Salted caramel brownies stacked in a tower

Salted caramel brownies

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(104 ratings)

Prep: 20 mins Cook: 30 mins plus cooling


Makes 16 larger or 32 bite-sized brownies

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite

Nutrition and extra info

  • Freezable

Nutrition: per brownie (16)

  • kcal345
  • fat19g
  • saturates11g
  • carbs37g
  • sugars29g
  • fibre2g
  • protein5g
  • salt0.8g
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  • 200g unsalted butter, plus a little extra for greasing
  • 100g chocolate, 70% cocoa solids



    Chocolate as we know it in pressed

  • 100g chocolate, 50% cocoa solids



    Chocolate as we know it in pressed

  • 397g can Carnation caramel



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 1 tsp flaky sea salt, plus a little extra for the top
  • 200g golden caster sugar
  • 4 medium eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 130g plain flour
  • 50g cocoa powder


  1. Heat oven to 180C/160C fan/gas 4.

  2. Grease then line a 23cm square traybake tin with baking parchment.

  3. Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.

  4. In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.

  5. Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.

  6. In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

  7. Pour half the brownie batter into the tin and level it with a spatula.

  8. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.

  9. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.

  10. Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.

  11. Let it cool completely in the tin, then cut into squares.

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Comments, questions and tips

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30th Jun, 2018
Made this many times and it turns out perfectly. I've never had a problem with the caramel on top sinking in although I note that others have. Follow the recipe exactly and it turns out perfectly after 25 minutes at 160 fan.
15th Jun, 2018
Delicious brownies
iamnotgemma's picture
1st May, 2018
These brownies are the best! Beautiful and so indulgent. Have been a major hit with friends (and me!). They also hold up well in the freezer once cooked and cut.
10th Mar, 2018
Really lovely brownies and easy to make. I split the mixture into two trays and there was plenty
Lorna Dilleen
2nd Oct, 2017
So tasty and easy to make.
8th Feb, 2018
I used 50g less sugar and put all the caramel in the middle, and they turned out delicious. Though the salted caramel merged into the brownies in most of them.
10th Jun, 2017
No rating because I didn't actually make the recipe as described, due to not having the right ingredients/pan!! But despite that these turned out beautifully and I'm looking forward to making again with the right ingredients next time. I made in a rectangular tray so they were quite thick, but still cooked in 35 min. Left to cool for about half an hour before cutting so they had time to set properly (that was a good call). Had to change proportions of flour because I ran out of plain and cocoa (haha) so added about 70g of self raising. Meant they were a bit cakey (rather than fudgey) around the edge, but my tasters actually liked that!! Also didn't have enough caramel (only a 260g jar) so only added 70g of that to the batter - seemed to still work quite well. And used 200g of 54% cocoa chocolate because that's all I had. So seems like a pretty versatile recipe that I can make all those changes and it still turns out well! It's a great combination of flavours, dark choc and caramel. When I've made brownies before, they really haven't turned out right so I was pretty pleased!
10th Dec, 2016
I made these this afternoon. I found the cooking temperature did nothing for the mix other than warm it up so i put the oven up to 180 and left if a further 20 minute. The brownie is too light and fluffy so i don't know what i have done but the salt i found way too much and it hasn't tasted great. :(
2nd Dec, 2016
I made these Salted Caramel brownies for the first time today. I followed everything to the letter however due to my oven being fan asssited, I usually have to lower the temperature by 20 degrees to that the receipe gives but as my cakes take longer this way, I lower it to 170 and they seem fine. So I pre heated my oven to 170 degrees. I baked it for 30 mins as my cakes usually need the longer time to cook in the middle. Once the brownies were cooled and I tried a bit, I wasn't sure if they were supposed to be fudgy and gooey but mine weren't. Mine are a bit cakey, I will see tomorrow if they turn fudgy over night. Perhaps I should have baked for 25 mins. All the reviews seem to suggest they need the full 30 mins but if you want the gooeyness, which I do, then 25 may be the optimum. Also, I agree with others that the caramel should all be used in the middle. I am not sure that you can even taste the caramel mixed into the batter due to the chocolate as it is quite overpowering. I would put two thirds of the caramel in the middle and when it comes to the top, I didn't bake the caramel on top, I added it after it cooled. Of course it will disappear into the batter during baking. I think it needs to be drizzled with caramel as this finishes the brownies perfectly, once you get the brownies themselves right that is :) I will bake at 160 next time and for 25 mins to see if there is a difference.
24th Nov, 2016
Sooo good! I figure if I'm going to be calorie conscious I'll do it somewhere else in my diet, these are just divine and worth the guilt!


Wendy Wooo's picture
Wendy Wooo
8th Sep, 2018
I followed this recipe to the t but the middle of the cake is not cooked... just really gooey! The top and sides are great though! Help please! I’ve put it back in for extra cooking but still not great.
goodfoodteam's picture
11th Sep, 2018
We're sorry to hear yours didn't work out as you'd hoped. The trick is to carefully layer in the caramel so that it doesn't get mixed in with the brownie above and below. Make sure that it only jiggles a small amount in the centre before taking it out of the oven. Finally, let it cool thoroughly in the tin before trying to remove it. We hope that helps if you decide to try it again.
20th Aug, 2018
Is the 70% cocoa solid chocolate a dark chocolate? And the 50% a milk chocolate?
goodfoodteam's picture
27th Aug, 2018
Thanks for your question - they are both dark in this instance. Lindt and Waitrose both do a 50 % cocoa solid dark chocolate.
19th Apr, 2017
Hi, does anyone have any ideas for turning these gluten free? Thanks!
goodfoodteam's picture
20th Apr, 2017
We haven't tested this recipe using gluten-free ingredients but can offer a couple of alternatives which might be of interest:
Danielle Stephenson
20th Aug, 2016
Hi - does anyone know how long these keep if not freezing? I'm wondering if they would keep to take to work in 2 days time, or if they're best made as soon as possible before. Thanks!
goodfoodteam's picture
26th Aug, 2016
Hi Danielle, thanks for your question. Keep these in an airtight container and they'll be fine for 2 - 3 days. Enjoy!
maggiebleksley's picture
27th Jun, 2016
Is tinned caramel available in any other brand? I won't buy Carnation as it is made by Nestlés and I refuse to by any of their products.
goodfoodteam's picture
16th Aug, 2016
Hi Maggie, you can use 'dulce de leche' which is available in various brands including Merchant Gourmet. Hope that solves the problem!


22nd Sep, 2016
Made many, many times now, these are a favourite with everybody I make them for. Lovely, but I wouldn't bother with the caramel on top: I've tried several times, and the caramel always just melts in without the desired ripple effect. Stick it all in the middle layer instead for a nice gooey centre.