These rich, indulgent Salted Caramel Brownies will knock your socks off with how good they are. Decadent and fudgy brownies are layered with salted caramel sauce and an extra sprinkle of flakey sea salt. Now more than ever is the time to treat yourselves.
This is my 6th recipe for my Small Batch Series. And as much as I’ve been creating these recipes for households with one, two or three members in them to be consumed at home ... let’s take the opportunity to think about gifting them.
I live 2 doors down from Maggie. She’s 80 years old and lives by herself. I check up on her once in a while to see if there’s anything we can do to help her. She’s fiercely independent but on normal occasions (not during a global pandemic), she loves to stand in her front garden and have a good chat as you pass by. I’ve been thinking a lot about her recently and thought that there is no nicer way to show a friend, family member, neighbour that you care than by baking them a sweet treat.
These brownies are perfect for that ‘bake it forward’ idea. She can eat a couple of slices over the span of a handful of days or she can freeze them for a later date. Perfect! Community is more important now than ever before, so join me and bake some brownies as a gift.
The Ingredients for your Salted Caramel Brownies
In my opinion, using quality ingredients in baking is key to the overall taste of your baked goods. The better the produce, the tastier the outcome.
And that’s why I adore using Waitrose & Partners products. They bring the quality into everything that they produce.
Their unsalted butter, Belgian Dark Chocolate 54% and Salted Caramel Sauce are undoubtedly the stars of the show here. Luscious and rich, they all in their own right add so much flavour to these Salted Caramel Brownies.
STEP-BY-STEP MAKING OF THESE BROWNIES
- We need to melt the butter, chocolate and sugar together. We do this by using a bain marie. Place a bowl that can sit snuggly over a saucepan of boiling water. Make sure the bottom of the bowl doesn’t come into contact with the boiling water though. Then add the ingredients and stir until the chocolate and sugar are fully melted. Then set to one side.
- In a separate bowl whisk the dry ingredients together. That’s the flour, cocoa powder and salt, and then set to one side.
- Time to beat the eggs. In the bowl of your stand mixer, beat the eggs until pale and fluffy. Doing this helps create that shiny, crackly top on the brownies. Then pour in the chocolate mixture and vanilla extract into the beaten eggs and mix until combined.
- Next add the dry ingredients and mix until just combined.
- Pour half the batter into the prepared loaf pan and smooth flat. Spoon Waitrose & Partners Salted Caramel Sauce over the brownie batter, then pour the remaining batter over the top of the caramel and smooth with the back of a spoon. Allow to stand for ten minutes.
- Bake between 20-25 minutes. These are the gooey fudge type brownies and we definitely don’t want to over bake these. I would set your timer for 20 minutes and do the toothpick test. If you stick it in and there’s wet batter on the toothpick then the brownies need a bit more time.
- When baked you can by all means eat the brownies straight out of the tin. But I prefer to allow them to cool for 20 minutes before lifting them out of the tin and then cutting into squares. They’ll still be warm and gooey, so if you’d prefer more structure to them when cutting then allow them to cool completely.
For more small batch recipes check out the following:
Salted Caramel Brownies, Small Batch
- Preheat oven to 180°C (350°F). Grease with butter and line a 2lb 23x33cm (9x13inch) baking pan with parchment paper. Leave an overhang on the sides so that it makes it easier to lift the brownies out afterwards.
- Set a bowl over a saucepan of simmering water, making sure not to let the water touch the bottom of the bowl. Place the chocolate and butter into the bowl and stir until melted. Remove bowl from the saucepan and set to one side for the chocolate to cool slightly. Alternatively, place in a heatproof bowl and microwave for 10-second intervals stirring between bursts until melted.
- In a medium bowl, using a handheld mixer, whisk the egg and sugar on high speed until pale and fluffy, for about 3 minutes. This step can be done by hand- it might take a while, though, to achieve that pale yellow fluffy consistency that you are after! Whilst continuing to whisk on low, add the vanilla extract and slowly pour in the melted chocolate, then mix until just combined.
- In a separate bowl, sift in the flour, cocoa powder, and salt, then mix together. Add the dry ingredients into the egg mixture and fold through gently with a rubber spatula until a few streaks remain. Don’t over mix; otherwise, you might deflate the eggs.
- Pour half the batter into the prepared loaf pan and smooth flat with an offset spatula. Spoon three-quarters of the caramel sauce over the brownie batter, then pour the remaining batter over the top of the caramel and smooth with an offset spatula.
- Bake for 22-27 minutes until set around the edges and a toothpick inserted into the centre comes out with a few moist crumbs. Cook for 5 more minutes if a more set centre is preferred. Remove from the oven and cool in the pan for ten minutes. Use the parchment paper sling to gently lift the brownie out of the pan and onto a wire rack to cool before cutting. Drizzle with remaining caramel over the brownies and sprinkle with flaked sea salt. (If the caramel is too stiff to pour, then microwave to heat it slightly to loosen it). Serve warm or refrigerate for 1 hour to get clean slices when cut.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.