New Recipe: Salted Caramel Brownie recipe from Belfast chef is the perfect treat

Brownies are the ultimate gooey chocolate treat, but can you really ever improve the humble brownie?

Belfast’s Undercover Chef believes he has just the recipe as he put his on twist on the family favourite.

He told Be: “How can you improve a brownie? Challenge accepted. I have added a layer of salted caramel to what is  ultimate brownie recipe

“This recipe really pulls out all the stops when it comes to flavour. You just can’t stop at one!”

Here’s what you’ll need to make these moreish treats which are perfect for enjoying with the kids over Easter.


For the Caramel

400g Tin caramel

50g Dark Muscovado Sugar

50g Unsalted butter

1.5 tsp Salt flakes

For the Brownie

200g Unsalted butter

350g Dark chocolate

3 Medium eggs

250g Dark Muscovado Sugar

50g Self Raising Flour

Salted Caramel Brownies


  • Make the Caramel by melting the butter, sugar and tinned caramel together in a saucepan over a gentle heat. Stir until there are no lumps and then add the salt. Stir well and set aside to cool.

  • Preheat the oven to 190 degrees then grease and line a 20cm square baking tin.

  • In a bowl over a pan of simmering water gently melt the chocolate and the butter together. Once melted, set aside and allow to cool a little.

  • Add the chocolate mixture to the sugar and egg mixture and beat well. Add the flour and mix.

  • Pour 2/3 of the brownie mix into the baking tin and place in the oven for 15 minutes.

  • After 15 minutes is up, remove the tin from the oven. Pour the caramel all over the the brownie. Then, do the same with the remaining brownie mix until all the caramel is covered. Put the tin back in the oven and bake for a further 20 minutes.

  • You can either eat warm with ice cream or let the Brownie cool completely then cut into equal potions.

For more of Belfast Undercover Chef’s tasty recipes you can follow his Instagram account.

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