For my love of gooey caramel which is slightly salted, tart raspberries and chewy chocolate brownie I wanted to share this Salted Caramel & Raspberry Chocolate Brownie recipe with you!
If you do make it don’t forget to share it with me or tag me on Instagram so I can share it on my stories!
SALTED CARAMEL & RASPBERRY BROWNIE
- 100 g butter
- 1 cup Sugar
- 2 free range eggs
- 1 teaspoon Vanilla Extract
- ¾ cup plain Flour
- 1 teaspoon baking powder
- ½ cup Cocoa
- 250 gram block whittakers creamy caramel chocolate
- ½ cup frozen raspberries
- Flakey sea salt
Preheat the oven to bake at 180 degrees.
In a small pot or microwave jug with lid melt the butter and stir in sugar, eggs and vanilla.
Add in dry ingredients into the wet ingredients and stir just to combine.
Cut or break up the chocolate into individual pieces, keeping aside three rows of chocolate for the top of the brownie.
Gently stir in the chocolate pieces and frozen raspberries.
Line a grease a 15cm x 27 cm baking tin, evenly spoon in mixture with a spatula.
Sprinkle on the sea salt and remaining chocolate pieces.
Bake in the oven for about 20 mins.
Remove from the oven and leave to cool slightly before serving.