I’ve had an obsession with salted carmel sauce for a few years now. I make my own on a regular basis and incorporate it into anything I possibly can. On top of ice cream, drizzled on lattes, and alongside sliced apples. But mixing it in with brownies is probably my most favourite way to eat salted caramel. What’s not to love? Dense fudgey gooey brownies with a thick layer of delicious salted caramel sandwiched in between that’ll slowly ooze out after they’re cut. They’ve even got little crunchy bits of caramelised sugar on top. Mmmmm.
I make these brownies at least once a month. I think I’m a little bit addicted. Seriously. If you don’t see a post from me for at least a month, then it’s probably because I’ve checked myself into SCBR (Salted Caramel Brownie Rehab).
What I love most about this recipe is that it’s a super simple one bowl wonder. Once the salted caramel is made, they only take a few minutes to whip up. The salted caramel is also pretty easy. I often make it the day ahead as I think it’s better after chilling in the fridge for a few hours.
Salted Caramel Brownies
- 2 Cups (450g) Castor Sugar
- 3/4 Cup (170g) Butter, cubed and at room temperature
- 1 Cup (250ml) Double (Heavy) Cream, room temperature
- 1 Tbsp Fleur de Sel or flaked sea salt such as Maldon
- 100g Butter
- 120g Dark Chocolate
- 60g Nutella
- 30g Cocoa Powder
- 1 tsp Espresso Powder
- 100g Brown Sugar
- 70g Castor Sugar
- 20g Corn Syrup or Golden Syrup
- 2 Large Eggs
- 70g Flour (Plain / All Purpose)
- Pinch of Salt
- 100g Castor Sugar
- In a medium saucepan, heat the sugar over medium-high heat. Once the sugar starts to melt, begin whisking the sugar. The sugar will start to clump, but just keep whisking as it will continue to melt. Stop whisking once all of the sugar is melted.
- Continue cooking the sugar until it reaches a deep rich amber colour. Watch the saucepan very closely, making sure it doesn't get too dark and burn.
- Immediately after the sugar reaches the deep amber colour, whisk in the butter until melted, making sure it doesn't splash the hot sugar out of the pan. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
- Remove the pan from the heat, and slowly pour in the double cream. The cream & sugar mixture will start to steam and rise up, so make sure you don't burn yourself. Carefully whisk in the cream until it's fully incorporated and the caramel is smooth. Whisk in the fleur de sel.
- Set the caramel sauce aside cool for 5-10 minutes to cool in the pan before pouring into a jar or glass dish. Allow to cool to room temperature before storing in the refrigerator.
- In a double boiler combine the butter, dark chocolate, Nutella, cocoa powder and espresso into a medium sized heat proof bowl (metal or glass) and heat until melted and combined.
- Remove the melted chocolate and butter mixture from the heat, and stir in both sugars and the corn syrup until combined. Add in the egg and stir quickly until the mixture becomes smooth and glossy and starts to pull away from the bowl.
- Gently stir in the flour and salt until smooth and combined, making sure not to over stir (no more than 40 stirs).
- Pour the batter into the pan and smooth the top with a spatula. If you've got some salted caramel that you'd like to use, now's the time swirl it across the top of the batter. Bake for 22-26 minutes depending on how gooey you like your brownies. Make sure not to over bake. They should be soft in the centre with a few slight cracks around the edges. I like my brownies really gooey so I only bake them for 22 minutes.
- Line a baking sheet with aluminium foil.
- Heat the sugar in a small saucepan over medium high heat until melted. You can swirl the sugar to help it to melt evenly, but don't stir. Heat until the sugar becomes a dark amber colour.
- Once the sugar reaches a dark amber colour, carefully pour onto the aluminium foil baking sheet so it forms a very thin layer, and let cool.
- Once cool, smash the hardened sugar into little pieces using soothing strong and hard such as a meat tenderiser.
- Bring the salted caramel sauce to room temperature (you can warm it slightly in the microwave). Pre-heat oven to 180ºC. Line a 8"x8" (20cm x 20cm) square baking pan with aluminum foil and coat with non stick cooking spray.
- Spread half of the brownie batter evenly across the bottom of the pan.
- Using a spoon, carefully spread a thick even layer of the salted caramel sauce across the top of the brownie layer, leaving a 1/2 cm gap between the carmel and the the edge of the pan. I used about 3/4 of the batch of salted caramel.
- Spread the second half of the batter evenly across the layer of salted caramel. Start by using a spoon to distribute the batter around the edgiest first, and then across the salted caramel layer.
- For ooey gooey brownies, bake in the oven for 25 minutes, or 30 minutes if you prefer them less gooey. Let cool completely before slicing. Before serving, sprinkle the shattered caramel crunch layer across the top of the brownies.
- The brownies will keep in the fridge for up to 5 days, or in the freezer for a month.
Storing these brownies in the fridge to makes cutting and serving them easier, as it prevents the caramel sauce from oozing out. I used my pink Brabantia spatula to serve these, and was super impressed with how sturdy it was and how comfortable it was to hold and use. I’ve always been a fan of Brabantia’s products, and am constantly impressed with their quality.
Brabantia was also kind enough to send me one of their gorgeous Pink FlipBins to use. My husband and I are in the beginning stages of designing our new kitchen, and this will be a prominent feature in it once it’s complete, along with my other pink gadgets and appliances.
I wasn’t sure how I would feel about this particular bin since it doesn’t open automatically or with a foot pedal, but the lid flips right up at the slightest touch and I don’t find it an issue at all.
Whilst I’ve been incorporating salted caramel into my brownies for years, the burnt sugar crunch was inspired by an utterly delicious salted caramel brownie that I picked up in one of the London foodie markets a few months ago. These brownies really are all about the added burnt sugar crunch, so make sure you don’t leave it off. I mean, obviously they’ll still taste good, but the crunch takes these to a whole other level. Enjoy!
Follow my Chocolate Overload Pinterest board for more yummy chocolate inspiration.
Disclaimer: Brabantia kindly provided me with the pink spatula and bin. All opinions are my own. This post contains affiliate links which means that I receive a small percentage of sales which goes toward maintaining this blog.