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Salted Caramel Chocolate Brownies

Friday, 31st May 2019




Chocolate brownies of all description are always popular but the salted caramel addition to this recipe makes them extra special. Use for party desserts and as a family treat.


Prep Time:40 minutes plus 20 minutes cooling time  Cooking Time: 1 hour Serves: 8


100g split almonds


150g brown sugar


160g unsalted butter/ margarine

55g plain flour, sieved

55g cocoa powder

300g dark chocolate - chopped

Caramel Topping

50g butter / margarine

50g brown sugar

1 1/2 tablespoons milk/ soya cream

1/4 teaspoon vanilla extract

100g icing sugar


30g plain dark chocolate, coarsely chopped

2 tablespoons milk/ soya cream

1/4 teaspoon coarse/ flaky sea salt


  1. Grease and line a 22 cm square baking tin with baking parchment paper.

  2. Preheat the oven to 200 C/ 400 F/Gas mark 6.

  3. Place the almonds on an oven tray and roast for 10 minutes or until golden.

  4. Lower the oven to 170°C/Gas mark 3.

  5. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa.

  6. Melt the chocolate over a pan of simmering water. Make sure that the water doesn't touch the bottom of the bowl.

  7. Add the melted chocolate and almonds to the egg mixture and stir in.

  8. Spoon the mixture into the prepared cake tin.

  9. Level the top and bake for 30 - 40 minutes.

  10. To prepare the topping, melt the butter in a saucepan over medium heat. Add the brown sugar and 1 ½ tablespoons milk/ soya cream; cook 2 minutes.

  11. Remove from heat. Add the vanilla extract and icing sugar; stir with a whisk until smooth.

  12. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

  13. Combine 2 tablespoons milk/ soya cream and chocolate and melt over a pan of simmering water. Stir just until smooth; drizzle over caramel.

  14. Sprinkle with sea salt; let stand until set.

  15. Cut into small squares and dust with cocoa powder.

  1. Check the latest cookery classes and events for singles.

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W :


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