Copycat Costa: Salted Caramel Brownies

These Copycat Costa: Salted Caramel Brownies are an elite brownie. A fudgy, gooey centre with that perfect crisp topping, PLUS a layer of perfect salted caramel. I think brownies are the ultimate treat, regardless of occasion they are always gone within seconds. This makes a decent sized batch, and if you are wanting to take them into work/a bake sale – definitely make double!

Not one to blow smoke up my own chimney, but these have become my partner’s FAVOURITE thing I’ve ever baked – so I like to think these are a pretty good thing to make on a chilled out Sunday. These are great once cooled, but I do recommend eating whilst warm with lots of ice cream for true decadence.

I have linked my Salted Caramel Sauce recipe, which I recommend using for these brownies. However, if you don’t fancy working with hot sugar feel free to buy a jar from the shop! You could definitely add extra chocolate chips or nuts to these to make them how you like, but trust me when I say less is more with these.

For more in the Costa series check out these Easy Chocolate Twists or this Vegan Chocolate Tiffin. For a video on how these are made (plus caramel making tips) check out my Instagram.

Copycat Costa: Salted Caramel Brownies

Makes: 8 Slices
Prep Time: 20 Minutes
Bake Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

• 170g Melted Butter
• 100g Light Brown Sugar
• 100g Granulated Sugar
• 2 Medium Eggs
• 1tsp Vanilla Extract
• 100g Dark Chocolate
• 90g Plain Flour
• 30g Cocoa Powder

For the caramel (or use shop bought!):

• 100g Granulated Sugar
• 45g Salted Butter
• 60ml Double Cream (Heavy Cream in the US)
• Good Pinch of Fleur De Sel/Flaky Sea Salt

Method

1. Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
2. If making it yourself, make the caramel using my foolproof recipe, so that it can cool a little before using.
3. In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn.
4. In a large mixing bowl, whisk together butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
5. Slowly add the melted chocolate (check it first, to make sure it isn’t so hot that it will cook the eggs) and combine once again. 
6. Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
7. Pour half the batter into the lined pan, ensure the base is covered – then add the caramel and spread over. Add the remaining brownie batter on top and spread to cover the caramel.
8. Bake approx 25 minutes. Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until totally cooled. Then remove and slice!