Chocolate and salted caramel brownie

Chocolate and salted caramel, together, in a brownie. What's not to like?

Serves 12


  • 100 g chocolate, 70% cocoa solids
  • 100 g chocolate, 50% cocoa solids
  • 200 g unsalted butter, and also a little extra for greasing
  • 1 tin of Carnation caramel
  • 1 tsp flaky sea salt
  • 200 g golden caster sugar
  • 4 medium eggs, at room temperature
  • 130 g plain flour
  • 50 g cocoa powder


  1. Heat oven to 180°C
Grease then line a 23 cm square tin with baking parchment.
  3. Melt the butter in a pan.
  4. Break up the chocolate into the pan and then remove the pan from the heat and wait for the chocolate to melt.
  5. In a bowl, mix 175 g of Carnation caramel with 1 tsp sea salt
  6. Put the remaining caramel in a bowl with the sugar and eggs, and mix with an electric whisk. Then, add in the chocolate and butter
  7. In another bowl add the flour and cocoa powder and a good pinch of table salt. Then sift this on top of your chocolate mixture and mix briefly until smooth.
  8. Pour half the brownie batter into the tin and level it. Then, using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5, thick, evenly spaced lines.
  9. Spoon the rest of the brownie batter on top and smooth it out. Try not to disturb your caramel lines.
  10. Top with the rest of the caramel in the same evenly spaced lines.
  11. Sprinkle with a little more sea salt. Then bake for 25 to 30 mins. The brownie will jiggle just a little when you shake the tin when it is ready.

  12. Let it cool completely in the tin, then cut into squares.
  13. Serve warm with some ice cream, cream or custard and enjoy!