These Salted Caramel Brownies are the ultimate indulgent treat – dark, fudgy chocolate brownies oozing with salted caramel….what could be better?
These brownies have been very popular in my work place over the past couple of weeks.
These brownies are so good it has even been stated by a couple of my friends – and I quote – they are “better than sex.” Yes it’s a pretty bold statement, but I think it’s justified!!
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.
If you want to make friends and influence people, you could do a lot worse than make these brownies. Trust me!
Pin these brownies for later…
want to see more salted caramel recipes? Check these out…
looking for more brownie recipes? Check these out….
Did you make these brownies? Let me know what you thought of the recipe by leaving a comment below and rate the recipe out of five by clicking on the stars.
Salted caramel brownies
- 250 g butter
- 250 g dark chocolate broken into squares
- 2 tsp vanilla extract
- One 397g tin of caramel or the same amount of homemade salted caramel sauce
- 1/2-1 tsp sea salt
- 300 g caster sugar
- 4 large eggs
- 100 g plain flour
- 50 g 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 and stir in the vanila extract. 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. Pour over the rest of the brownie batter on top, trying not to disturb the caramel layer.
- 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!