Salted Caramel Brownies
Fudgy, gooey, and dangerously addictive. Dark chocolate brownies with ribbons of salted caramel and a crackle of sea salt. These are not for the faint of heart.
Desserts · Prep 15 min · Cook 25 min · Serves 12 · Easy · By Tina · Published
Ingredients
- 200 g dark chocolate, 70% cocoa
- 150 g butter
- 200 g sugar
- 3 large eggs
- 80 g flour
- 100 ml caramel sauce
- 1 tsp flaky sea salt, Maldon
Pure Chocolate Indulgence
There are cakey brownies and there are fudgy brownies. These are the second kind — dense, intensely chocolatey, with pockets of gooey salted caramel running through them. They're obscene in the best way.
How to Make It
Melt the chocolate and butter together until smooth and glossy. Let it cool slightly.
Whisk in the sugar and eggs one at a time until thick and glossy. Fold in the flour gently — minimal mixing.
Pour half the batter into a lined pan. Dollop half the caramel sauce over it. Add the remaining batter and dollop the rest of the caramel. Use a knife to create swirls.
Sprinkle with flaky sea salt and bake at 180°C/350°F for 22-25 minutes. They should be set on the edges but still slightly jiggly in the center.
Tina's Tips
- Underbake slightly — they firm up as they cool and that fudgy center is the whole point
- Use the best chocolate you can afford
- Let them cool completely before cutting for cleaner slices (if you can wait)
- Store at room temperature for 3 days — if they last that long
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