Dark Chocolate Brownies with Salted Caramel Sauce

I am finally back on my own two feet! The broken foot has (almost) healed and the backlog of office work somewhat cleared! I really missed being able to cook and post something for such a long time.

This post is about my favourite brownies. These are rich, dark and wonderfully decadent! I made this batch for a darling friend’s Diwali party last Saturday. Try these out, and I hope you love them as much as I do!



You will need:

For the brownies:

  • Dark chocolate pieces (unsweetened/mildly sweetened): 225 gms.
  • Butter: 250 gms.
  • Flour: 1 and ½ cup
  • Baking powder: 1 teaspoon
  • Caster sugar: 250 gms.
  • Cocoa powder: 2 tablespoons + 3 tablespoons for dusting (optional)
  • Eggs: 4
  • Salt: ½ teaspoon

Preheat the oven to 150 degree Celcius. Line two 8×8 square tins with butter paper or grease well with butter.

Sift the flour, baking powder, sugar, cocoa powder and salt and set aside.

Beat the eggs in a separate bowl and set aside.

In a large bowl over low heat, melt the butter and the chocolate and mix until smooth. Make sure to stir constantly to avoid burning it.

Take the chocolate off the heat and add the dry ingredients (from the first step) stirring constantly to get a smooth mixture.

Add the eggs and whip to get a silky smooth consistency.

Divide the batter into the two tins and bake for 25 minutes.

Once baked, cool the brownies in the tins and then carefully remove them.

For the salted caramel sauce:

  • Sugar: 1 cup
  • Water: ½ cup
  • Sea salt: 1 teaspoon
  • Cream (I used 20% fat): 200 ml.

In a pan over medium heat, add the water and sugar and allow it to caramelize. This may take about 15-20 minutes.

Once the sugar turns a golden brown colour (or slightly darker if you prefer that, like me), add the cream, whisking constantly with a wire whisk. (Use gloves or be extra careful, as the caramel tends to splutter and burn)

Stir in the salt and remove from the heat.

To assemble/serve:

Cut the brownies into 2 inch squares (or larger if you prefer) and dust liberally with cocoa powder, if using.

Drizzle salted caramel sauce generously.

Serve cold or warm in a microwave.

Eat several.


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