Salted Caramel Brownies
, Updated Oct 13, 2022
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Salted Caramel Brownies – gooey chocolate brownies with a salted caramel middle. These insanely delicious caramel brownies are easy to make and totally addictive.
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You know you are onto a winner when both kids hug you and exclaim “best brownies you have EVER made!”
This is no exaggeration – these salted caramel brownies ARE the best brownies ever. And they are something special – picture fudgy chocolate brownies oozing with salted caramel…
I have been baking these for dessert whenever we have friends over and everyone always falls in love with them.
Caramel Brownie Ingredients
- Dark chocolate chips
- Unsalted butter
- Light or dark soft brown sugar
- Large eggs
- Plain / all purpose flour
- Unsweetened cocoa powder
- Caramel chocolate bar – my favourite is Galaxy salted caramel but Dairy Milk Caramel and Lindt Salted Caramel Truffles all work a treat!
- Salted caramel sauce / caramel sauce – I prefer to use a store-bought sauce in this recipe. Most supermarkets now have own-brand salted caramel sauce but you can also use tinned Carnation caramel and a pinch of sea salt
- Sea salt flakes such as Maldon
HOW TO MAKE SALTED CARAMEL BROWNIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm square cake pan with cake release and line with baking paper, letting the paper overhang the edges of the tin.
Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Leave to stand for a minute or so then stir together until the chocolate has melted. Leave to cool slightly before adding the eggs.
Add the sugar and eggs and stir vigorously with a wooden spoon to combine.
Sift in the flour and cocoa powder and stir to combine until you have a thick and glossy batter.
Spoon half the batter into the prepared tin. Top with squares of caramel chocolate bar, spacing them out slightly away from the edges of the tin. Dot with the salted caramel.
Add the rest of the brownie batter over the top and level. Bake for 25-30 minutes or until the brownies still feel slightly squidgy in the middle.
Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient!
Serve slightly warm with vanilla ice cream for dessert or slice into small squares for a super indulgent treat!
Caramel Brownies Tips & FAQs
- The secret to perfectly gooey brownies lies in the baking time. Make sure not to over-bake them as they will end up on the cakey side. The brownies are ready when the middle still feels a bit squidgy and a toothpick inserted in the centre comes out with moist brownie crumbs.
- Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.
- The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies!
YOU WILL ALSO LOVE…
Did you make my salted caramel brownies recipe? Please leave a rating to tell me how you liked it! Better yet, snap a photo and share it on Instagram with the tag #supergoldenbakes
Salted Caramel Brownies
Video
Ingredients
For the brownies
- 200 g (⅞ cup) unsalted butter cubed
- 200 g (1 ⅓ cups) dark chocolate chips (or chopped chocolate)
- 200 g (1 cup) brown sugar
- 4 large eggs
- 125 g (1 cup) flour plain /all purpose
- 50 g (¼ cup) cocoa powder unsweetened
- ½ tsp salt
Caramel Layer
- 1 bar caramel chocolate bar , cut into small squares
- 5 tbsp salted caramel sauce or Carnation Caramel
Topping (optional)
- cocoa powder to dust
- ½ tsp sea salt flakes such as Maldon
Instructions
- Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm (8 inch) brownie pan with cake release and line with baking paper, letting the paper overhang the edges.
- Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Stand for a minute or so then stir together until the chocolate has melted. Cool slightly before adding the eggs.
- Add the sugar and eggs and stir vigorously with a wooden spoon to combine.
- Sift in the flour and cocoa powder and stir to combine until you have a thick and glossy batter.
- Spoon half the batter into the prepared tin. Top with squares of caramel chocolate bar, spacing them out slightly away from the edges of the tin. Dot with the salted caramel.
- Add the rest of the brownie batter over the top and level. Bake for 25-30 minutes or until the brownies still feel slightly squidgy in the middle.
- Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient!
- Serve slightly warm with vanilla ice cream for dessert or slice into small squares for a super indulgent treat!
Notes
- If you don’t have a microwave you can melt the chocolate and butter using the double boiler method. Set the bowl over a saucepan of simmering water and stir until the batter and chocolate have melted.
- The secret to perfectly gooey brownies lies in the baking time. Make sure not to over-bake them as they will end up on the cakey side. The brownies are ready when the middle still feels a bit squidgy and a toothpick inserted in the centre comes out with moist brownie crumbs.
- Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.
- The brownies will stay fresh for 3-5 days in an airtight container at room temperature. You can also freeze them for up to three months for chocolate emergencies!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
