Ultra Gooey Salted-Caramel Brownies
Servings 9 large brownies
Ingredients
- 400 g golden caster sugar (2 cups)
- 100 g cocoa powder (1 cup)
- 120 g plain flour (1 cup)
- 1 tsp sea salt
- 330 g chocolate ice cream (melted)
- ¾ cup Dulce de Leche/Caramel Sauce (optional - for topping)
Instructions
- Mix together the flour, sugar cocoa and salt in a large bowl.
- Add the melted ice cream and stir in to combine.
- Stir in any extras - chocolate chips, nuts, fudge pieces etc.
- Pour into a lined 9 x 9 inch baking tin and tap three times on the surface to level out the mixture.
- If adding the caramel sauce, spoon onto the surface of the mixture, then swirl around with a skewer or knife. Reserve a little for the caramel sauce topping.
- Bake for 35-40 minutes at 190°C or 170°C fan until the surface is cooked. The centre will still be wobbly. Once cooked, leave to cool and set in the fridge for around 1 hour.
- If adding the caramel sauce topping, stir around 2 tbsp milk into the remainder of your caramel sauce, then drizzle over the top of the brownies once cooled. Sprinkle on some extra sea salt.
- Use a sharp knife and cut into 9 pieces. Enjoy with a scoop of ice cream.