What chocolate is best to use?

I like using super dark chocolate in this recipe - so anything at 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 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 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 360F/180C fan and line your baking dish. Add the condensed milk, butter and golden syrup to a small pan over low heat. Cook, stirring for about 5 minutes, until it’s thickened and looks more golden. Keep an eye on it because it can quickly burn! Once it’s thickened up, remove the pan from the heat and stir through the three teaspoons of flaky salt. Set aside while you make the brownie. PRO TIP: I like to taste it at this point to make sure it’s salty enough.
Melt the butter and chocolate. Add 300g of butter and 300g of dark chocolate in a microwave-safe bowl and melt, at 30-second intervals in the microwave. Stir the chocolate and butter after each burst (it should take roughly three bursts of 30 seconds). You can also do this on the stovetop, with a pan set over a pot of simmering water, but I find the microwave easier and it 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. Add 6 eggs, 200g caster sugar, 100g brown sugar, 3 teaspoons of vanilla extract and 1 teaspoon of salt into the bowl of a stand mixer with the whisk attachment fitted. Whisk the mixture for at least 5 minutes – you want it to be super fluffy and bubbly. If you don’t have a stand mixer: 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 looks thick, fluffy and bubbly, pour in the cooled melted chocolate and butter. It’s important to ensure 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. Add 100g of cocoa powder and 150g of plain flour to a small bowl, then sift them into the whisked chocolatey mix. I find it 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 ensure everything is properly mixed. The reason to do this gently is to keep the airiness you just spent time creating by whisking the eggs and sugar. Once the ingredients are JUST mixed, it’s time to assemble the brownie.
Bake the brownies. Pour roughly half the brownie mixture into your lined 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 35 minutes, then remove from the oven and let it cool slightly before slicing and devouring.

Notes

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.

STORAGE INSTRUCTIONS: 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.

Prep Time: 15
Cook Time: 35
Category: baking
Method: oven
Cuisine: american

Nutrition

Serving Size: 1 brownie