Salted Caramel Brownies
Inspired by techniques from America's Test Kitchen.
Fudgy brownies layered and swirled with homemade caramel and finished with flaky sea salt.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- small heavy saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 3 g |
| Carbohydrate | 30.5 g |
| of which sugars | 23.4 g |
| of which free sugars | 23.2 g |
| Fat | 16.1 g |
| of which saturates | 9.6 g |
| Fibre | 1.8 g |
| Salt | 0.35 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 150 g unsalted butter
- 170 g dark chocolate (70% cocoa), chopped
- 3 large eggs, at room temperature
- 230 g caster sugar
- 1 tsp vanilla
- 80 g plain flour
- 25 g cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
Caramel
- 100 g caster sugar
- 2 tbsp water
- 80 ml double cream, warmed
- 20 g unsalted butter
- 1.5 g fine sea salt or table salt about ¼ tsp
Finish
- 1 tsp flaky sea salt
- 1
Caramel. Heat the sugar and water in the saucepan, swirling but not stirring, until amber, 6-8 min. Off the heat, whisk in the warm cream (it will bubble up), then the butter and fine salt. Cool until thick but pourable, about 30 min.
- 2
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 3
Batter. Melt the butter and chocolate together. Whisk the eggs, sugar and vanilla until pale and thick, about 3 min, fold in the chocolate, then fold in the flour, cocoa and salt.
- 4
Layer. Spread two-thirds of the batter in the tin, spoon over half the caramel, then cover with the rest of the batter and dot the remaining caramel on top. Swirl lightly with a knife.
- 5
Bake. Bake 25-28 min, until set at the edges and a cocktail stick comes out with sticky crumbs. Sprinkle with the flaky salt.
- 6
Cool. Cool completely, ideally chill 1 h, then cut into 16.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
