Fudgy Caramel Brownies

All I seem to do is post recipes but honestly I’ve been getting my bake on recently. I used to bake alot and fell out of love with it for a while but I’m back to it now.

I made this brownie recipe the other day using Lindt’s Caramel Dark Chocolate with a hint of sea salt and they came out so fudgy and delicious I wanted to share the recipe. I adapted the recipe from BBC Good Food.

It’s really easy to make, plus why wouldn’t you want freshly baked brownie smell in your house!?

What you need…

185g unsalted butter
185g Lindt’s chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar



Cut the butter into cubes and place into a medium sized shatterproof bowl. Break the chocolate into chunks and place in the bowl with the butter.

Fill a small saucepan with a little water and bring it to a simmer, not boiling. Place the bowl over the water, don’t let the water touch the bowl otherwise it will get too hot and burn the chocolate.

Stir until all of the chocolate and butter are melted and set aside to cool, you need it to be room temperature eventually. Turn your oven to 180C/Gas 4 to preheat your oven.

Butter and line the bottom of a 20cm tin. Sieve the flour and cocoa powder into a medium bowl, sieving makes for a smoother batter. Crack 3 eggs into another bowl, along with the caster sugar.

Mix with an electric beater until the egg and sugar mixture becomes like a milkshake texture, this makes for a fluffier brownie.

Pour the cooled chocolate over the egg mixture and combine with a wooden or metal spoon, you don’t want to beat the air out of it so just turn the bowl as you fold making a kind of figure of 8 motion.

Resift the flour and cocoa mixture into the chocolate mixture and combine again.

It will look a bit dry at first but it will turn into a cake looking batter. Pour the mixture into the tin, and smooth to the edges and the top with the back of your big spoon. Bake for 25 minutes, if it still wobbles in the middle when you take it out, place back into bake for another 5 minutes.

Let the whole thing cool in the tin and then lift out with a spatula.

Lick the bowl. I mean, what?! I don’t do that…

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