Sunday, December 13, 2020




Take melting, indulgent chocolate brownies to the next level with a layer of salted caramel running through the center of each bite.


  • 4 large eggs
  • 2 teaspoons of vanilla extract
  • 300g caster sugar
  • 50g cocoa powder
  • 225g salted caramel or carnation caramel sauce
  • 250 g butter
  • 250 g dark chocolate, broken into squares
  • 1 / 2-1 teaspoon sea salt
  • 100g all-purpose flour


First, preheat the oven to 180 ° C. Grease and line a 22 cm square mold.

Then, melt the butter slowly in a medium saucepan and once melted remove from the heat and add the chocolate and stir in the vanilla extract. Stir to melt chocolate.

Measure out 200g of canned caramel and add the sea salt. Stir to loosen the caramel. In a large bowl, beat the sugar, eggs and 25 g of the caramel until well blended. Stir in the melted butter and chocolate.

Pour in the flour and cocoa powder and stir until combined. Pour half of this brownie mixture into the lined pan.

Place half of the 200g salted caramel on top of the brownie batter. Pour over the remaining brownie batter on top, trying not to disturb the caramel layer.

Finally, sprinkle the rest of the caramel on top and swirl with the tip of a knife to create a marbled pattern.

Bake for 40 to 45 minutes or until the top is set - they should still have a slight wobble in the center. Let cool completely in pan before cutting into squares.

If you want your brownies cut into neat squares, I've found the best way to do that is to chill them overnight in the fridge. You don't need to immerse your knife in lukewarm water - more often than not you'll end up with a muddy mess. As soon as you take the brownie sheet out of the refrigerator, cut it into squares with a very sharp knife. Don't use a sawing action - just slice straight into the cooled brownie. You will get professional and polished brownies! Happy Cooking Time.


If you prefer to make your own caramel, I highly recommend this recipe. I make the caramel the night before, I want to make the brownies - the caramel should be quite thick but still spreadable. I put the caramel in the fridge overnight, then take it out and put it on the counter for a few hours before making the brownies.

Make sure the brownies are completely cold before cutting them - or you'll end up with a squidgy mess! I cool mine for several hours or ideally overnight.