Ingredients
Scale
- 200 g unsalted butter (plus a little extra for greasing the pan)
- 100 g dark chocolate (70% cocoa solids)
- 100 g chocolate (50% cocoa solids)
- 1 × 397 g tin of caramel (you’ll use part for the salted swirl and the rest in the batter)
- 1 tsp Maldon sea salt flakes (plus a pinch extra to scatter on top)
- 200 g golden caster sugar
- 4 medium eggs, brought to room temperature
- 130 g plain (all-purpose) flour
- 50 g cocoa powder
Instructions
- Preheat the oven to 180°C (or 160°C fan / Gas 4). Line a 23 cm square baking tin with parchment and lightly grease the paper so it doesn’t shift.
- Put the 200 g butter in a medium saucepan and gently melt it. Once it’s melted, add 100 g of 70% chocolate and 100 g of 50% chocolate. Remove the pan from the heat and stir until the chocolate is fully melted and the mixture is shiny and smooth.
- Open the 397 g tin of caramel. Spoon out about 175 g into a small bowl and sprinkle in 1 tsp Maldon sea salt flakes; mix until the caramel loosens and becomes silky. This is your salted ribbon.
- Into a large mixing bowl add the remaining caramel from the tin (the rest), then add 200 g golden caster sugar and the 4 room-temperature eggs. Beat with a hand mixer or a balloon whisk until the mixture is even and slightly glossy. Fold the melted chocolate and butter into this mixture until everything is combined.
- In a separate bowl combine 130 g plain flour, 50 g cocoa powder, and a good pinch of table salt. Sift these dry ingredients over the chocolate mixture and mix briefly — just until the batter looks smooth. Don’t overwork it.
- Spoon half the batter into the prepared tin and smooth it to an even layer with a spatula.
- Using a teaspoon, place half of the salted caramel into five thick, evenly spaced stripes across the surface of the batter.
- Spoon the remaining batter over the caramel-striped layer. Smooth it carefully so you don’t mix the layers together.
- Finish by spooning the rest of the salted caramel on top in the same striped pattern. Drag a skewer or the tip of a knife lightly through the caramel stripes to create a pretty feathered swirl.
- Scatter a little extra Maldon sea salt over the top. Bake for 25–30 minutes — the brownies should have a set crust and will still wobble a touch in the centre when you gently shake the tin.
- Allow the tray to cool completely on a wire rack before turning out. Slice into squares once the brownies are fully cooled so the salted caramel has time to set.
Notes
Using two different chocolate percentages (70% and 50%) makes a real difference to texture — the higher-cocoa chocolate gives depth while the softer 50% adds creaminess. For best results, use both.
Nutrition
- Calories: 342
- Sugar: 30g
- Sodium: 0.8g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g