The BEST Salted Caramel Brownie Recipe

The BEST Salted Caramel Brownie Recipe

Will salted caramel ever die? I hope not. This recipe is definitely a new staple when I’m craving something sweet. Incredibly moreish, fudgy and surprisingly easy to make – it’s hard to say no to another one.

It’s not a big secret that I fail at anything that involves culinary skill. I am by all definitions of the word useless in the kitchen which is so cruel as I LOVE to eat good food. I used to attempt to bake when I was young, much to my family’s disappointment every single time. I’m slowly building up a repertoire of recipes that I can go to. But when I’ve attempted to bake something in the past, it’s been a disaster. Until now, when I spontaneously decided to try again and succeeded (after an originally dodgy mixture) – giving me so much pride and amazing blog post inspo!

This recipe is in no way healthy but does it matter? It’s a treat to eat the best brownies I’ve ever made. Our recipe is a combination of a few but I stalked Anna from The Anna Edit‘s post on Salted Caramel Brownies and adapted it slightly from there. It’s incredibly easy and only needs one mixing bowl for the whole thing so means less time for washing up and more for indulging! The caramel sauce part is also incredibly easy as we used shop bought sauce from M&S but I don’t consider it cheating, I don’t have the patience or skill to make my own caramel sauce but I’m sure you could if you’re even slightly more skilled than me! Baby steps…

Ingredients: 150g dark chocolate, 150g unsalted butter, 250g golden caster sugar, 3 eggs, 100g plain flour, 150g caramel sauce, a sprinkle of saltMethod: Melt the chocolate and butter over a bain-marie. Take the bowl off the heat. Whisk the eggs together and add to the mixture. Follow with the sugar and flour. Pour the final mixture into a greased and lined baking tray and dollop caramel sauce on top. Swirl sauce through top of mixture with a fork and sprinkle lightly with salt. Bake at 160°c fan for 25 minutes, then leave to cool until firm. Cut the brownies into squares and sprinkle a little more salt over them. Serve and try not to eat them all at once.


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