Salted Caramel Brownie Recipe

by Whittard of Chelsea4 Minute Read

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Published . Reviewed

When customer Lorraine Gordon sent us her recipe for gooey chocolate brownies, we couldn’t resist giving it a Whittard twist. A little experimenting and a lot of tasting later (it’s a hard life) we think we’ve cracked it.

Two pieces of chocolate cake dusted with powdered sugar sit on parchment paper beside a metal sieve, with more cake visible in the background.
Salted Caramel Flavour Hot Chocolate

How to Make

Salted Caramel Brownies

Time

10 Minutes + 30 Minutes Cooking

Difficulty

Super Easy

Serves

9

Coffee is being poured from a metal pot into a speckled white ceramic mug on a white surface, with a blurred background.

290g unsalted butter
500g caster sugar
130g Salted Caramel Flavour Hot Chocolate
4 large eggs, beaten
140g plain flour
Fudge pieces
Caramel sauce

  1. 1.
    Preheat the oven to 160°C.
  2. 2.
    Melt the butter in a saucepan, then stir in the sugar and Salted Caramel Flavour Hot Chocolate powder.
  3. 3.
    Add the beaten eggs.
  4. 4.
    Remove from heat and add the flour and fudge pieces. Pour into a shallow, greased baking tray – you could add a sheet of greaseproof paper if you’re worried about the brownies getting stuck.
  5. 5.
    Place in the centre of the oven. Bake until the top is firm but the middle is soft (c. 25–30 minutes).
  6. 6.
    Remove from the oven and allow to cool and set. Poke some holes in the top and then drizzle with caramel sauce, letting it sink into the holes.

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