Salted caramel brownies stacked in a tower

Salted caramel brownies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • 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.

  • Freezable
Nutrition: per brownie (16)
NutrientUnit
kcal345
fat19g
saturates11g
carbs37g
sugars29g
fibre2g
protein5g
salt0.8g
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Ingredients

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 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.

  • STEP 4

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

  • STEP 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.

  • STEP 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.

  • STEP 7

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

  • STEP 8

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

  • STEP 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.

  • STEP 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.

  • STEP 11

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

RECIPE TIPS
Cocoa percentages
For best results, it's important to use chocolate with the right mix of 70% and 50% cocoa solids. This will help to give the brownies their rich, fudgy texture.

Goes well with

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    Rating: 5 out of 5.227 ratings
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