Salted Caramel Brownies
The easiest ever Salted Caramel Brownies recipe. Gooey chocolate brownies, smothered in caramel sauce and a sprinkle of sea salt. What's not to love?!
Servings: 16 Pieces
Ingredients
- 250 g Salted Butter
- 300 g Soft Light Brown Sugar
- 200 g 70% Dark chocolate
- 100 g Milk Chocolate
- 4 Large eggs
- 175 g Plain Flour
- 397 g Carnation Caramel
- 1 tbsp Sea salt flakes
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6/400F.
- Line a baking tray with baking paper (I used a 25x25cm tin).
- Melt the butter, sugar, milk and dark chocolates together over a very low heat.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in the eggs and flour.
- Pour your mixture into the tin and smooth out with a spatula.
- Bake for 30 - 40 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
- Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
- When they come out of the oven, pour over the caramel (see recipe notes). Smooth out and pop into the fridge for at least an hour.
- Sprinkle with sea salt and cut into squares.
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Notes
- You can pour the caramel over when the brownies are still warm, or later when they are cold. I find that if they are still warm it sinks in a little more, if you like that!
- Ideally, for food safety in your fridge, you should allow the brownies to come to room temperature before putting in the fridge.
- If you don't have time to chill the brownies, they will still be fine, just a bit more gooey and sticky. It is always best to let brownies go cold at least before cutting or they will fall apart.
Nutrition
Calories: 381kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 662mg | Potassium: 176mg | Fiber: 2g | Sugar: 22g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2.4mg