Salted Caramel Stuffed Brownies

Method

1. First make the Caramel by melting the butter, molasses sugar and tinned caramel together in a saucepan over a gentle heat. Stir until there are no lumps and then add the salt. Stir well and set aside to cool.

   • 50g Unsalted Butter
   • 50g Billington's Unrefined Molasses Sugar
   • 400g Tin Caramel or Dulche de Leche
   • 1½ tsp Salt Flakes

2. Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line a 20cm square baking tin.

3. In a bowl over a pan of simmering water gently melt the chocolate and the butter together. Once melted, stir well and set aside and allow to cool a little.

   • 350g Dark Chocolate
   • 200g Unsalted Butter

4. Add the chocolate mixture to the sugar and egg mixture and beat well. Add the flour and mix well until combined.

   • 50g Allinson Self Raising Flour

5. Pour 2/3 of the brownie mix into the prepared tin. Bake for 15 minutes.

6. While this is baking put the remaining brownie mix and the cooled caramel into two piping bags.

7. When 15 minutes is up, carefully remove the tin from the oven and place on a heatproof surface. Quickly pipe the caramel all over the surface of the brownie. Then, do the same with the remaining brownie mix until all the caramel is covered. Put the tin back in the oven and bake for a further 20 minutes.

   Top Tip: How to Know When the Brownie is Baked

   How to Know When the Brownie is Baked

   When the Brownie is cooked it will have a crust but still feel soft underneath.

8. Remove from the oven and allow to cool completely in the tin, and then leave to firm up in the fridge for a few hours if you can.

9. The brownie must be completely cold before cutting or the layers will all squash together.

   Top Tip: Storage & Consume Within

   Storage & Consume Within

   Keep cool. Best in the Fridge. Eat within 3 Days