Salted caramel brownies

Salted caramel brownies

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(85 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. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.

  2. In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.

  3. Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

  4. Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. 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.

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

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Comments, questions and tips

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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!
14th Nov, 2016
I made these on a whim, so glad that i did. Unfortunately I only had 50% dark chocolate and used 3 large eggs as that was all I had in. However the end result was fabulous. I baked them for about 40 minutes and in retrospect I should have taken them out 5 minutes earlier. Next time I will use the recommended chic and a little more egg. Like others, I used all the salted caramel in the middle. A five star recipe.
18th Oct, 2016
Always found that the centre cooked slower than the outside but this just mean that there were brownies in the centre that were more gooey. Love making these brownies and love eating them even more. Can thoroughly recommend.
2nd Oct, 2016
This is amazing looks it and tastes it kids loved it!!!!!
28th Sep, 2016
I've made these a lot - always go down really well and are very easy (I'm no baker!) I find the most fiddly bit is lining the tin...I don't worry about different types of chocolate and they always seem to taste great. I tend to cook them for about 40 mins, rather than the suggested 25/30.


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!
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!
27th Jul, 2016
The brownies look yummy. I hope I'll be able to create something nice with the recipe provided. Thanks a lot for sharing.
1st Jun, 2016
Do these brownies freeze well?
15th May, 2016
The recipe says plain flour and not self-raising flour but there is no raising agent included in the recipe (like baking soda). How would the cake rise then? P.S. I am an absolute beginner when it comes to baking so apologies if this sound like a dumb question. I need to bake these tomorrow so just want to be sure. Thanks
29th Jun, 2016
You don't really want brownies to rise much so it is okay that there are no raising agents in the recipe


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.