Salted Nutella and Caramel Brownies

July 23, 2018

(Inspired by and adapted from Sally’s Baking Addiction Nutella Brownies recipe)

 

 

Is there anything quite as sexy as a brownie? 

How about a Nutella based fudgy brownie oozing with caramel? 

When I sampled these fresh out of the oven I almost cried.  The intensity and decadence slapped me right in the face.  POW!!  And just like that, there was a new Sheriff in Brownie Town and he wasn’t playing.

Just to put into perspective how amazing these brownies are, I added this recipe to my ‘devoted bakes collection’.  Let me elaborate.  As a keen self-taught baker, I don’t believe in baking the same thing twice.  There are far too many delicious possibilities out there waiting to be discovered, no time for repeats.  However, there is an exception to the rule if a particular bake is insanely delicious or in demand by family and friends - these special recipes make up my ‘devoted bakes collection’.  If they make the cut, they’re simply love made edible.

So with all my heart (and excitement!) I present the recipe:

 

Makes 12 large or 16 small brownies

Difficulty: 1/5

Prep time: 20 minutes

Total time: 3 hours (includes cooling)

 

For the Brownies:

397g tin carnation caramel

2 tsp coarsely ground sea salt plus extra for sprinkling (optional)

70g butter, softened

100g light brown sugar

2 large eggs, room temperature

1 tsp vanilla extract

300g Nutella, plus extra for swirling on top

110g plain flour

Pinch of salt

 

Method:

  1. Preheat the oven to 180°C/160°C fan, grease and line the bottom and sides of an 8 inch square baking pan, leaving an overhang of parchment to help lift the brownies out after baking.

  2. In a small bowl combine the carnation caramel with the sea salt, it will loosen up considerably.  Set aside.  In another medium bowl whisk the flour with the pinch of salt.  Set aside.

  3. In the bowl of a stand mixer, beat the softened butter and brown sugar until fluffy, around 2-3 minutes.  Scrape down the sides of the bowl and add the eggs and vanilla extract.  Beat on medium-high speed until well combined and then add the Nutella.  Continue beating until smooth and fluffy, scraping down the sides as you go.  Whilst the mixer is running on a medium speed, gradually add in the flour and stop beating the mixture once combined to avoid over-mixing.

  4. Pour half of the batter into the tin.  Spoon half of the salted caramel mixture all over the batter and carefully pour over the remaining brownie batter.  Spoon blobs of nutella (warm for a few seconds in the microwave to loosen) and salted caramel all over the batter and swirl with a butter knife, you won’t need all of the caramel.  Sprinkle with more sea salt.  Bake for 40 minutes until risen and set.

  5. Cool on a wire rack for 2 hours before lifting the brownies out of the tin and cutting into squares.

  6. Enjoy, they’re worth Every. Single. Calorie.

 

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