Mary Berry Salted Caramel Brownies

The first time I made these salted caramel brownies, I dropped an entire spoonful of caramel straight onto the floor. My dog thought all his birthdays had come at once. Classic. But honestly? That was the least of my troubles.

I’d expected them to be easy—melt, stir, bake, done. Nope. My first batch came out oddly fluffy. More cake than brownie. I was baffled. Turns out, I was beating the eggs in like I was making a Victoria sponge. Rookie move.

After a few tries (and many sticky spoons), I’ve figured out how to make Mary Berry’s brownies properly fudgy, richly dark, and with just the right hit of salt. The caramel’s not just on top—it swirls through like molten gold. And the Biscoff? Game changer.

Let me show you how I fixed the fluff—and why I now keep a jar of caramel in the cupboard just in case I need a batch of these in a hurry.

What Makes This Recipe Special

Most brownie recipes give you a nice enough bake, but this one has layers. Not literal layers—emotional ones. It’s deeply chocolatey, perfectly salty, a little crunchy, and gooey in the middle. Like all the textures had a party.

Here’s why this version wins:

• Light muscovado sugar gives a deep molasses note you don’t get from caster sugar.
• Salted caramel swirl isn’t just drizzled on top. It bakes into the brownie for pockets of chew and flavour.
• Biscoff biscuits—yep, sounds odd. But they melt slightly into the batter, giving this spiced crunch that makes people go “wait—what is that?”

And bonus? It holds up brilliantly in the freezer. Not that I ever want to freeze them, but needs must.

Ingredients + Why They Matter

• Dark chocolate (360g) – The base of everything. I use 70% cocoa solids. Once tried 50% and it was meh.
• Butter (225g) – For richness and structure. Must be unsalted so you control the salt.
• Light muscovado sugar (225g) – Adds depth and moisture. Granulated made it too dry when I tried it.
• Eggs (4, beaten) – Binding and structure. Don’t overbeat or you’ll end up with sponge.
• Self-raising flour (75g) – Just a bit. Keeps it from collapsing but doesn’t make it cakey if you mix gently.
• Vanilla extract (1 tsp) – Optional, but I like the added warmth.
• Salted caramel sauce (200g) – I use Bonne Maman’s jar. Once made my own—tasted great but way too much effort for a Tuesday.
• Maldon sea salt (pinch) – Brings out the sweetness and balances the richness.
• Biscoff biscuits (75g) – Adds crunch and a surprise spice note. Crushed digestives were fine, but Biscoff wins.

Making It Yours (Without Ruining It)

I’ve tested a few swaps. Some work. Some… don’t.

• Gluten-Free – Swap flour for a good GF self-raising blend (I like Doves Farm). Same amount. Just don’t overmix.
• Dairy-Free – Used a vegan block butter and dark chocolate with no milk solids. It worked! Just slightly less glossy.
• No Biscoff? – Use crushed Hobnobs or shortbread. You’ll lose that cinnamon edge but keep the crunch.
• Nutty Version – Swap Biscoff for pecans. Toast them first. Incredible.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Brownies too cakey	Overbeating the eggs	Mix gently—just enough to combine
Caramel vanished into batter	Poured it too early, before swirling	Drizzle caramel on top after batter’s in tin
Brown edges, raw middle	Tin too small or oven too hot	Use a proper 30x23cm tin and check oven temp
Biscoff went soggy	Pressed too deep into batter	Just scatter and gently press on top

How To Make Mary Berry’s Salted Caramel Brownies

1. Preheat oven to 180°C/160°C fan/Gas 4. Line a 30×23cm traybake tin with baking paper.
2. Melt chocolate and butter in a heatproof bowl over simmering water. Stir occasionally until smooth.
3. Remove from heat, stir in muscovado sugar and beaten eggs. Don’t whisk—just fold.
4. Add flour and vanilla, gently fold until just combined. Don’t overmix.
5. Mix caramel sauce with Maldon salt in a small bowl.
6. Pour batter into tin, then drizzle caramel over the top. Swirl gently with a knife—don’t go too deep.
7. Top with Biscoff pieces, lightly pressing them down.
8. Bake for about 45 minutes. The centre should still have a bit of wobble.
9. Cool completely in tin—they firm up as they sit.
10. Slice into 24. I use a hot knife for clean edges.

Tips from My Kitchen

• I swirl the caramel with a wooden skewer instead of a knife—more control, less mess.
• I always bake these the day before I need them. They’re even better after a rest.
• If I want a crinkly top, I let the sugar sit in the hot chocolate mix for 5 minutes before adding eggs.
• I once made these in a square tin—they came out too thick. Stick to the traybake size.

Storage + Serving

• Fridge: Up to 1 week in an airtight tin.
• Freezer: Wrap slices in baking paper and foil. Freeze up to 3 months. Defrost at room temp.
• Reheat: Microwave for 20 seconds or oven at 160°C for 5–10 minutes.
• Serve with: A scoop of vanilla ice cream, or a spoonful of Greek yoghurt and a pinch of flaky salt.

Frequently Asked Questions

Q: Can I use homemade caramel sauce?
A: Yes—but make sure it’s quite thick or it’ll melt straight into the batter.

Q: Why is my brownie too dry?
A: Probably overbaked or overmixed. Start checking at 40 minutes. A few crumbs on the skewer is perfect.

Q: Can I make this without the biscuits?
A: You can, but it’ll lose that crunchy contrast. Try toasted nuts or even crushed pretzels instead.

Q: Do I need to use muscovado sugar?
A: I really recommend it. Caster sugar made it too sweet and flat in flavour.

Q: Can I double the recipe?
A: Yes—but use two tins. One giant tray will bake unevenly.

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