I find it really hard to resist buying cake and muffin pans that come in funny shapes. When I bought the heart shaped pan I used to make these brownies, I justified it by wrapping it in Christmas paper, putting it under the tree and addressing it to me.
I can now justify the purchase with these brownies. No other pan would do something so chocolatey and gooey and rich justice!
These brownies are made with very dark chocolate as well as a generous amount of cocoa powder. They are dotted with large chunks of dark chocolate that melts from the heat of the oven. In the centre, there is a dollop of salted caramel that runs out once you break one open with your fork. I was faced with a terrible dilemma recently when someone gave me two jars of salted caramel. One side of me was like “noooo using pre-bought sauces is sin!” and the other was like “nooooo wasting is a sin!” and seeing as the ingredients were just sea salt, cane sugar and butter, I thought it would be ok to make an exception this once. To recreate this recipe you could use dulce de leche, good quality store bought caramel or make your own. (Or leave it out). I can’t actually link to any external recipe because I followed one on a recipe card my friend gave me for a birthday. It’s the best book of recipe cards ever, each one dedicated to chocolate. Every single recipe turns out AMAZING! Although saying that, I haven’t tried the beef stew with chocolate sauce yet…Here is the brownie recipe:
Chocolate Caramel-Filled Brownies:
300g (10.5 ounces) dark chocolate (at least 50% cocoa solids)
150g (5 ounces) dark chocolate cut into chunks
150g (1 + 1/3 sticks) butter, cubed
350g (1 + 3/4 cups) brown sugar
4 eggs, lightly beaten
60g (1/2 cup) cocoa powder
80g (3/4 cup) flour
200g (1/2 can, 7 ounces) dulce de leche or caramel of spoonable consistency
Preheat oven to 170C. Grease and line either a 20cm by 20cm square cake pan, 12 muffin cases or 10 friand holes with baking paper. Over a pot of simmering water melt the 300g chocolate with the butter until smooth. Stir in the brown sugar and leave to cool slightly. Mix in gently the eggs, and then the chocolate chips. Sift over the cocoa powder and flour and fold until just combined. Pour half of your brownie mix into your prepared pan or muffin holes. Using two teaspoons or a melon scooper, carefully spoon a small dollop of caramel into the middle of each one. If using a pan just do dollops every 2cm or so. Cover with the remaining brownie and bake for 15 minutes to 25 minutes, checking so that when the top is just set and the middle slightly wobbly you take them out. Once cool dust with cocoa powder and icing sugar.