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Munching: salted caramel brownies

As it's the weekend it's time to treat yourself to some weekend treats. this weekend I have been baking Salted caramel and white chocolate chip Brownies.


185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large egg

275g golden caster sugar


  • Cut 185g unsalted butter into smallish cubes

  • Break 185g best dark chocolate into small pieces and drop into a bowl along with the butter cubes.

  • Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.

  • Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.

  • Whilst waiting for the melted chocolate and butter to cool pre-heat the oven to 160C.

  • Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base.

  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar.

  • With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, You’ll know it’s ready when the mixture becomes really pale and about double its original volume.

  • Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

  • Once that is folded in completely sieve 85g plain flour and 40g cocoa powder over the chocolate egg mixture and fold in in.

  • Chop 50g white chocolate and fudge into chunks.

  • Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

  • Pour the mixture into the prepared tin, across the top to level it.

  • Put in the oven and after 25 minutes gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, and will need about another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.

  • Leave to cool in the tin then dish up!


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