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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