Salted Caramel Brownies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted caramel brownies are my absolute favorite when I want something decadent but don't have hours to spend in the kitchen. The whole thing comes together in just forty five minutes, making them perfect for unexpected guests or a Friday night craving. What I love most is how the flaky sea salt cuts through the richness of the caramel and chocolate, creating this amazing balance of flavors. Plus, the cocoa powder in here is packed with antioxidants, so you can almost convince yourself these are good for you. They're simple to make, use everyday ingredients, and never fail to impress.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsweetened cocoa powder
- 400 ggranulated sugar
- 200 gunsalted butter
- 4 nulllarge eggs
- 10 gsalt
- 10 gflaky sea salt
- 100 gunsalted caramel sauce
- 200 gsemi-sweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.
- 2
Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
Tip: Use a thermometer to ensure the mixture reaches 150°C (300°F).
- 3
Remove from the heat and stir in the cocoa powder until well combined.
- 4
Let the mixture cool slightly, then stir in the eggs one at a time.
Tip: Be careful not to scramble the eggs.
- 5
Add the flour and stir until just combined, then stir in the salt and flaky sea salt.
- 6
Pour half the batter into the prepared baking tray.
- 7
Drizzle the unsalted caramel sauce over the batter, then sprinkle with semi-sweet chocolate chips.
Tip: Use a spatula to create a swirly design.
- 8
Pour the remaining batter over the caramel sauce.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Tip: Don't overbake – the brownies should be fudgy in the centre.
- 10
Remove from the oven and let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
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