Salted Caramel Brownies

Salted Caramel Brownies
My go-to salted caramel chocolate brownie recipe, which is easy to make and indulgent.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12
Salted Caramel Brownies


For the Brownies

200g Butter

200g Dark chocolate

180g Brown sugar (can be either light or dark)

3 Eggs

1tsp Vanilla extract or paste

60g Plain flour

30g Cocoa powder

For the Salted Caramel

220g Granulated Sugar

6 tbsp Water

250ml Double cream

2 tsp Fleur de sel (or sea salt will do)

How to make

For the salted caramel

  1. In a saucepan, add the sugar and water on a medium to high heat for a few minutes. Do not stir it, but keep an eye on it so that it doesn't turn brown too quickly and burn. You can swirl the pan if you want to mix it a bit.

  2. In another small saucepan, add the double cream and salt, and heat on low heat for 3 - 5 minutes. The cream shouldn't be boiling - turn off the heat when the salt has melted and when you can see a little bit of steam. It should only be warmed through. You can alternatively do this in the microwave in 30 second bursts.

  3. Once your caramel has reached a caramel colour, take it off the heat and have a wooden spoon ready. Add half the cream and quickly mix it in. The mixture will rise and may spit at first, so be careful. Then add the remaining cream straight away and mix well.

  4. Pour the caramel in a bowl and leave to cool. If you're not making the salted caramel in advance, place it in the fridge to let it set a bit. The caramel needs to be chilled before adding it to the brownie mix.

For the brownie

  1. Pre-heat the oven to 170C and cut a piece of baking paper to the size of your baking tin, with a bit of an overhang so that it will be easier to take out of the tin.

  2. Melt the butter and dark chocolate in a microwave in 30 second bursts, or over a bain-marie. Leave to cool.

  3. In a separate large bowl, mix the sugar, eggs and vanilla together

  4. Add the cooled down chocolate mixture into the sugar and egg bowl and mix well.

  5. Mix the flour and cocoa powder together, then fold it into the mixture.

  6. Take the baking paper you prepared and scrunch it up into a ball and run it under the tap for 2 seconds. Shake off the excess water, flatten it out and mold it into the tin. This is a quick way to make sure the paper lines the tin well without having to use extra butter.

  7. Pour half batter into the tin, add dollops of the salted caramel, then pour the rest of brownie batter on top and smooth out. You can add some on the top too, but just bare in mind that it will spread. Bake for 25-30mins for a nice and gooey centre. Let it cool in the tin for an hour and I recommend putting it in the fridge before cutting it into squares so that you have clean edges.

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