Salted Caramel Brownies

The mass uprising of salted caramel popping up everywhere you turn seems to have slowed down recently, but that doesn't mean it doesn't taste just as good. I'm quite surprised that this was the first time I've made salted caramel brownies, but they seem ideal for a sugar pick me up during the 9pm slump on a Saturday evening at work.

These brownies had a perfect mix of salty, gooey, chocolatey goodness and did the trick to boost the energy levels for the remainder of the evening at work. So easy to make and the best bake for any sweet tooth.

I made these when I got back from London at 21:30 on Friday night, so no photos of the bake along the way, but I can assure you that the method is just as easy as it looks.


  • 200g butter
  • 100g dark chocolate
  • 100g milk chocolate
  • 1 can of carnation caramel
  • 1tsp sea salt
  • 200g caster sugar
  • 4 medium eggs
  • 130g plain flour
  • 50g cocoa powder

  1. Begin by preheating your oven to 180degreesC and line a 23cm square baking tin with greaseproof paper.
  2. Now, melt the butter and chocolate in a pan over a low heat, remove from the heat once melted and leave to one side.
  3. Next, pour half of the caramel in a small bowl with the sea salt and mix until smooth.
  4. With the remaining caramel, add the eggs and caster sugar and beat well using a whisk until well combined. 
  5. Now add in the chocolate and butter mix and to the eggs and caster sugar.
  6. Weigh the flour and cocoa powder together and add to the brownie mixture along with a good pinch of salt, mix until the batter is smooth and all ingredients are completely combined. 
  7. Pour half of the batter into the lined tin and spread half of the caramel in lines over the top. Now cover the caramel with the remaining batter and finally, top with the remaining caramel - again in lines over the top. You can use a skewer at this point to create a feathered patter on the top of the brownie.
  8. Place in the oven for between 25-30 minutes - it should be a little wobbly in the centre but golden on the edges.
  9. Leave to cool in the tin slightly and then take out to cool completely. Cut into bite sized pieces using a sharp knife and try and restrain yourself from eating more than one piece! 
  10. Enjoy the salty, gooey, caramel goodness.


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