Gooey sea salt caramel brownies

Gooey sea salt caramel brownies



  • 150g (5 oz) butter
  • 40g (1½ oz) good quality fairtrade dark chocolate, broken into pieces
  • 2 large eggs
  • 150g (5 oz) brown sugar or light muscovado sugar
  • 1tbsp greek-style natural yogurt
  • 1tsp vanilla extract
  • 150g (5 oz) plain flour
  • 30g (1 oz) cocoa powder
  • Generous pinch of sea salt flakes


  • 50g (2 oz) butter
  • 50g (2 oz) light brown sugar
  • 2tbsp golden syrup
  • 2-3 pinches sea salt flakes, for sprinkling 


  1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a 23cm square baking tin with baking paper.
  2. Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.
  3. Meanwhile, whisk the eggs and sugar in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about give minutes.
  4. Add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.
  5. Sift the flour and cocoa powder together. Fold into the chocolate mixture with a pinch of sea salt, using a large metal spoon. Pour into the prepared tin. 
  6. Bake for 20 minutes and check with a skewer - it should come out clean. If not, bake for another five minutes. Cool in the tin for half an hour on a wire rack.
  7. For the topping, melt the butter, Tate & Lyle Soft Light Brown Sugar and Lyle’s Golden Syrup in a saucepan over a gentle heat, then boil steadily for exactly 1 minute. Cool for one or two minutes, then pour over the brownies and sprinkle with sea salt flakes. Leave to cool before cutting into nine squares.


Time: 20 mins, plus cooling
Serves: 9

Nutrition: n/a



These brownies are rich and delicious and are topped with gooey salted caramel. Yum!