Salted Caramel Brownies

I’m all for low-calorie, healthier versions of my favourite baked goods but nothing beats a decadent gooey, fudgy, chocolatey brownie.

So these are definitely not paleo or vegan or gluten-free or any of those things.

But they are so so worth it.

There is an option to keep the calories a bit lower by using low-fat butter and a low-calorie sweetener like erythritol.

Or you can go full-blown indulgence and use normal butter and sugar.

Both options are delish!

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Ingredients:

• 230g low-fat butter or plain ol’ full fat unsalted butter if you don’t care about calories

• 250g brown sugar or low-calorie alternative - I use Erythritol

• 50g cocoa powder

• 60g plain white flour

• 100g dark salted caramel chocolate - I use Lindt

• 3 eggs

• 2 tsp vanilla essence

• Pinch of salt

• 100g salted caramel sauce - I use Waitrose Salted Caramel Dipping sauce but you can also make your own if you’re feeling ambitious.

Method

1. In a microwave-safe bowl, add the butter and dark chocolate. Microwave for about 2 minutes until the mixture has melted. Leave to cool.

2. While the butter and chocolate cool, preheat the oven to 180C/ 350 F or Gas mark 4. Grease a 9”x 9” baking tin and line it with parchment.

3. Sieve the cocoa and flour into a medium bowl, ensuring there are no lumps.

4. Break the eggs into a large bowl and add the sugar and vanilla essence. Beat the mixture with an electric mixer until smooth and creamy.

5. Pour the cooled chocolate mixture into the sugar and eggs and fold gently with a spatula until combined.

6. Fold in the cocoa and flour mixture with a pinch of salt until completely combined.

7. Pour half the brownie mixture into the prepared tin, easing it into the sides with a spatula. Top with half the salted caramel sauce, spreading it out into long strips.

8. Pour the rest of the brownie mix into the pan, try not to break up the caramel too much.

9. Top with the rest of the caramel sauce and create a feathered pattern with a toothpick or skewer.

10. Bake for around 25 minutes. If the middle is still wobbly, bake for another 5-10 minutes or until the top has set and has a shiny crust. For brownies that are more set and firm, bake for about 35-40 minutes.

11. Allow the brownies to cool completely before lifting them out of the pan with the parchment paper. Cut into 16 equal squares.

Makes 16 brownies

Macros per brownie based on low-fat butter and erythritol: 179 calories, 13.5g fat, 10.2g carbs, 2.8g protein.