Salted Caramel Brownies

I have to share this recipe with you.

These chocolatey slabs of gorgeousness have been very popular in my work place over the past couple of weeks.

These brownies are so good it has even been stated – and I quote – they are “better than sex.”

They could quite possibly be – and I don’t say this without careful consideration – the best brownies I’ve ever had.

If you’re a lover of all things salted caramel, you HAVE to try these.

You will love them.

Salted caramel brownies
Recipe very slightly adapted from the March 2015 issue of BBC Good Food Magazine

200g butter
200g dark chocolate, broken into squares
One 397g tin of caramel, or the same amount of salted caramel sauce
1/2-1 tsp sea salt
300g caster sugar
4 large eggs
100g plain flour
50g cocoa powder

Preheat the oven to 180C. Grease and line a 22cm square baking tin.

Melt the butter slowly in a medium sized saucepan pan and once melted, take off the heat and add the chocolate. Stir to melt the chocolate. Measure out 175g of the tinned caramel and add the sea salt. Stir to loosen the caramel.  In a large bowl, beat the sugar, eggs and remaining caramel together until well blended. Stir in the melted butter and chocolate. Tip in the flour and cocoa powder and stir until everything is combined. Pour half of this brownie mixture into the lined tin. Spoon half of the 175g salted caramel over the top of the brownie batter in horizontal lines. Pour over the rest of the brownie batter over, trying not to disturb the caramel. Finally drizzle the remaining caramel over the top and swirl with the tip of a knife to create a marbled pattern. Bake for 30-35 minutes or until set on the top – they should still have a slight wobble in the centre. Leave to cool completely in the tin before cutting into squares.

If you want your brownies to cut into neat squares, I’ve found the best way to do this is to chill them overnight in the fridge. You don’t need to dip your knife in warm water – more often than not you’ll end up with a sludgy mess. As soon as you take the brownie slab out of the fridge, cut into squares with a very sharp knife. Don’t use a sawing action – just slice straight down into the chilled brownie. You’ll end up with professional and neat looking brownies!


8 thoughts on “Salted Caramel Brownies

  1. I made some similar brownies before using a jar of dulche de leche and it went a bit too sloppy (although more than edible judging by the way they were snaffled up) – great tip to try with a tin of caramel instead – might be a bit more robust!

    Liked by 1 person

    1. I had the same experience using a (expensive!) jar of dulce de leche – the brownies were delicious but impossible to cut. That’s why I love this recipe – just the right amount of gooeyness but easy to cut into squares!


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