top of page


With a little salt and a whole lot of sugar!

Excuse me while I just take a second to appreciate that gooeyness…!


I am pretty sure that some variation of brownie makes its way into my house at least once a fortnight. Given they are so easy, so delicious and such a crowd pleaser, I have no reason to not keep them around - not to mention the smell that rises from the oven while they bake, wafting to every inch of the house…it’s better than any candle I’ve ever owned! 

I once had a batch of them cooling by the window sill and the smell was so strong (and inviting) that I had a neighbour ask what I had been baking that day, and if they could have some! So, when I get the chance to write up a new recipe, it’s no wonder my brain dives straight into brownie variations. You’ll notice if you’ve had a scroll around here that I have a few on my website already…My pumpkin pie spice brownies, brilliant basic brownies, triple choc brownie slabs, marvellous creations brownie slab – you know, just to name a few! 

Difficulty: Easy!

Parties aside though, sometimes there is nothing better than sitting down after a long day (or a long morning for us mums!) and enjoying something totally decadent, filled with totally necessary calories and a cup of strong coffee. And, as you might be able to see, I couldn’t even wait for mine to set before I dived right in… I blame my dessert addiction...

And so I was actually shocked that I hadn’t already posted this recipe (gasps for air) because being the caramel addict I am, I could not live without a caramel edition! It's true. I am caramel addicted. If there was a group for caramel addicts I would be the first to join, admitting on all levels that I am caramels biggest fan. But, if I wasn’t then I wouldn’t be able to introduce you to these…

Everybody, I would like you to feast your eyes and give all your undivided attention to my newest baby! The picture perfect, caramel cantered, gooey (and every other descriptive word you can think of) Salted Caramel Brownies!

Stop. Drop, and roll, people! These slabs of heaven are the perfect dessert to set your heart on fire! Literally a mouthful of pure delight wrapped up in a chocolate crunchy coating.

Difficulty: Easy

Gather The Following...

Now, Lets Begin!

Begin by preheating your oven to 170°C fan forced, and line a brownie tin with baking paper - set aside.


To make your brownie, melt your chocolate and butter together in a large glass bowl. You can do this using a microwave, stirring in between 30 second bursts, or over the stovetop – whichever you prefer.


To the melted chocolate and butter mixture, add in the brown sugar, eggs and vanilla, whisking until smooth and no streaks of egg remain. Sift over the cocoa and the flour, stirring through gently, stirring a rubber spatula, until combined.


Pour 2/3 of the batter into your prepared tin, reserving the rest for the top.


In a small bowl, gently warm the caramel in the microwave (roughly 10-30 seconds) and mix until glossy and lump free. Add in the sea salt and stir until incorporated.


Slowly pour the caramel over the brownie batter - as evenly as possible - before pouring the remaining brownie mixture over the top of the caramel to encase it within the brownie.


Using a skewer or the back of a knife, lightly swirl the batter in the tin, this just helps to merge the two glorious mixtures into one batter a little, and creates a subtle pattern within the brownie.


Pop it into your preheated oven and bake for 40 mins or until the top is crackled and the brownie is cooked! Once done, remove it from the oven and allow it to cool on a wire rack in the tin before placing it in the fridge to set completely.


When it's set, using the baking paper to remove it from the tin, slice and try not to inhale it all in one mouth-watering go!


180g Milk Chocolate

70g Dark Chocolate

200g Butter

1 packed cup Brown Sugar

3 large Eggs

1 tsp Vanilla Extract

¾ cup Plain Flour

¼ cup Cocoa


Caramel Filling


1 tin Caramel Top ‘n’ Fill or Dulce de Leche’

1 tsp Sea Salt

bottom of page