Last night was the final of the Great British Bake Off (GBBO) and I was going to be damned if I didn’t have my cake and eat it! Every week I watch with tummy rumbles and I never have anything sweet to eat as I watch the contestants whip up tart after tart. My mind has been wandering back to a recent trip to West Cork when I indulged in a delicious brownie from The Stuffed Olive (an amazing place!). I decided it had been a while since I made brownies, but wanted to give them a twist! So last night I decided to make something chocolatey and gooey. It wasn’t quite the stuff that the French Patisserie tartes from the GBBO are made of, but whatever- my double chocolate caramel brownies were a welcome treat. Like a cross between millionaires shortbread and gooey brownies, double-chocolate caramel brownies, or “Millionaires Brownies” were born!
They are delicious but seriously heart attack inducing so if you’re making a batch, be ready to share! Also good quality chocolate goes a long way. I didn’t bother making my own caramel as I was just after coming home from work and the gym, so bought a can of caramel, but by all means, make your own! Also to note is that my trusty little brownie tin went missing so I had to use a mammoth tin which made the brownie base thinner (and so cut the baking time in half), however I strongly recommend using a smaller tins for higher brownies to enjoy the full goo quality.
Ingredients (makes 12 to 16 depending on size):
200g dark chocolate (I use 75% cocoa chocolate)
225g caster sugar
150g self-raising flour
For the topping:
300g-400g Chocolate (I used a mix of milk and dark)
1 can of caramel
1. Melt 200g dark chocolate with butter in a large heavy bottomed pot over a very low heat, mixing continually.
2. When melted, stir in sugar, then eggs (which should be beaten first), then flour.
3. Place in a lined and greased brownie tin, pop into your preheated oven at 180C for 30-40 mins. (If using a large brownie tin like me they will only take 15-20mins… Just keep checking, when knife comes out clean they’re done).
4.When brownies have cooled, layer on caramel evenly.
5. Melt remaining chocolate in heavy bottomed pot on low heat, stirring constantly (I used 200g dark and 200g milk) and layer over the caramel. Don’t worry these will layer easily, the caramel and chocolate won’t mix.
6. Let cool for the chocolate to harden (takes about an hour to harden), or cut up when chocolate is still slightly melty for an extra gooey experience!