! Anyway, I digress….
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon flaky sea salt
Add the sugar in an even layer over the bottom of a heavy saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. The sugar will begin to form clumps, DO NOT PANCIC! Just keep whisking and as it continues to cook, they will melt back down.
Once all of the sugar has melted and it is smooth stop whisking, and swirl the pan occasionally while the sugar cooks.
Keep heating until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 F (or where it says Caramel on your thermometer). It is important to really watch the temperature as the sugar’s heat will rise very quickly, it does not take long.
As soon as the caramel reaches the right temperature, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
Take the pan from the heat and slowly pour the in cream, whisking as you do so until all the cream is mixed in and it’s smooth. Again, be careful because the mixture will once again bubble up ferociously.
Finally add the fleur de sel/salt and whisk to incorporate.
Now let the sauce cool in a glass bowl or jar until you are ready to use it. It will keep in the fridge for a week or 2 in a jar as you won’t need anywhere near as much as the recipe makes, but caramel your brownies to your taste – I probably use about a quarter of the recipe amount.
Here’s a little gallery of how I made the caramel and the brownie. Apologies for random sizing and placement… the “gallery” is a work in progress!
So now you have the recipes, go forth and try stuff! I’ve used that basic brownie recipe with cherries, a mint fondant, even chopped up matchmakers. All have been equally well received.