Salted caramel brownies

Salted caramel brownies

This is made possible by BBC Foods!


For the salted caramel filling

  • 150g/5½oz granulated sugar
  • pinch of sea salt
  • 125ml/4fl oz double cream
  • 10g/¼oz salted butter, softened

For the brownies

  • 180g/6¼oz plain flour
  • 3 tbsp cocoa powder
  • ¼ tsp salt
  • 300g/10½oz dark chocolate, minimum 65-75% cocoa solids
  • 150g/5½oz unsalted butter
  • 4 free-range eggs
  • 220g/8oz light brown sugar
  • 150g/5½oz caster sugar
  • 1 tsp vanilla extract

To decorate

  • 100g/3½oz good-quality white chocolate


Before starting this, make sure to preheat the oven to 190C/180C Fan/Gas 5.

  1. Grease a 32x23cm tin and line with parchment.
  1. For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in color.

  2. Remove from the heat and carefully add the salt and half the cream.

  3. Once the mixture has settled, add the remaining cream and butter.

  4. If the mixture is lumpy warm it over low heat and stirs until smooth. Pour into a jug to cool.

  5. For the brownies, sift the flour, cocoa powder, and salt into a large bowl and set aside.

  6. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.

  7. Whisk the eggs, sugar, and vanilla extract in a large bowl until thick and pale.

  8. Whisk in the chocolate, then fold in the flour mixture until just combined.

  9. Pour half the batter into the tin and smooth the surface using a spatula.

  10. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top.

  11. Bake for 25 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs.

  12. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water.

  13.  Leave to cool slightly then use a fork to drizzle it over the brownies.

  14. Leave the chocolate to set slightly before removing it from the tin and cutting it into 12 brownies.

Banner and Image Credit: BBC

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