Salted Caramel Stuffed Brownies

The sweet-savory combination seems to be something most of us really enjoy, isn’t it? We were taught in school how the taste receptors are distributed in different areas in the tongue, remember that? Well, guess what, it’s a lie.

Something I find fascinating about Science (in the bad way) is how some scientific discoveries work their way into textbooks sort of by mistake. The tongue map is a hilarious example of this: the whole tongue maps originates due to a mistranslation of the 1901 paper by D.P Hänig “Zur Psychophysik des Geschmackssinnes“.

Not that it made any difference when we took care of these brownies… enjoy!

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Salted caramel stuffed brownies

The original BBC Good Food recipe seemed to sweet for me, so I reduced the sugar to half and used only 70% chocolate.

  • 200 g butter
  • 200 g 70% chocolate
  • 397 g can Carnation caramel
  • 1 tsp flaky sea salt
  • 100 g golden granulated sugar
  • 4 eggs
  • 130 g plain flour
  • 50 g cocoa powder

Preheat the oven to 160 °C fan and grease and line a 23 cm square traybake tin.

Melt the butter in a pan, break in all the chocolate, remove the pan from the heat and wait for the chocolate to melt.

Mix 175 g of the caramel with the salt and reserve.

Beat the rest of the caramel with the sugar and eggs until even. Whisk in the chocolate-butter mixture and sift on top the premixed flour and cocoa. Beat just until smooth.

Now assemble the brownie: pour half the batter into the tin and level it with a spatula. Using a teaspoon, dollop 1/2 to 3/4 of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out.

Top with the rest of the salted caramel in thin waves by using a plastic bag with a small hole as piping bag.

Bake for 25-30 mins or until it shows a firm crust on top. It will still jiggle little when completely cooked.

Let it cool in the tin, then cut into squares.

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