Salted Caramel Brownies

These salted caramel brownies are the ultimate indulgent treat – dark, fudgy chocolate brownies with pools of salted caramel running through them…heaven in every bite!

These salted caramel brownies are without a doubt the most popular thing I have ever made.

They could quite possibly be – and I don’t say this without careful consideration – the best brownies I’ve ever had. And I have a lot of brownie recipes!

If you’re a lover of all things salted caramel, you HAVE to try these. The brownies are thick, fudgy in the middle and have swirls of salted caramel in every bite….they are in another league.

If you want to make friends and influence people, you could do a lot worse than make these brownies.  Trust me!

My family and friends always request these for parties and gatherings – and I’m all too happy to oblige because I love making them! If I haven’t convinced you to try this recipe yet, then just take a look at the photo below…..need I say anymore? Let’s get baking!

what’s the best salted caramel sauce to use?

I always use this recipe for the caramel – it’s ideal for these brownies. If you don’t want to make your own caramel, you can use a ready made jar. I’ve used Tiptree salted caramel sauce which gives good results. Carnation Caramel also works well and is available in most UK supermarkets. However, you will need to add salt to turn it into salted caramel. I use Cornish or Maldon sea salt flakes.

If you aren’t using a tin of caramel, you’ll need to make the sauce first.  You really need to make this sauce the day before to let it thicken up. I always make the sauce, let it completely cool down then place it in the fridge overnight.  Then remove it from the fridge and let it sit at room temperature for a couple of hours before making the brownies. It might seem like a bit of a hassle, but this will ensure the caramel the perfect consistency for the brownies.

how to make salted caramel brownies

Step 1 – melt the butter in a medium pan, then add the chopped chocolate and allow to melt. Stir in the vanilla extract.  Set aside to cool slightly.

Step 2 – whisk sugar, eggs and 25g of the salted caramel together for at least 5 minutes until the mixture is very thick and pale. I use my stand mixer, but a handheld electric mixer is also fine.

Step 3 – pour in the cooled melted butter/chocolate mixture and gently fold in until the mixture is shiny and glossy.

step 4 – stir the cocoa powder, plain flour and salt together in a medium bowl. Fold the dry ingredients into the melted butter/chocolate egg mixture. You should have a shiny, glossy brownie batter.

Step 5 – pour half of the mixture into a greased and lined 22cm square baking tin. Add horizontal lines of the salted caramel – don’t worry if they aren’t perfectly straight. I use a spoon for this, but if you want to be professional you could use a piping bag fitted with an open tip nozzle. Don’t forget to keep some of the caramel for the top of the brownie.

Using a rubber spatula, top with the remaining brownie mixture, and add the remaining salted caramel sauce on top. Use the tip of a knife or skewer to make swirly patterns. You can be as random or as decorative as you wish!  

Step 6 – sprinkle with sea salt flakes and bake for about 30-35 minutes or until the brownie is set.  The middle should still be quite wobbly – but it will set as the brownie cools. 

The brownie may look slightly crater like when you remove it from the oven – don’t be alarmed! It will settle down as it cools down.

let the brownies cool completely

Now comes the hard part!  Sorry, but you really should let the brownie cool for several hours before you even think of cutting it. 

I know it’s a big ask, but if you try and cut it into squares any sooner, the brownies will collapse into a mess.  I’ve made that mistake before! 

I leave the brownie to cool on my kitchen countertop for a good few hours before placing the tin in the fridge overnight before cutting into squares. If you leave the brownies to sit out at room temperature for an hour or two before serving, the caramel will soften and get all nice and gooey.

serving suggestions

Apart from obviously applying to your face, salted caramel brownies are divine with vanilla ice and maybe a drizzle of extra caramel sauce….gilding the lily? Absolutely, but it’s undeniably good! Come to think of it, they would be amazing with this no churn Baileys ice cream.

how to store homemade chocolate brownies

The brownies will keep in an airtight tin for up to 5 days.  They will begin to dry out a bit after day 3, but will still be delicious.

Freezing

Homemade brownies will keep in the freezer for up to 3 months. Defrost at room temperature before serving.

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Salted Caramel Brownies

Yield: 16 brownies

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

These salted caramel brownies are pure indulgence - fudgy chocolate brownies with layers of gooey salted caramel.

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Ingredients

• For the salted caramel:
• 200g white sugar
• 125ml cold water
• 100g butter, cut into cubes
• 100ml double (heavy) cream
• 1 teaspoon flaky sea salt
• For the brownie:
• 250g butter
• 25g dark chocolate (minimum of 52% cocoa solids), broken into squares
• 2 teaspoons vanilla extract or bean paste
• 225g Salted Caramel Sauce Or Carnation Caramel
• 1/2-1 teaspoon sea salt
• 300g caster sugar
• 4 large eggs, at room temperature
• 100g plain (all purpose) flour
• 50g cocoa powder
• 1/2-1 teaspoon sea salt flakes, for sprinkling on top

Instructions

1. If you're making the salted caramel, do this at least a few hours in advance. Measure out all the ingredients for the caramel so they are close to hand. Place the sugar in a wide, heavy bottomed saucepan and pour over the water, making sure all the sugar gets wet. Melt over medium heat to until the sugar turns a deep amber colour. This will take about 7-8 minutes. Remove from the heat and whisk in the butter until melted, then stir in the double cream and 1/2 teaspoon of the sea salt flakes. Set aside to cool down. Once the caramel is cool enough to taste, check to see if you want to add some more salt.
2. Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 22cm square baking tin with baking parchment, making sure the paper extends over the edges of the tin so you can easily lift it out later.
3. 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 until the chocolate is completely melted.
4. Measure out 200g of the salted caramel. Stir to loosen.  In a large bowl, beat the sugar, eggs and 25g of caramel together until well blended. Stir in the melted butter and chocolate.
5. Tip in the flour and cocoa powder and stir until everything is combined. Pour half of this brownie mixture into the lined tin.
6. Spoon half of the 200g 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.
7. Finally drizzle the remaining caramel over the top and swirl with the tip of a knife to create a marbled pattern.
8. 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 (ideally overnight) before cutting into squares.
9. 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!

Notes

Make sure the brownies are completely cold before cutting into them - or you'll end up with a squidgy mess! I chill mine for at least 4-5 hours, but overnight is better.

Salted caramel brownies will keep for up to 5 days in an airtight container. I like a chilled brownie, so I keep them in the fridge.

Storebought salted caramel recommendations: Tiptree salted caramel sauce, Sainsburys salted caramel or Carnation caramel (but you'll have to add the salt)

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 94mgSodium: 606mgCarbohydrates: 46gFiber: 2gSugar: 41gProtein: 4g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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