What chocolate is best to use?

I like using super dark chocolate in this recipe - so anything at a 70% cocoa content or above. In the UK, I use the Lindt 70% or 90% cocoa dark chocolate or the Green & Blacks 70% or 85% cocoa dark chocolate. And in New Zealand, I ALWAYS use Whittaker's (the 72% dark ghana is where it's at).

Can I reduce the sugar in the recipe?

Baking is very precise, so I wouldn't recommend tinkering with the quantities here because you just won't get the same result. Sugar isn't just present in baking for sweetness - it plays a crucial role in keeping things moist and fudgy, which is key here. No one wants a dry brownie, which is what will happen if you reduce the sugar content.

How long will the brownies last?

I find these brownies will last for at least a week in a sealed container at room temperature, and even longer in the fridge. You can pop them in the microwave for 15 seconds to warm up slightly if you like.

Can I make these without a stand mixer?

You can! I've given instructions for this in the recipe card below and also in the step-by-step instructions above - but the only part of the recipe I use a stand mixer for is whipping the eggs and sugar. You can do this with a regular electric handheld whisk or you can do it with a regular whisk, it will just take a little longer (and some elbow grease!) to get the fluffy result.

Salted Caramel Brownies

Description

If you’re looking for a super fudgy brownie, sandwiched with a luscious salted caramel, you’ve come to the right place. These salted caramel brownies are wickedly delicious. So moist, rich and perfectly balanced with salty-sweet flavours. You’re going to love them.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

For the salted caramel –

397g sweetened condensed milk (1 can)
80g butter
3 tablespoons golden syrup
3 teaspoons flaky sea salt

For the brownie –

300g butter
300g dark chocolate (use one with at least 70% cocoa)
6 eggs, at room temperature
200g caster sugar
100g brown sugar
3 teaspoons vanilla extract
1 teaspoon salt
100g cocoa powder (or cacao powder)
150g plain flour

Equipment –

Deep 24cm x 32cm baking tray. This is my favourite baking tray to use for brownies.

Baking paper to line the tray.

Stand mixer, electric whisk or hand-held whisk.

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Instructions

Make the salted caramel. Before you start, get your oven heating to 180C/360F fan. Then get the condensed milk, butter and golden syrup into a small pan over low heat. Cook, stirring for about 5 minutes, until it’s thickened and is looking more golden. Keep an eye on it because it can quickly burn! Once it’s thickened up, take it off the heat and stir through the 3 teaspoons of flaky salt. Set aside while you make the brownie.
Melt the butter and chocolate. Get the 300g of butter and 300g of dark chocolate in a microwave-safe bowl and melt, at 30-second intervals in the microwave. Give the mix a stir after each burst (it should take 3 bursts of 30 seconds). You can also do this on the stove, with a pan set over a pot of simmering water, but I find this way easier and creates fewer dishes. Let it cool slightly.
Whisk the eggs and sugar. This is the key to getting a super soft, fudgy brownie with a crackly top. You’re going to get the 6 eggs, 200g caster sugar, 100g brown sugar, the 3 teaspoons of vanilla extract and 1 teaspoon of salt into the bowl of a stand mixer with the whisk attachment fitted. Get the mixture whisking for at least 5 minutes – you want it to be super fluffy and bubbly. If you don’t have a stand mixer: either use an electric whisk or you can do this with a handheld whisk but it will be a workout!
Add the melted chocolate and butter. Once the egg and sugar mix is looking thick, fluffy and bubbly, pour in the cooled melted chocolate and butter. It’s important to make sure it has cooled slightly because if you add hot chocolate and butter to the eggs, they could scramble. Whisk again, until the chocolate is fully incorporated. The mix will look very glossy and chocolatey.
Add the dried ingredients. Get the 100g of cocoa powder and 150g of plain flour in a small bowl, then sift them into the whisked chocolatey mix. I find it’s easiest and less messy to do it this way. Now you want to GENTLY combine the two into a cohesive mix. This is where a ‘folding’ technique comes in handy. The easiest way to describe this is to perform a figure of 8 movement in your bowl with a large spatula. You want to slowly perform this move, scooping up from underneath to make sure everything is being mixed together. The reason you want to do this gently is that you want to keep the airiness you just spent time creating by whisking the eggs. Once the ingredients are JUST mixed together, it’s time to assemble.
Bake the brownies. Line your deep oven tray with baking paper, making sure the paper rises up above the tray so the brownie has room to rise. Pour roughly half the brownie mixture into the tray and smooth it out so the whole base is coated. Pour the salted caramel on top of the brownie layer, and smooth it out across the whole surface with the back of a spoon or a small spatula. Finish by pouring over the rest of the brownie mixture, smoothing it out to cover the salted caramel. Don’t worry if the brownie mixture mixes with the salted caramel – it’ll still taste delicious. Bake for 40 minutes, then remove from the oven and let cool completely (I’m sorry!!) before slicing and devouring.

Notes

The brownies will keep well for a week in a sealed container at room temperature, and at least 10 days in the fridge.

They also freeze well – just slice and portion into zip lock bags.

The brownies will continue to set after they’re removed from the oven which is why they do need to cool completely before you cut into them. If you cut in too soon, they’ll be tricky to slice and will fall apart. So try and be patient if you can! They’re even easier to slice if you pop the tray in the fridge.

Prep Time: 15
Cook Time: 40
Category: baking
Method: oven
Cuisine: american

Nutrition

Serving Size: 1 brownie

Keywords: brownie recipe, caramel brownie, dark chocolate brownie recipe