So today we wanted to do some baking, because we were bored and what else is there to do? Something quick, something good – brownies? But not just ordinary brownies, how about brownies and blondies rippled together? Lets just stick in some caramel to the mix too!
So we have used our recipe for Raspberry Blondies plus a trusty brownie recipe we love and swirled in some gooey caramel. Shall we make it salted caramel? That sounds even better.
Now you come across a lot of marbled brownies, but those usually use cream cheese or a cheesecake mix, we wanted to make something slightly different that we haven’t really seen before. It’s sort of an experiment but when we are talking or chocolate and brownies and caramel, what can really go wrong?!
- 1 tin condensed milk
- 200g caster sugar
- 250g butter
- 3 tbsp golden syrup
- 1 tsp sea salt (or to taste)
- 85g butter
- 140g caster sugar
- 100g soft light brown sugar
- 125g dark chocolate
- 1 tbsp golden syrup
- 2 eggs
- 1 tsp vanila essence
- 100g plain flour
- 30g cocoa powder
- 115g butter
- 100g white chocolate
- 2 eggs
- 110g soft light brown sugar
- 100g caster sugar
- 125g plain flour
- 1 tsp vanilla essence
- 1/2 tsp salt
- On a low heat put all the ingredients apart form the salt into a heavy based saucepan
- Allow the butter to melt and keep giving it a stir, it will catch on the bottom very easily
- Your caramel will become a nice golden brown colour, stir in the salt
- Melt the butter, golden syrup and the dark chocolate in a pan on a medium heat, leave to cool slightly
- In a stand mixer or with an electric whisk, combine the eggs, sugar, vanilla essence and salt
- Mix in the melted chocolate mixture until fully combined and then add the cocoa and flour, set aside
- Again melt the butter and the white chocolate in a pan on a medium heat
- Like with the brownies, combine the eggs, sugar, vanilla essence and salt
- Allow the melted chocolate and butter to cool for a few minutes
- Add to the mixer and mix until fully combined, mix in the flour
- Place large dollops of each of the brownie mixtures into a lined 9×13″ tin
- Now put small spoonfuls of your caramel between the mixture and use a spoon or cocktail stick to marble all the mixtures together
- Bake at 175C for 25-30mins, leave to cool before cutting into squares
You can assemble the brownies as you wish, we decided to marble it all however it will work just as well if you decide to do them in layers (i.e. blondie, caramel, brownie). It works best if you alternate your dollops when marbling, creating layers of blobs on top of each other – just keep going until all your mixtures are used up (you may not need to use all your caramel, we used about half… but you can certainly try to)
