Salted caramel chocolate brownies

by Barry Lewis

Prep time
30 mins
Cook time
20 mins


200g unsalted butter, plus a little extra for greasing

100g chocolate 70% cocoa solids

100g chocolate, 50% cocoa solids

397g can caramel or condensed milk simmered for 3 hours

1 tsp flaky sea salt, plus a little extra for the top

200g golden caster sugar

4 medium eggs

130g plain flour

50g cocoa powder

Salted Caramel Chocolate Brownies

These salted caramel chocolate brownies are truly to die for, phenomenally delicious, yet super simple. So simple in fact that with a little adult supervision my Daughter Chloe was able to make them, give them a go and thanks to Susan Jones for sending this recipe in for us to try. Oh and if you don’t have a tin of caramel, simmer a can of condensed milk for 3 hours in water topping it up as necessary, allow to cool, remove the lid and you will have caramel! Most places sell tinned caramel now though 🙂

Steps to making salted caramel brownies

Start off by pre=heating an oven oven to 180C/160C fan/gas 4. Grease then line a brownie tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt. Don’t let it boil, just create an epic chocolate lake.

In a small bowl, mix half the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.

Whisk the chocolate and butter mixture into the eggy caramel mix, it will go all marbly and look truly awesome. Then sift in the flour, cocoa and a good pinch of table salt, mixing until smooth.

Pour half the brownie batter into the tin. Drizzle lines of the salted caramel along the top and use a fork to merge the two layers together, top with the remaining chocolate batter and then more strips of salted caramel again using a fork in long strips to merge the tops and make a nice pattern.

It’s optional but sprinkle with more salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. Let cool completely in the tin, then cut into squares. Best served still slightly warm, so good!

salted caramel chocolate brownies