Salted caramel brownies

  • Vegetarian


170ml tub double cream
1 tsp vanilla powder
75g salted butter
Pinch of salt
225g caster sugar
2 tbsp golden syrup

250g unsalted butter
200g Cooks’ Homebaking Dark Chocolate
50g Cooks’ Homebaking Milk Chocolate
250g golden caster sugar
4 large Waitrose British Blacktail Free Range Eggs, beaten
150g plain flour


1. Preheat the oven to 200°C, gas mark 6. Line a 20cm brownie tin with baking parchment.

2. In a pan, combine the cream, vanilla, butter and salt over a low heat until just bubbling. Set aside.

3. In another pan, place the sugar and syrup over a medium heat and swirl until the sugar dissolves. Raise the heat and swirl until a golden caramel is reached.

4. Pour over the cream mixture – it will bubble and spit so be careful. Stir until smooth and set aside to cool.

5. For the brownies, melt the butter and chocolate in a bowl over a pan of simmering water. Once smooth, stir in the remaining ingredients until combined, then pour into the tin.

6. Drizzle over 4 tbsp of the cooled caramel then bake for 25 minutes until risen but still with a wobble.

7. Remove from the oven and cool for 1 hour before cutting into 12 squares. Drizzle with caramel and serve with Heston from Waitrose Salted Caramel Popcorn Ice Cream.

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

Makes: 12

Nutritional Info

Typical values per serving:

Energy 2,494kJ
Fat 36.2g
Saturated Fat 21.8g
Carbohydrate 62.9g
Sugars 56.3g
Protein 5g
Salt 0.3g
Fibre 0.9g

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4 stars

Average user rating Based on 47 ratings