Salted caramel brownies recipe

Name: Salted caramel brownies recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) unsalted butter; 250 g (8.8oz) dark chocolate (minimum 70%, broken into pieces); 4 large free range eggs; 300 g (10.6oz) granulated sugar; 150 g (5.3oz) plain flour; 200 g (7.1oz) white granulated sugar; 50 ml (1.8fl oz) water; 200 ml (7fl oz) double cream; 1 tsp Maldon sea salt; 1 sprinkle sea salt

Servings: persons

1
In a small clean saucepan, heat the sugar and water over a medium heat for 2-3 minutes.
2
The sugar will melt and small bubbles will start appearing.
3
Dont be tempted to stir, as this can encourage the caramel to crystallise just swill the pan around using the handle.
4
Once the sugar has started boiling (after about 5 minutes) it should be light brown in colour; continue boiling until it has become medium brown.
5
Remove the saucepan from the heat and pour the cream into the mixture.
6
It will hiss and spit and seem to solidify but be patient and return to the heat for 2-3 minutes.
7
Stir through the salt, transfer to a glass jar or bowl and let it cool to room temperature on the side or pop it into the fridge for 20 minutes.
8
Preheat the oven to 200C/fan 180C/gas 6.
9
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.
10
Set aside.
11
Using an electric whisk beat the eggs and sugar in a bowl for 5 minutes until thick and foamy.
12
Whisk in the cooled chocolate mixture, then sieve and fold in the flour.
13
Line a 9x9 inch square tin with parchment paper and put in half of the brownie mixture, spreading it into a layer at the bottom of the tin.
14
Next add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly.
15
Dollop the remaining brownie mixture on top, again spreading evenly, and finish off with the last of the caramel, using the spoon to swish it around the top.
16
Its nice to have pockets of caramel and pockets of brownie so dont be too even!
17
Sprinkle with a little salt and bake for 30-35 minutes.
18
Remove from the oven, cool overnight (if you can resist it that long) and cut into squares.

1725

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g (8.8oz) unsalted butter, 250 g (8.8oz) dark chocolate (minimum 70%, broken into pieces), 4 large free range eggs, 300 g (10.6oz) granulated sugar, and more.

Yes, Salted caramel brownies recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!