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    Salted caramel brownies

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    Salted caramel brownies

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

    Makes: 12


    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.

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