Salted Caramel Brownies

Salted Caramel Brownies
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The richest, chocolatiest brownie that is certainly not for the faint-hearted! Our Salted Caramel Brownies are the ultimate bake that won’t disappoint any chocolate lovers. Fudgy and soft with all the lovely salted caramel oozing out, this gooey chocolate treat is more than a dessert. As someone on the big wide Internet noted: Chocolate is nature’s way of making up for Mondays!

Generally speaking, neither Seb nor myself are a chocolate person. Yes, sure we like chocolate, but we go without having any for months and don’t normally miss it that much. But this brownie dessert is 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 Valentines or a Friday to celebrate the end of a long hard week!

How to Make the Best Salted Caramel Brownies?

Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with the 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 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 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!

Salted Caramel Brownies

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 into pieces.


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:

Salted Caramel Brownies

Salted Caramel Brownies

The richest, chocolatiest brownie that is certainly not for the faint-hearted! Our Salted Caramel Brownies are the ultimate bake that won't disappoint any chocolate lovers. Fudgy and soft with all the lovely salted caramel oozing out, this gooey chocolate treat is more than a dessert. As someone on the big wide Internet noted: Chocolate is nature’s way of making up for Mondays!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Baking, Dessert
Cuisine American, British
Servings 8 slices
Calories 191 kcal

Equipment

  • Baking Tin approx 15x15cm or large loaf tin (approx 10x23cm)
  • Electric Hand Whisk

Ingredients
 
 

  • 100 g butter
  • 100 g dark chocolate 65-75% ideally
  • 250 g caramel or thick dulce de leche
  • ½ tsp coarse salt
  • 100 g caster sugar
  • 3 small eggs
  • 65 g flour
  • 25 g cocoa powder unsweetened

Instructions
 

  • 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.

Nutrition

Calories: 191kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 185mgPotassium: 186mgFiber: 3gSugar: 16gVitamin A: 115IUCalcium: 38mgIron: 3mg
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Salted Caramel Brownies

2 Replies to “Salted Caramel Brownies”

  1. 5 stars
    Loved making this! Thank you for the great recipe. Delicious! 😀

    1. Thanks! We love these – dangerously indulgent though!

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