All of my recipes get tested on my family and friends. Pretty much the only way I can get away with making such a mess of the kitchen is that my family know there will be something (hopefully) great to eat at the end of it! This is why most of my recipes feature ingredients that my family know and love – blueberries…avocados…chorizo… just to name a few (but obviously not at the same time – we aren’t that extreme.)
With Mother’s Day tomorrow (if you haven’t gone out to get your mum a card now is the time to start frantically making one) I thought I would have to create a recipe that features all of my mums favourite things. Salted caramel…chocolate…pretzels…peanuts….and finally brownies. You can’t really go wrong there, to be honest!
My mum is completely obsessed with salted caramel (and has been known to drink the stuff straight out of the jug in the past) and the sweet and salty combination is only enhanced by the saltiness of the pretzels and peanuts and the richness of the chocolate. I’ve made my own caramel here, but if you haven’t got much time you could use shop bought, it will be just as decadent!
Salted Caramel Brownies with Pretzels and Peanuts
Makes 9 large squares
For the caramel:
300g golden caster sugar
250ml double cream
20g unsalted butter
1 tsp fleur de sel (to taste)
For the brownies:
200g unsalted butter
100g dark chocolate
100g milk chocolate
200g golden caster sugar
130g plain flour
50g good quality cocoa powder
100g salted peanuts
50g salted pretzels
- Start by making the caramel. Place the sugar in a medium saucepan and melt over a medium heat until light brown in colour. Remove from the heat and pour in half the cream, whisking all the time. Put back on the heat and stir in the butter, salt and rest of the cream. Leave to cool completely.
- Heat the oven to 180°C (170°C fan) and line a 23cm square tin with baking parchment. Melt the butter and chocolate in a bowl over a pan of barely simmering water. Once melted, leave to cool.
- Put 200g of your cooled salted caramel in a mixer with the eggs and sugar and whisk until pale and frothy. Whisk in the chocolate mixture, followed by the flour, cocoa powder and a pinch of salt.
- Once combined, pour half of the mixture into your tin. Pour over 200g-300g of the salted caramel or enough to cover the brownie mixture. Scatter over the peanuts, then pour the other half of the brownie mixture on top. Finish with a layer of pretzels, then bake in the oven for 30-35 minutes or until the brownies are crusty on top but still slightly gooey in the centre. Leave to cool in the tin, before dividing into 9 squares and finishing with sea salt. Serve with ice cream and any remaining salted caramel sauce.