Salted caramel brownies

Salted caramel brownies

Rich and delicious brownies studded with homemade soft toffee. Lovely as a pudding served with ice cream or on their own. Note that you will have to wait 30 minutes for the toffee to set before you start preparing the brownie mixture.

These slices will keep for 5 days in an airtight container.

Makes 16 slices| Toffee requires chilling time |Baking time 25 minutes at 180 C

Utensils required: Saucepans|Measuring cups & spoons OR scale|Wooden spoons|Candy thermometer |20 cm square tin

Salted soft toffee (requires chilling time)

Soft toffee

1/2 cup (110 grams) castor sugar
2 tablespoons (30 mls) golden syrup
1 1/2 tablespoons (22.5 mls) water
60 grams unsalted butter
4 tablespoons (60 mls) double cream
1/4 teaspoon flaky salt

  1. Line a 20 cm square tin with grease proof paper
  2. Heat sugar, golden syrup and water over medium heat (without stirring) until mixture begins to boil
  3. Once boiling cover and leave for 1 minute, then remove lid and cook for a further 5 minutes until golden in colour
  4. Remove from heat and add butter, cream and salt – quickly mix with a wooden spoon and return to the heat
  5. Cook, stirring occasionally, until mixture reaches 127 C on a candy thermometer (about 10 minutes)
  6. Pour into prepared tin, then cover and place in the freezer for 30 minutes
  7. After 30 minutes cut into small cubes and return to the freezer while you prepare the brownie mixture


100 grams dark chocolate (70% cocoa solids)
175 grams unsalted butter
1 cup (220 grams) white granulated sugar
3 large eggs
1 teaspoon vanilla extract
2/3 cup (100 grams) plain flour
1 tablespoon (15 mls) cocoa powder

  1. Preheat oven to 180 degrees C
  2. Grease and line a 20 cm square tin
  3. Melt chocolate and butter over low heat in a saucepan large enough to mix the rest of the ingredients – remove from heat
  4. Add sugar and mix until combined with a wooden spoon
  5. Beat eggs together with a fork and then add to chocolate and mix until just combined
  6. Add vanilla and then flour and cocoa powder and mix until combined
  7. Fold in half of the soft toffees and pour two thirds of the brownie batter into the prepared tin, then scatter over the rest of the toffees evenly and spoon over the remaining brownie batter
  8. Bake for 25 minutes
  9. Cool in tin before slicing into square

Salted caramel brownies