How to bake the perfect salted caramel brownies from The Guardian by Felicity Cloake

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Notes about this recipe

  • Foodycat on February 11, 2020

    The chocolate I used was only 52% cocoa, so I substituted 1 tbs of the flour for the same amount of very good cocoa powder. I used roasted salted peanuts as the nuts. The brownies slumped in the middle quite a lot but the flavour and texture was brilliant. I made them again with 85% cocoa chocolate - really good. The lumps of salted caramel still largely disappeared but there were a few little pockets. I decorated with edible eyes and some glace icing.

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