Salted Caramel Brownies

When customer Lorraine Gordon sent us her recipe for gooey chocolate brownies, we couldn’t resist giving it a Whittard twist. A little experimenting and a lot of tasting later (it’s a hard life) we think we’ve cracked it.

Choco Rooibos

Prep Time

10 minutes + 25-30 minutes cooking

Difficulty

Super easy

Serves

9

Introducing our recipe for salted caramel brownies – made with our very own Salted Caramel Flavour Hot Chocolate. We’d tell you how delicious they are, but we don’t want to lose time baking. Aprons on!

INGREDIENTS

290g unsalted butter

500g caster sugar

130g Salted Caramel Flavour Hot Chocolate

4 large eggs, beaten

140g plain flour

Fudge pieces

Caramel sauce

METHOD

  1. Preheat the oven to 160°C.
  2. Melt the butter in a saucepan, then stir in the sugar and Salted Caramel Flavour Hot Chocolate powder.
  3. Add the beaten eggs.
  4. Remove from heat and add the flour and fudge pieces. Pour into a shallow, greased baking tray – you could add a sheet of greaseproof paper if you’re worried about the brownies getting stuck.
  5. Place in the centre of the oven. Bake until the top is firm but the middle is soft (c. 25–30 minutes).
  6. Remove from the oven and allow to cool and set. Poke some holes in the top and then drizzle with caramel sauce, letting it sink into the holes.

290g unsalted butter

500g caster sugar

130g Salted Caramel Flavour Hot Chocolate

4 large eggs, beaten

140g plain flour

Fudge pieces

Caramel sauce

  1. Preheat the oven to 160°C.
  2. Melt the butter in a saucepan, then stir in the sugar and Salted Caramel Flavour Hot Chocolate powder.
  3. Add the beaten eggs.
  4. Remove from heat and add the flour and fudge pieces. Pour into a shallow, greased baking tray – you could add a sheet of greaseproof paper if you’re worried about the brownies getting stuck.
  5. Place in the centre of the oven. Bake until the top is firm but the middle is soft (c. 25–30 minutes).
  6. Remove from the oven and allow to cool and set. Poke some holes in the top and then drizzle with caramel sauce, letting it sink into the holes.

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