I’ve been wanting to make salted caramel brownies for a while! I am loving trying new variations on the classic brownie – from coconut to peanut butter to cookie dough! In this recipe, similar to my peanut butter pretzel brownies, the salt element introduces a savoury flavour that contrasts with the sweetness and richness of the brownies – meaning you can eat more!
- 300g soft butter
- 300g best quality dark chocolate
- 4 large eggs
- 1 tablespoon vanilla extract
- 400g caster sugar - I used some dark muscavado, some light muscavado and some caster
- 200g plain flour
- pinch salt
- 397g dulce de leche/caramel
- Melt your butter and chocolate together in a large saucepan over a low heat. Once almost melted, stir in your sugar and then remove from the heat to finish melting and cool slightly.
- Once the mixture is lukewarm, add in the vanilla and four eggs, beating well, and sift in the flour and finally - add a good pinch of salt!
- Bake at 180C/gas 4/350F for 20-30 minutes, on the middle shelf of your oven.
- Keep a close eye on them and take them out of the oven as soon as the edges and top are firmed up - you do NOT want cakey brownies, and can always pop them back in if you cut into them and find they are too gooey.
- For the salted caramel layer, I simply warmed up the tinned caramel and stirred up some sea salt flakes. Once the brownies were cool, I added the salted caramel layer, plus a good sprinkling of salt!
- I used a 11.5 inch by 6 inch brownie pan, but you can use what you have (excluding tiny or massive!) and you'll just get slightly thinner or thicker brownies!
What do you think of my new recipe cards? You can print them easily, and even see how many calories are in things (not sure if this is a good thing!)