Salted cara­mel brownie recipe

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Note- this recipe is aimed at people using UK flour, protein content and how much flour you need varies dramat­ic­ally by coun­try! The image is from a vintage ad, and the recipe involves no jelly what­so­ever.


180g self-rais­ing flour
40g plain cocoa
1 table­spoon coarse sea salt
120g butter or margar­ine, melted
260g demer­ara sugar
2 medi­um eggs
1 teaspoon vanilla extract
120ml hot coffee
100g fudge pieces
100g chocol­ate chunks


  1. Preheat the oven to 160oC fan oven/​180oC conven­tion­al
  2. Mix the flour and cocoa in a bowl and set aside
  3. Melt the butter
  4. Mix the melted butter, salt, brown sugar and vanilla essence togeth­er (hand mixing with a silic­one spat­ula works better than with a mixer for this recipe)
  5. Mix the eggs into the butter mix
  6. Add the dry ingredi­ents, and mix briefly
  7. Add the hot coffee, and mix until the batter is smooth and even
  8. Add the fudge and chocol­ate chunks and mix
  9. Add to a pre-greased brownie pan and bake for around 30 minutes (or until a skew­er comes out clean from the centre)
  10. Leave to set in the fridge before cutting
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