Salted Caramel Brownies
Fudgy chocolate brownies with ribbons of salted caramel and a crackly top. Gluten free, and nobody at the table will notice.
- Time1 hr 45
- LevelEasy
- Costabout £0.31 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 20cm square tin with baking paper.
- 2
Melt the butter and chocolate together in a bowl over a pan of barely simmering water, stirring, until smooth. Cool for 10 minutes.
- 3
Whisk the eggs and both sugars with an electric whisk for 3 minutes until thick, pale and ribbony. Fold in the chocolate mixture and vanilla.
- 4
Sift in the flour, cocoa and half the salt and fold gently until just combined.
- 5
Spoon half the batter into the tin and level. Dot over 100g of the dulce de leche. Cover with the rest of the batter, dot over the remaining caramel and swirl with a knife. Sprinkle over the rest of the salt.
- 6
Bake for 28 to 30 minutes until the top is crackly and the middle has a very slight wobble.
29 min - 7
Cool completely in the tin, about 1 hour. Chill for 30 minutes for neat slices, then cut into 16.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
