Denise says:

  • Chocolate brownies of all description are always popular but the salted caramel addition to this recipe makes them extra special. Use for party desserts and as a family treat.
  • Prep Time:40 minutes plus 20 minutes cooling time
  • Cooking Time: 1 hour
  • Serves: 8


  • 100g split almonds
  • 150g brown sugar
  • eggs
  • 160g unsalted butter/ margarine
  • 55g plain flour, sieved
  • 55g cocoa powder
  • 300g dark chocolate - chopped
  • Caramel Topping
  • 50g butter / margarine
  • 50g brown sugar
  • 1 1/2 tablespoons milk/ soya cream
  • 1/4 teaspoon vanilla extract
  • 100g icing sugar
  • 30g plain dark chocolate, coarsely chopped2 tablespoons milk/ soya cream
  • 1/4 teaspoon coarse/ flaky sea salt


  1. Grease and line a 22 cm square baking tin with baking parchment paper.
  2. Preheat the oven to 200 C/ 400 F/Gas mark 6.
  3. Place the almonds on an oven tray and roast for 10 minutes or until golden.
  4. Lower the oven to 170°C/Gas mark 3.
  5. Cream the sugar and eggs together. Melt the butter and stir this in with the flour and cocoa.
  6. Melt the chocolate over a pan of simmering water. Make sure that the water doesn't touch the bottom of the bowl.
  7. Add the melted chocolate and almonds to the egg mixture and stir in.
  8. Spoon the mixture into the prepared cake tin.
  9. Level the top and bake for 30 - 40 minutes.
  10. To prepare the topping, melt the butter in a saucepan over medium heat. Add the brown sugar and 1 ½ tablespoons milk/ soya cream; cook 2 minutes.
  11. Remove from heat. Add the vanilla extract and icing sugar; stir with a whisk until smooth.
  12. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
  13. Combine 2 tablespoons milk/ soya cream and chocolate and melt over a pan of simmering water. Stir just until smooth; drizzle over caramel.
  14. Sprinkle with sea salt; let stand until set.
  15. Cut into small squares and dust with cocoa powder.