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Salted caramel brownies

These brownies are made using a recipe that I have built over time and for me they are the perfect brownie: soft, slightly gooey and have a deep chocolaty flavour, unlike many recipes I don't use any chocolate in the mixture, instead I only use cocoa powder which gives the brownies their rich chocolaty flavour and dense texture. These particular brownies are extra special as I have topped them with salted caramel which pairs really well with the chocolate and also adds another texture. The sea salt added to the caramel works to balance out the sweetness, creating a deeply flavoured and very comforting treat!

Makes 8 brownies


For the brownies:

70g unsalted butter

125g caster sugar

35g cocoa powder

1/2 tsp vanilla extract

Pinch of salt

1 egg

35g plain flour

For the caramel topping:

100g caster sugar

60ml water

50g unsalted butter, cubed

1tbsp glucose syrup

2tbsp whole milk

1/2 tsp ground sea salt

For the finish:

Sea salt crystals


Pre-heat the oven to 180°C/fan 160°C/gas 4.

Grease and line the sides and base of a medium loaf tin with grease proof paper.

Place all the ingredients except the egg and flour into a saucepan and stir over a medium heat until the butter has melted and the sugar has dissolved.

Remove from the heat and leave to cool slightly.

Beat in the egg until the mixture is smooth.

Then add the flour and stir well until fully incorporated.

Pour into the lined tin and level out.

Bake in the preheated oven for 20-25 minutes.

Baking for 20 minutes will produce a fairly soft/gooey brownie whereas 25 minutes is still soft but not gooey, so bake to your preference.

Once baked remove from the oven and leave to cool in the tin.

Meanwhile prepare the caramel topping.

In a medium, deep sauce pan stir together the sugar, water and glucose syrup.

Place on a medium heat and stir constantly until all the sugar has dissolved.

Next turn up the heat slightly and bring the syrup to a simmer DO NOT STIR AFTER THIS POINT. Allow to continue bubbling away until the syrup reduce down and reaches a dark amber colour. You must keep an eye on the syrup so it does not burn and you may need swirl the pan around gently every now and again to distribute the heat and colour.

Once the syrup has turned a deep amber, remove from the heat and let the bubbling settle down.

Then add the butter and stir quickly, the syrup will bubble up quickly and spit so be careful (this is why you need and deep pan).

Stir until fully combined and then add the milk and ground salt stirring quickly but carefully again.

Set the caramel aside.

When the brownie has cooled slightly pour over the caramel in an even layer on top and leave to set at room temperature.

When the caramel has set slightly (after roughly 10 minutes) use a lightly greased knife to cut through the caramel layer but not the brownie. This will make it easier to cut the sticky caramel into neat slices later.

Leave the brownie to set completely for 1-2 hours.

Once set remove from the tin and peel away the grease proof paper carefully.

Cut the brownie into pieces following the markings made in the caramel earlier...

...and finish with some sea salt crystals.


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