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  • Writer's pictureCeline

Salted Caramel Brownies

With tahini drizzled on top for extra richness

These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!



  • 100g Caster sugar

  • 3 tbsp Golden syrup

  • 4 tbsp Double cream

  • 30g Unsalted butter

  • 1 pinch Salt


  • 150g Unsalted butter

  • 200g Dark chocolate

  • 4 Large eggs (beaten)

  • 200g Light brown sugar

  • 100g Caster sugar

  • 1 tsp Vanilla

  • 80g Flour

  • 1 tsp Salt


Set the oven to 170 degrees.

Make the caramel: put the sugar and syrup into a saucepan until it melts –

constantly stirring. Off the heat, slowly add the butter. Soon after, add the

double cream and salt. Put on heat again until it bubbles.

Butter a brownie pan.

Melt the butter and chocolate over simmering water. Leave to cool.

In a bowl, mix the beaten eggs, sugar, salt and vanilla.

Add the chocolate and butter mix and stir with a wooden spoon. Fold in the


Drizzle on some of the caramel (leaving some for the side later).

Bake for 20-20 mins, until top is set but middle is sightly wobbly.

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