Salted caramel brownies recipe

Salted caramel brownies are the perfect treat for chocolate lovers who love that deep, luxurious caramel flavour. 

Our recipe takes a classic chocolate brownie recipe and turns it on its head by pairing rich dark chocolate with a double twist of salted caramel and a dash of coffee. As well as salted caramel spread, we've topped these brownies with a pretzel on each to complete the look and add even more flavour.

Ingredients

• 150g unsalted butter, plus extra for greasing
• 250g dark chocolate, broken into pieces
• 1tsp instant coffee
• 3 eggs
• 250g golden caster sugar
• 60g plain flour
• 1tbsp cocoa powder

3tbsp salted caramel spread

• 40g salted pretzels
• 1/2tsp sea salt flakes, optional

You will need:

• 33cm (13in) x 18cm (7in) tin, lined with parchment

Method

1. Preheat the oven to 180C/Gas 4. Melt the butter and chocolate over a bain-marie. Add the instant coffee and 1/2tsp sea salt.

2. Whisk the eggs and sugar together until thick and pale. Fold in the melted chocolate mixture. Sift the plain flour and cocoa powder together and fold into the mixture. Put the mixture into the tin. Drizzle over the caramel and use a butter knife to push it through the brownie mixture to create a marbled effect. Tap the tray on the surface. 

3. Place the pretzels on top. Bake for 30 - 35mins. The brownies will be gooey in the middle but the top should look shiny and cracked. Allow to cool in the tin. Sprinkle over the sea salt flakes. Once cool cut into squares.

Top tips for making salted caramel brownies:

But while these brownies are easy to make, it's important that you use the right ingredients. Some of the cheaper, more viscous caramel spreads just melted away during the cooking process. So when making these, we recommend you use a high-quality, thicker spread to get the best brownies possible. Alternatively, you can make your own salted caramel and add it to the recipe.

If your salted caramel brownies aren't finished baking in the middle but look like they're burning on top, cover them with a sheet of tinfoil and pop them back in the oven. This will make sure the brownies cook in the middle without turning black on the crispy outer layer.

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