Mary Berry Salted Caramel Brownies are made with dark chocolate, butter, light muscovado sugar, eggs, self-raising flour, vanilla extract, salted caramel sauce, Maldon sea salt, and Biscoff biscuits. This delicious Salted Caramel Brownies recipe creates a decadent dessert that takes about 2 hours and 5 minutes to prepare and can serve up to 24 people.
This Salted Caramel Brownies Recipe Is From Cook And Share Cookbook by Mary Berry
Mary Berry Salted Caramel Brownies Ingredients
- 360g (12½oz) dark chocolate, broken into pieces
- 225g (8oz) butter, cubed, plus extra for greasing
- 225g (8oz) light muscovado sugar (1 cup)
- 4 eggs, beaten
- 75g (3oz) self-raising flour (¾ cup)
- 1 tsp vanilla extract
- 200g (7oz) salted caramel sauce (1 cup) from a jar
- A pinch of Maldon sea salt
- 75g (3oz) Biscoff biscuits, each broken into 3 pieces (about 1 cup)
How To Make Mary Berry Salted Caramel Brownies
- Preheat Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
- Melt Chocolate and Butter: Place the chocolate and butter in a large heatproof bowl over a pan of simmering water. Stir occasionally until melted and combined.
- Mix Ingredients: Remove from heat. Stir in the sugar and beaten eggs until smooth. Add the flour and vanilla extract, mixing until combined.
- Prepare Caramel Sauce: In a small bowl, mix the salted caramel sauce with a pinch of Maldon sea salt.
- Assemble Brownies: Pour the chocolate mixture into the prepared tin. Drizzle the salted caramel sauce in a swirly pattern over the top. Scatter the broken Biscoff biscuits on top and press them down slightly.
- Bake: Bake in the preheated oven for about 45 minutes, or until the edges are set and the centre is slightly soft.
- Cool and Slice: Let the brownies cool in the tin before slicing into 24 squares.
Recipe Tips
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps the ingredients blend smoothly for a better texture.
- Don’t Overmix the Batter: Mix the brownie batter just until combined. Overmixing can lead to dense and chewy brownies rather than the desired fudgy texture.
- Check for Doneness Carefully: Since the center should be slightly soft, start checking for doneness a few minutes before the recommended baking time. Use a skewer to test; it should come out with a few moist crumbs, not wet batter.
- Cool Completely Before Cutting: Let the brownies cool in the tin before slicing. Cutting them too soon can cause them to fall apart.
- Store Properly: Keep the brownies in an airtight container to maintain freshness. They can also be frozen for up to 3 months, so you can enjoy them later.
What To Serve With Salted Caramel Brownies?
These indulgent Salted Caramel Brownies pair well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a drizzle of extra caramel sauce. They also can be served alongside a glass of milk, a cup of coffee, a scoop of ice cream, or a fruit compote for a delicious dessert experience.
How To Store Leftovers Salted Caramel Brownies?
- Refrigerate: Cool leftovers salted caramel brownies to room temperature before storing in an airtight container in the fridge for up to 1 week.
- Freeze: Wrap the cooled leftovers salted caramel brownies tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Salted Caramel Brownies?
- In The Oven: Heat your oven to 180°C/350°F. Cover the leftovers salted caramel brownies with foil on a baking sheet and warm for about 10 minutes.
- In The Microwave: Heat a leftovers salted caramel brownies on a microwave-safe plate, covered with a paper towel,for 20-30 seconds on high.
- In The Air Fryer: Preheat the air fryer to 160°C/320°F and warm the leftovers salted caramel brownies for 3-5 minutes.
Mary Berry Salted Caramel Brownies Nutrition Facts
Amount Per Serving
- Calories 290
- Calories from Fat 90
- Total Fat 10g
- Saturated fat 3.5g
- Trans fat 0.1g
- Sodium 330mg
- Carbohydrates 49g
- Net carbs 48g
- Fiber 1g
- Sugar 31g
- Protein 3g
Try More Mary Berry Recipes:
- Mary Berry Lemon Mousse
- Mary Berry Easy Vanilla Ice Cream
- Mary Berry Hot Chocolate Pudding
- Mary Berry Flapjacks
- Mary Berry Raspberry Pavlova
Mary Berry Salted Caramel Brownies
Description
Mary Berry Salted Caramel Brownies are made with dark chocolate, butter, light muscovado sugar, eggs, self-raising flour, vanilla extract, salted caramel sauce, Maldon sea salt, and Biscoff biscuits. This delicious Salted Caramel Brownies recipe creates a decadent dessert that takes about 2 hours and 5 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and line a 30 × 23cm (12 × 9in) traybake tin with non-stick baking paper.
- Melt Chocolate and Butter: Place the chocolate and butter in a large heatproof bowl over a pan of simmering water. Stir occasionally until melted and combined.
- Mix Ingredients: Remove from heat. Stir in the sugar and beaten eggs until smooth. Add the flour and vanilla extract, mixing until combined.
- Prepare Caramel Sauce: In a small bowl, mix the salted caramel sauce with a pinch of Maldon sea salt.
- Assemble Brownies: Pour the chocolate mixture into the prepared tin. Drizzle the salted caramel sauce in a swirly pattern over the top. Scatter the broken Biscoff biscuits on top and press them down slightly.
- Bake: Bake in the preheated oven for about 45 minutes, or until the edges are set and the centre is slightly soft.
- Cool and Slice: Let the brownies cool in the tin before slicing into 24 squares.
Notes
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps the ingredients blend smoothly for a better texture.
- Don’t Overmix the Batter: Mix the brownie batter just until combined. Overmixing can lead to dense and chewy brownies rather than the desired fudgy texture.
- Check for Doneness Carefully: Since the center should be slightly soft, start checking for doneness a few minutes before the recommended baking time. Use a skewer to test; it should come out with a few moist crumbs, not wet batter.
- Cool Completely Before Cutting: Let the brownies cool in the tin before slicing. Cutting them too soon can cause them to fall apart.
- Store Properly: Keep the brownies in an airtight container to maintain freshness. They can also be frozen for up to 3 months, so you can enjoy them later.
Mary Berry Salted Caramel Brownies