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Chocolate brownies topped with caramel and sea salt

Salted Caramel Brownies

The easiest ever Salted Caramel Brownies recipe. Gooey chocolate brownies, smothered in caramel sauce and a sprinkle of sea salt. What's not to love?!
Course Dessert, Snack
Cuisine Family Food
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings 16 Pieces
Calories 381kcal



  • Preheat the oven to 180c.
  • Line a baking tray with baking paper (I used a 25x25cm tin).
  • Melt the butter, sugar, milk and dark chocolates together over a very low heat. 
  • Once they are melted remove from the heat and leave to cool for 5-10 minutes. 
  • Beat in the eggs and flour.
  • Pour your mixture into the tin and smooth out with a spatula. 
  • Bake for 30 - 40 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
  • Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over. 
  • When they come out of the oven, pour over the caramel (see recipe notes). Smooth out and pop into the fridge for at least an hour.
  • Sprinkle with sea salt and cut into squares.


  • You can pour the caramel over when the brownies are still warm, or later when they are cold. I find that if they are still warm it sinks in a little more, if you like that!
  • Ideally, for food safety in your fridge, you should allow the brownies to come to room temperature before putting in the fridge.
  • If you don't have time to chill the brownies, they will still be fine, just a bit more gooey and sticky. It is always best to let brownies go cold at least before cutting or they will fall apart.


Calories: 381kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 662mg | Potassium: 176mg | Fiber: 2g | Sugar: 22g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2.4mg