Salted caramel brownies stacked in a tower

Salted caramel brownies

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(163 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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8th Oct, 2019
Paula Weaver's picture
Paula Weaver
15th Sep, 2019
I have been baking this recipe for a few years now and it's a favourite of my work colleagues, I like some of you use all the caramel mix in the middle and I find it takes around 35-40 mins to cook in my oven
Alex Umberland's picture
Alex Umberland
4th Sep, 2019
This was an absolutely abhorrent recipe. I chose not to add the caramel to the egg mixture this is clearly a waste of time energy and caramel. Furthermore, none of the steps worked out as they should have. When I mixed in an egg, the entire mixture split! Adding more eggs only worsened the situation. It was solid with a liquid moat of terror.* I cooked it for the recommended time and when I poked it, it was ZERO COOKED. I cooked it for longer, it was still uncooked but I was hungry. Once it was cold, it became a cement like and inedible. I am still hungry. Highly do not recommend. Will not be returning. I am a chef!
Fedora Kong
4th May, 2019
The middle didn't cook, extremely gooey even after cooling and impossible to cut. Definitely not using this recipe again.
Sophie Cooks an...
15th Apr, 2019
A delicious, rich, special event brownie. I used soft brown sugar instead of golden castor, but followed the rest of the recipe exactly. Recommend.
7th Apr, 2019
Delicious- made these when friends came for a dinner party, and they loved the . Made them exactly to the recipe and they came out perfect. Next time may add some nuts.
Ross Hendry's picture
Ross Hendry
31st Mar, 2019
She Raa's picture
She Raa
16th Nov, 2018
I love this recipe, but I use Cadburys Dairy milk and a good dark choc, also 1/4 of caramel in brownie batter, the rest goes in the middle, perfect every time.
7th Nov, 2018
Delicious, again I put all the caramel in the middle, cooked for exactly the time it said and they were perfectly gooey.
Molly Brennan's picture
Molly Brennan
1st Nov, 2018
Was more of a cake brownie, not the best and needs chocolate chips.


lauren28052007's picture
30th Nov, 2018
Also, could i use 50% white chocolate and 50% milk as I've run out...
goodfoodteam's picture
3rd Dec, 2018
You might also like to try this as an alternative:
lauren28052007's picture
22nd Nov, 2018
Can you use milk chocolate? I'm not really a fan of dark chocolate at all...
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question - we would suggest using the chocolates in the recipe as these guarantee just the right fudgy chocolate finish. It won't taste like dark chocolate once cooked.
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:


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.
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