Salted Caramel Brownies

So, today’s the day.

The day when I’m officially closer to 30 than I am to 20.

Feeling old much? YOU BET!

Salted Caramel Brownies | Cake + Whisky

Luckily, birthdays are nature’s way of telling you to eat more cake, and god knows that’s something I’m always up for!

Salted Caramel Brownies | Cake + Whisky

Now, birthday brownies are a bit of a tradition in my house (find out why here), but this year’s needed to step it up a notch…

And what’s the best way to make any amazing dessert even better?

You know it: SALTED CARAMEL e’rythiiiiiiiiiiiing!

Salted Caramel Brownies | Cake + Whisky

So here it is. Salted caramel brownies.

Now, I used to be a triple choc’ brownies kind of girl. And then I made those and I’m telling you: TOTAL GAME CHANGER!

100-billion-calories-a-slice game changer, but after all, birthday = ultimate cheat day, right?

(and if it’s not quiiiite your birthday yet, well, you could always celebrate your un-birthday instead! ??)

Salted Caramel Brownies | Cake + Whisky


Salted Caramel Brownies (serves 6-8)

You’ll need: 

For the brownies: 

  • 120g soft (but NOT MELTED!) salted butter
  • 160g granulated sugar
  • 3 big eggs
  • 70g self-raising flour
  • 200g dark chocolate

For the salted caramel sauce: 

  • 150g granulated sugar
  • 40g salted butter
  • about 100ml pouring or double cream
  • a generous pinch of salt

1. Pre-heat your oven to 160°C. Butter and flour a brownie pan (I like to use a 21×21 glass roasting tray like this one)

2. Make your caramel sauce: In a medium saucepan, put the sugar and a little bit of water. Cook over a hot stove until it turns a deep-brown colour and doesn’t re-crystalised if taken off the heat for a few seconds. Add in the butter, mix well, then add the cream and mix again. Add the salt, then leave to the side to cool down.

3. Make your brownies batter: In a big mixing bowl, combine the butter and sugar, then add the eggs and the flour. Melt your chocolate over a double-boiler, then add it to the batter and mix until well combined.

4. Pour about half of your brownies batter into the buttered and floured pan, cover with a layer of salted caramel sauce, then top with the remaining brownies batter. Bake for 30-35 min.

5. Let the brownies cool down (they’re even better the following day!) before serving with the remaining salted caramel sauce drizzled on top.

Do you have any birthday traditions? I’d love to hear them in the comments!!


Salted Caramel Brownies | Cake + Whisky

Salted Caramel Brownies