Salted Caramel Brownies
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 20
Dark chocolate makes these brownies rich and fudge-y. The batter is layered with a salted caramel before it is baked for ultimate decadence. slightly adapted from The Boy Who Bakes .
Salted Caramel Filling
  • 175g sugar
  • 150ml double cream
  • 10g unsalted butter
  • large pinch of flaked sea salt
Fudge Brownies
  • 180g plain flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 320g dark chocolate/milk chocolate mix (I used ¼ milk chocolate, ¾ 65% dark chocolate)
  • 150g unsalted butter
  • 350g light brown sugar
  • Salted Caramel
  • 2 large eggs
  • 120g natural yoghurt
  • 1 tsp vanilla extract
  1. Make the caramel by melting the sugar in a medium sized saucepan over medium high heat until it turns a copper brown coin type colour.
  2. Add half the cream and salt, it will bubble up a bit,so be careful.
  3. Add the remaining cream, remove from the heat and stir.
  4. Mine went a little bit lumpy in parts, but it all melted again once it was in the brownie.
  5. To make the brownies melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water.
  6. Stir to combine properly once melted.
  7. Leave to cool a bit and add in the eggs,yoghurt and sugar and beat well until smooth.
  8. Sieve in the flour, salt and baking powder.
  9. Add the vanilla extract.
  10. Pour half the brownie mix into a parchment lined brownie tray.
  11. Add the caramel in as smooth a layer as you want/can manage (mine was just dolloped around the place).
  12. Pour the remaining brownie mix on top.
  13. Bake at 180C for 30 minutes until a skewer just comes out with a couple of damp crumbs.
  14. It may look uncooked because it’s bubbling, but that’s just the layer of caramel, it will look more properly set once it cools.
  15. Leave to cool completely before cutting.
Recipe by Honest Cooking at