Recipe: Clementine Salted Caramel Brownies

Each Winter I love creating a festive twist on the classic brownie. These clementine salted caramel brownies are rich and indulgent with bright citrus to lift the sweetness and a hint of sea salt for balance. The caramel makes more than you need for the brownies which is a joy in itself as it is delicious on ice cream stirred into porridge or simply eaten cold from the fridge with a spoon.

Ingredients

For the salted caramel

• 90g caster sugar

• 30ml water

• 40g butter

• 100ml double cream

• 50ml clementine juice

• 1 tsp vanilla extract

• Sea salt to taste

For the brownies

• 60g salted caramel

• 110g butter

• 190g caster sugar

• 20ml clementine juice

• Zest of one clementine

• 35g cocoa powder

• 2 eggs

• 50g self raising flour

• Candied clementines optional

Method

1. To make the caramel combine the sugar and water in a heavy based pan and heat gently until the sugar dissolves. Stir occasionally then stop stirring and let the mixture simmer until it darkens to a deep amber. Remove from the heat and carefully add the butter and cream then pour in the clementine juice. Whisk until smooth. If it looks thin return it to a low heat and cook gently until it thickens. Set aside to cool.

2. Preheat the oven to 160°C fan. Mix all the brownie ingredients except the caramel. Pour the batter into a greased and lined 20 cm tin and level the top. Make small wells in the mixture and spoon in some of the caramel. Bake for 40 to 45 minutes until set at the edges but still soft in the middle. Leave to cool before slicing. Serve with extra caramel and candied clementines if you like.

A Seasonal Note

These brownies belong to Yule the Celtic season of deep Winter when rich comforting bakes feel especially welcome. Clementine brings brightness to the darker days while caramel adds warmth and indulgence. Together they create a treat that is both festive and grounding a sweet moment of light in the heart of Winter.