Luscious Salted Caramel Brownies

Last week I was asked to make some brownies for work as it was one of my colleagues last day. I spent time browsing through my favourite site but didn't find anything that tickled my fancy. I wanted a brownie but not your run of the mill type brownie, something different. Then I had eureka moment, I remembered to check out my favourite baking blog run by Emma Gardner. She has given me at least two of my favourite recipes in the past, Lemon Drizzle Loaf and Tarte Au Citron and yet again she has given me a winner in her Salted Caramel Brownies

These brownies are truly glorious, however as Emma stressed to me on twitter they are not your regular brownies, they are truly dense sticky truffle like nuggets of pure heavenly goodness. The salted caramel gooey-ness makes these truly delectable. I have been reading for months now how people are coupling salt with sweet,  I am long time believer in salt and sweet, my father used to lambast me when I was a child for sticking my chips in to my strawberry milkshake in Burgerland on the rare occasion we get to go there. There is something though however about salted caramel that brings back fond memories of eating toffee, ( yes I was tubby kid and all I did was eat sweets, wait I still do ..... ) there would be the slightest hint always of salt to it, especially in Toffos if you remember them or McCowans Highland toffee.

Anyhow here is the recipe for you to make and send your friends into a chocolate stupor. My recipe is a double batch and I used a 40cm x 20 cm baking tray.

For the caramel:
150g white caster sugar
100ml double cream
20g unsalted butter
1/4 tsp fleur de sel/good sea salt

For the brownie:
200g unsalted butter
300g caster sugar
200g light brown sugar
150g golden syrup
550g quality 70% dark chocolate
8 eggs
140g plain flour
Method  (Makes about 32 small but rich squares)
  1. Tip the sugar into a big heavy-bottomed pan in an even layer. Place over medium heat watch to make the sugar doesn't start to burn. Wait until the edges start to liquify then gently start to move the sugar around onto the wet spots to try and get it to melt evenly - don't stir it. Don't worry if it starts to clump a little, it will melt down later. Keep gently moving the unmelted sugar into the liquid bits until you just have a liquid. Keep cooking until it reaches a deep golden-bronze, almost the colour of a penny. Immediately take off the heat and whisk in about 1/3 of the cream to stop the caramel cooking, be as quick as possible here as the syrup may harden on you so the key is fast whisking. Keep pouring and whisking until all the cream is incorporated. Add the butter in chunks and the salt and stir until smooth. Pour into a bowl to cool - at the moment it will pour easily off the spoon in thin ribbons.
  2. Preheat the oven to 160C/325F. Line a 40x20cm tin (at least 2.5cm tall) with paper. Get another big saucepan and add the butter, caster sugar, brown sugar and syrup. Heat until everything is melted together then beat until smooth. Take off the heat then add all the chocolate, the chocolate does not need to be pre melted here as it will melt soon as its added to the mix above. Stir until melted and uniform. Lightly whisk the eggs in a small bowl then incorporate them into the mix. Finally add the flour and beat throughly until very smooth. Pour into the prepared tin.
  3. By now your caramel should be gloriously thick. Spoon fairly evenly over the mix then use a knife to lightly swirl it through.
  4. Bake for 20 minutes then take out and leave to cool. When you take it out of the oven it will have a slight wobble, that is perfectly normal as it needs to be chilled for at least 12 hours. Once cool, put into the fridge overnight or the freezer until frozen solid. Slice up with a sharp knife dipped into hot water and cleaned between each cut. Serve cold, warm or at room temperature - up to you!

These brownies are the best I have ever made, thank you Emma for your great recipe.



  1. Will definitely be making these for family over Christmas 😊


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