Chocolate brownie bites with a salted caramel whisky swirl recipe
These gooey chocolate brownies with whisky-infused caramel are easy to make and taste absolutely divine. They won't last long, so consider making a second batch to freeze for later!
See method- Makes 25 bites
- Takes 1 hour
- 160 calories / serving
Ingredients
- 180g unsalted butter, roughly cubed plus extra for greasing
- 180g good quality 70% cocoa dark chocolate
- 180g golden caster sugar
- 3 eggs
- 50g flour
- 120g Finest salted caramel sauce
- 1 tbsp whisky
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Shop ingredientsEach serving contains
- Energy
- 665kJ 160.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.7gProtein 2.0gFibre 1.0g
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Method
- Heat the oven to gas 3½, 170°C, fan 150°C. Grease and line the bottom of a loose-bottomed 20cm square cake tin. Put the butter and chocolate into a saucepan and heat over a low heat until just melted, then stir together and remove from the heat; cool for 15 mins.
- Put the sugar and eggs into a mixing bowl, then stir in the melted chocolate and butter with a wooden spoon until well combined. Fold in the flour until just incorporated, then pour into the prepared baking tin.
- Put the caramel into a small saucepan and warm over a low heat for about a min until soft, then stir in the whisky until just combined. Dollop over the batter and drag the tip of a knife through to swirl. Bake for 35-40 mins until a crust has formed on top but there’s still a wobble in the centre. Allow to cool to room temperature on a wire rack, then chill in the fridge until cold throughout, about 3 hours or overnight if needed. Cut into 25 squares to serve.
- Get ahead: The brownies will keep covered in the fridge for 3 days. Or wrap in a layer of clingfilm and foil and freeze before slicing for up to 3 months.
- See more Baking recipes
