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Salted Caramel Brownies

Salted Caramel Brownies, Small Batch

Emma Duckworth
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. These are calling your name!
5 from 1 vote
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Method Brownies & Bars
Cuisine British/Americain
Servings 6 Slices
Calories 445 kcal



  • 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.


To store: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. 
To Freeze: Cut brownies into squares or slices. Wrap individual pieces in parchment paper and store them in an airtight container. Freeze for up to 3 months. To defrost, thaw overnight in the fridge. Microwave for a couple of seconds to get that gooey interior.
To double this recipe: Double all the ingredients and bake according to the instructions. Use a square 9x9 inch (23x23inch) baking pan to bake the brownies in.
For neat slices/squares: Refrigerate the brownie for one hour or more. Then cut into slices – the brownies will have much neater edges.


Calories: 445kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 69mgSodium: 411mgPotassium: 225mgFiber: 4gSugar: 21gVitamin A: 551IUVitamin C: 1mgCalcium: 43mgIron: 3mg
Keyword Brownies, caramel
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