I love baking these with my kids. They love playing with the chocolate, half of which goes into their mouths! And I feel I am giving them a math lesson in the kitchen, with kitchen scales being used, and emphasizing to them the importance of measuring the right amount for the perfect cake. It is as every teacher will say the best way to teach.
- 200g unsalted butter, plus a little extra for greasing
- 200g chocolate, 70% cocoa solids
- 397g can Carnation caramel
- 1 tsp flaky sea salt, plus a little extra for the top
- 200g golden caster sugar
- 4 medium eggs, at room temperature
- 130g plain flour
- 50g cocoa powder
- Heat oven to 180oC/gas 4. Grease and line a 23cm square tray bake tin with baking paper. Melt the butter in a medium pan, break the chocolate into pieces and add into the pan, then remove the pan from the heat, mix gently until the chocolate pieces melt.
- In a small bowl, mix half of the carnation caramel with 1 tsp sea salt – it will loosen up.
- Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer until even.
- Whisk in the chocolate and butter.
- In another bowl, make the brownie batter by combining the flour, cocoa and a good pinch of table salt, sift this on top of the chocolate mix. Beat briefly until smooth.
- Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half 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, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion.
- Bake for 25-30 minutes or until risen all the way to the middle with a firm crust on top.
- When ready, the brownie will move just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.