Salted Caramel Brownies
Salted caramel brownies

Salted Caramel Brownies

Prep: 25 mins
Cook: 30 mins
Quite Easy
Serves: 18

We've used a mixture of dark chocolate in these brownies which we think works best but you can adapt them to whatever you like.  Great served warm with some raspberries and a small scoop of vanilla ice cream mmm...

These are insanely good – perfect for family treats, Valentines Day, Sunday pudding, charity bake sales, birthdays, Tuesdays…

salted caramel brownies
I run a market stall, every time we serve this it sells out fast. Give this a try - it can't fail to please. We love it!

Buttery baking spread* or butter, plus a little extra for greasing


Dark chocolate (we used half 70% and half 50% cocoa solids)


Flaky sea salt

1 level tsp

Caster sugar




Plain flour


Cocoa powder


*recipe based on 70% fat baking spread

You will also need...

23cm (9in) square baking tin, greased and lined with baking parchment

Step 1 of 6

Step 1 brownies

Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4. Prepare the ingredients.

Step 2 of 6

Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave. 

Don’t rush this stage to avoid burning the chocolate.

Step 3 of 6

Step 2 brownies

In a small bowl, beat half the caramel from the can with the sea salt – it will loosen. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.

Step 4 of 6

Step 3 brownies

In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth. Pour half the brownie batter into the tin and spread out to the edges with a spoon or spatula.

Step 5 of 6

Step 4 brownies

Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.

Step 6 of 6

step 5 brownies

Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and brownie mixture slightly. Bake for 25-30 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into squares.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Salted Caramel Brownies is rated 4.7 out of 5 by 10.
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Rated 5 out of 5 by from The best thing we have ever baked! These are seriously delicious! We have tried quite a few baking recipes this year during all the extra time spent at home and this one has been our biggest success. Just the right combination of sweet and salty, crispy on the top and gooey in the middle, a definite family favourite. We have just whipped up a batch to have on Christmas Day (warm with ice cream) instead of Xmas Pud - that's if they last that long!
Date published: 2020-12-23
Rated 5 out of 5 by from Devine and devilish A Whole lot og yumminess Believe me when I say these Brownies are genuinely fudgy, divinely dark, seductively moreish and only for adults—only kidding? Been working on this recipe for a couple of weeks, think it's just perfect now. I wanted the caramel to stay thick and gooey, so after adding the salt to the Carnation Carmel, yep you heard it, it's that condensed milk brand, they do a caramel flavour. Once upon a time, you'd have to boil the can in a pan of boiling water for hours to achieve that lovely caramel flavour. It's in a tin now. I popped the caramel mixture in a tub into the bottom of the freezer, left it there to freeze up nicely so that when assembling these naughty devils, I could crack the frozen caramel, into the brownie mixture, guaranteeing that it would stay molten and lava-like. Of course, I had to go one step further, with the addition of nuts, not just one type, I did two, yes I most certainly did, Pecans and hazelnuts, like a carpet of nut sprinkled liberally all over the top.
Date published: 2020-12-05
Rated 5 out of 5 by from Very nice brownies I use lots of your recipes for various products. Please make them printable.
Date published: 2020-10-22
Rated 5 out of 5 by from So yummy Had caramel carnation over after making salted caramel cheesecake, so made this. Easy, delicious and moorish. Great on its own or with ice cream for hubby (who never normally tries my brownies!) Shame I can’t print full recipe.
Date published: 2020-09-11
Rated 5 out of 5 by from So good! I made these recently and slightly changed the recipe by putting all the salted caramel into the middle instead of the top and I’m glad as they were lovely and gooey! I also added 100g milk chocolate chips. I cooked in my fan oven 180c for 25 mins and they were a bit wobbly in the middle but I put them in the fridge overnight and cut them up in the morning. Oh my goodness they were divine! Really fudgey and delicious and perfect!
Date published: 2020-06-12
Rated 5 out of 5 by from Delicious Made these and everyone absolutely loved them. Very moresh
Date published: 2020-06-05
Rated 2 out of 5 by from Very annoying.. much too much for a 20cm pan As was making this I thought it would overflow from the pan and sure enough it did! Also it didn’t cook through in the time resulting in the top being burnt and inside raw. Has anyone actually tried making this?
Date published: 2020-05-08
Rated 5 out of 5 by from Happy mummy Found this recipie as for hint what to make so got stuck in and awaiting the backing now lol
Date published: 2020-04-18
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