0 from 6 votes
Salted Caramel Brownies
Insanely delicious chocolate brownies stuffed with a layer of salted caramel. Absolutely addicting!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 16
Calories: 309 kcal
Course:
Baked Goods
Cuisine:
American
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!
Cup of Yum
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 Information
Calories
309kcal
(15%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
218mg
(9%)
Potassium
220mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
381IU
(8%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 309
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 218mg | 9% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.