- 200grams of unsalted butter
- 100 grams of 70% cocoa based chocolate
- 100 grams of 50% cocoa based chocolate
- 397 grams of canned caramel
- 1 table spoon of Himalayan pink salt
- 200 grams of golden caster sugar
- 4 medium sized eggs
- 130 grams of plain flour
- 50 gram cocoa powder
Direction to bake:
Preheat your oven to 180 degree Celsius. Take a 25 cm square tray bake tin. Grease it with baking parchment.. Take medium size pan . pour in it the butter and melt it. Break in it all of the cocoa chocolate. Make them the chocolate cubes melt remove the pan from the heat while the chocolate is melting so that it don’t get burnt.
Take small bowl . Pour in the caramel. add in it 1 table spoon of e Himalayan pink salt . mix the salt and caramel it will loosen up. Take another large bowl, Add the rest of the caramel in the bowl.. add in it the eggs and the sugar .beat the mixture with the electric hand mixer until the mixture becomes even. In a separate bowl with a whisker whisk the chocolate and the butter. Add in the flour, cocoa powder and a pinch of Himalayan pink salt. Shift this mixture on the chocolate mix and beat thoroughly to mix the mixture. Now pour the half of brownie batter into the tin with the spatula .level the mixture with the spatula. With a tea spoon put half of the salted caramel on the batter making layer of 5 thick evenly spaced strips. Now spoon out the remaining brownie batter on it not disturbing the caramel beneath. And then top out the remaining caramel on the brownie mixture , sprinkle a more pinch of Himalayan pink salt then bake the brownie r mixture in the preheated oven for at least 25 minutes or until the brownie mixture rises with a firm crust on the top. When the brownies will be ready, it will jiggle a little when you shake the tin. When ready let them cool in the tin when done cut them into square pieces. Serve them with coffee and tea.