Salted Caramel Brownies

6 Feb 2017

Salted caramel is one of those things that absolutely everyone loves. I don't know a single person that doesn't like it and if I ever meet anyone that doesn't, I will be deeply shocked (and maybe just a little offended). It's something that just works - the sweet, stickiness of the caramel contrasted with the salty undertones. It's exactly this undying love for the stuff that pushed me to stick it in the middle of a batch of brownies. I'd been meaning to make some salted caramel brownies for what felt like forever, so I decided that enough was enough, now was the time! And they turned out just as gooey and messy as I'd hoped.

Now, when it comes to making brownies, I always use my recipe - I just love how soft they turn out and their irresistible gooeyness. The reason that they turn out that way is down to the added coffee, which makes the mixture quite runny. Because I wanted to add a layer of caramel in the middle, which I thought would be heavier than the brownie mixture, I had to look elsewhere for a recipe. It did break my heart a little and I considered tweaking my recipe to try and make it more dense (like add more flour or cocoa powder), but it wasn't worth the risk. Instead, I opted to use this BBC GoodFood recipe, which I think turned out great! I used a lot more caramel in the middle of my brownies though, which is why they look messier than the image on the GF site. I also didn't decorate the top with extra caramel or salt, as I felt that the interior was enough. Can you really ever have enough salted caramel though?

You will need:
200g unsalted butter
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 teaspoon flaky sea salt (plus a little extra for the top, if using)
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

  1. Preheat your oven to 180c/160c/gas mark 4. Grease and line a 23cm square tin with greaseproof paper.
  2. Melt the butter in a pan over a medium heat. Break in all of the chocolate, then remove the pan from the heat and stir until the chocolate cubes have melted.
  3. In a small bowl, mix 200g of the caramel with a teaspoon of sea salt. It'll loosen up, promise! Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with a hand mixer or a whisk until even.
  4. Whisk the chocolate and butter mixture into the caramel-sugar-eggs mixture, then sift over the flour, cocoa and a pinch of salt before beating it together.
  5. Now for the fun bit! Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, add your salted caramel on top, smoothing it out into an even layer. If you like, you could only use half, then save the rest for decoration. Gently spoon the rest of the brownie batter on top the caramel and level it out, trying not to disturb the caramel too much. If you have remaining caramel, marble it through the top of the brownie mixture by adding blobs all over the top and dragging a skewer or knife tip through.
  6. You can scatter with a little more sea salt if you like, then bake for 30 minutes, or until risen with a firm crust on top. When ready, the brownie will jiggle just a little when you give the tin a shake. Remove from the oven and allow it to completely cool in the tin. Then cut into squares or bars, and dig in!

Sticky, chewy, messy and gooey - exactly how brownies should be. These guys are ideal for a naughty treat, a party or for a bake sale, and what makes them even better is that they're super easy to make. Give them a go!

Whould you like to comment?

  1. These brownies look heavenly, thank you so much for sharing the recipe! :) xx

    Yasmina | The July Journal

  2. They sound so great! There really is no such thing as too much salted caramel!

    Katie xoxo

  3. Oh my, these look incredible! I'm been ravenous for chocolate lately haha x

    1. They're sooooo gooey, they just melt in the mouth! Get some chocolate in your body - treat yo'self! x