The richest, chocolatiest brownie that is certainly not for the faint-hearted! Our Salted Caramel Chocolate Brownies are the ultimate bake that won’t disappoint any chocolate lovers. Fudgy, gooey and soft with all the lovely salted Carnation caramel oozing out, these gooey chocolate bars are more than a dessert. As someone on the big wide Internet noted: Chocolate is nature’s way of making up for Mondays!
- Are You A Chocolate Person?
- Salted Caramel Brownie Recipe
- Tips and Tricks To Make This Salted Caramel Brownies Recipe Work Every Time
- How To Store Carnation Caramel Brownies?
- Can I Freeze Salted Caramel Brownies?
- What To Serve Salted Caramel Chocolate Brownies With?
- Other Chocolate-Based Recipes
- Recipe Card
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Are You A Chocolate Person?
Generally speaking, neither Seb nor myself consider ourselves chocolate people. Yes, sure we like chocolate, but we go without having any for months and don’t normally miss it that much. But these salted caramel chocolate brownies are something else. Maybe it’s the caramel that makes this extra rich, extra dark chocolate brownie so irresistible. Or maybe it’s the fact that the caramel is salted and the salt cuts through the richness of it all. I don’t know what it is, but these brownies are amazing!
We make them rarely though! It’s certainly a special treat, so we go all out with extra dark 72% cocoa solid chocolate, all the butter and sugar. And we feel no shame! It’s a perfect dessert for Valentine’s or a Friday to celebrate the end of a long hard week!
- dark chocolate: 65-75% ideally. We used Dr Oatker 72% Extra Dark Chocolate. It is less sweet and just perfect paired with Carnation Caramel Brownies.
- caramel: or thick dulce de leche. We used Carnation Caramel.
- coarse salt: we absolutely love Maldon Sea Salt.
- caster sugar: can be replaced with white granulated sugar in this salted caramel brownie recipe.
- eggs: use small eggs in the UK, and medium in the US.
- flour: plain, all-purpose flour.
- cocoa powder: unsweetened
Salted Caramel Brownie Recipe
Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with a surface area of approx. 230cm2) with baking parchment. We used a large loaf tin, but you can use a square baking tray. Just make sure your tin is lined well, with baking paper overhanging. This will make it easier to lift the salted caramel chocolate brownie out of the tin when baked, for slicing.
Melt the butter and chocolate together in a bowl set over a pan with simmering water. Make sure the bottom of the bowl doesn’t touch the water though. Alternatively, you can melt butter and chocolate in a microwave. Do it in short bursts though and keep checking, so you don’t burn your chocolate. I would recommend using dark chocolate that’s no lower than 70% cocoa solids. I use Dr Oatker 72% Extra Dark Chocolate and have never been disappointed!
Using an electric whisk, beat eggs, caster sugar and 100g of caramel (I used Carnation Caramel) in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.
Sift in the plain flour and cocoa powder and fold carefully to combine. Don’t overmix, just make sure all the dry ingredients are incorporated, then stop mixing.
In a small bowl, mix the remaining caramel (180g) with salt.
Pour half of the brownie mixture into a lined tin and spread out to the edges with a spatula. Spoon half of the salted caramel on top in stripes. Then add the rest of the brownie mix and smooth it out gently.
Dot the rest of the caramel on top (you can use the end of a knife to create a marble effect if you like). Bake in the oven for 25-30 minutes.
Let it cool for at least 30 minutes in the tin before removing and slicing your gooey Carnation Caramel Brownies into bars.
Tips and Tricks To Make This Salted Caramel Brownies Recipe Work Every Time
- Make sure to thoroughly melt the chocolate: make sure no lumps remain in the butter/chocolate mixture but don’t burn it, as it will introduce too much bitterness to the bake.
- Use rich dark chocolate, with at least 65% cocoa solids!
- Let the chocolate and butter mixture cool down ever so slightly before beating it with the eggs. If you add hot chocolate too soon, your eggs will scramble.
- Make sure to like the baking tin with baking parchment/ paper. It will be very difficult to lift the gooey brownies out of the tin otherwise.
- If you are slicing warm brownies, you may struggle to get a clean cut (but they taste awesome warm). If you are going for aesthetics, let the salted caramel chocolate brownies cool down completely before slicing them into portions.
How To Store Carnation Caramel Brownies?
If you are not serving your salted caramel chocolate brownies warm, bring them down to room temperature first, then arrange them in a single layer in a large airtight container. Do not stack the brownies on top of each other, as they will stick together. Keep them at room temperature for 3-4 days.
Can I Freeze Salted Caramel Brownies?
Yes! These Carnation Caramel Brownies freeze beautifully, and it’s a perfect treat to have any time you are craving a chocolatey treat! Once your brownies are at room temperature, wrap them individually in cling film or foil and freeze them for up to 4 months. Simply defrost them before you enjoy them. You may place them in a preheated oven for a few minutes to warm them up again too!
What To Serve Salted Caramel Chocolate Brownies With?
We recommend serving these delicious gooey brownies warm with:
- Ice Cream: vanilla, caramel and white chocolate flavours work really well with these Carnation Caramel Brownies.
- Whipped cream: also works very well and makes this an even more decadent treat!
- Extra sea salt on top: if you enjoy a bit of savoury in your sweet treats, sprinkle the top of the brownies with extra salt flakes!
Other Chocolate-Based Recipes
If you have a sweet tooth and chocolatey treats tickle your fancy, we have you covered. Have a look at our recipes, using all types of chocolate including:
- White Chocolate and Cranberry Macarons
- Gluten-Free Chocolate & Pear Almond Cake
- Peanut Caramel Shortbread
Irresistable Salted Caramel Brownies
- Baking Tin approx 15x15cm or large loaf tin (approx 10x23cm)
- 100 g butter
- 100 g dark chocolate 65-75% ideally
- 250 g caramel or thick dulce de leche
- ½ tsp coarse salt we used Sea Salt Flakes
- 100 g caster sugar
- 3 small eggs
- 65 g plain flour
- 25 g cocoa powder unsweetened
- Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with area approx 230cm2) with baking parchment.
- Melt the butter and chocolate together in a bowl set over a pan with simmering water.
- Using an electric whisk, beat eggs, caster sugar and 100g of caramel in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.
- Sift in the plain flour and cocoa powder and fold carefully to combine. Don't overmix, just make sure all the dry ingredients are incorporated, then stop mixing.
- In a small bowl, mix the remaining caramel (180g) with salt.
- Pour half of the brownie mixture into a lined tin and spread out to the edges with a spatula. Spoon half of the salted caramel on top in stripes. Then add the rest of the brownie mix and smooth it out gently.
- Dot the rest of the caramel on top (you can use the end of a knife to create a marble effect, if you like). Bake in the oven for 25-30 minutes.
- Let it cool for at least 30 minutes in the tin before removing and slicing into pieces.