The only thing that could make chocolate brownies any better, is a layer of salted caramel of course! These Salted Caramel Brownies are sure to disappear within minutes.
Suitable for Egg-free
Makes 12 brownies
Prep time 20 minutes
Cook time 25 minutes
Nutrients per serving:
Heat the oven to 180ºC/160ºC fan/gas mark 4 and grease and line a 20cm loose-bottomed tin.
In a saucepan, gently melt the butter and chocolate. Beat the sugars and yoghurt together with an electric mixer until smooth. Pour the melted chocolate mixture into the yoghurt and mix well.
Add the flour and cocoa powder to the mixture and combine thoroughly before pouring into the lined tin. Add the salt to the caramel, then drop blobs over the surface of the raw brownies. Swirl the caramel by gently dragging a knife through the mixture.
Bake for 25 minutes and then allow to cool completely. Serve in squares.