Salted Caramel Brownies

Salted Caramel Brownies

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  • 33 x 23 x 5-cm baking tray, lined with greaseproof paper
  • 200 g dark chocolate (roughly chopped)
  • 175 g unsalted butter
  • 325 g caster sugar
  • 130 g plain flour
  • 3 eggs
  • Pre-made salted caramel


    Preheat the oven to 170°C/325°F/gas mark 3.

    Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

    Remove from the heat. Add the sugar and stir until well incorporated.

    Add the flour and stir until well incorporated.

    Finally, stir in the eggs and mix until thick and smooth.
    Spoon half of the mixture into the prepared baking tray, followed by a layer of the salted caramel and then the rest of the mixture on top.
    Bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before serving.


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