Jamie Oliver’s Salted Caramel Brownies combine rich, fudgy chocolate with a luscious layer of salted caramel, making them an irresistible treat. These brownies strike the perfect balance between sweet and salty, with a gooey center and a slightly crispy top.
What is Jamie Oliver’s Salted Caramel Brownies Recipe?
Jamie Oliver’s Salted Caramel Brownies are decadent chocolate brownies with a rich, buttery salted caramel swirl baked right into the batter. The combination of deep chocolate flavor and the sweet-salty contrast of caramel makes these brownies a truly indulgent dessert. They’re perfect for chocolate lovers who enjoy a hint of sophistication in their baked goods.
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Ingredients Needed to Make Jamie Oliver Salted Caramel Brownies
- For the Brownies:
- 200g dark chocolate (70% cocoa solids)
- 250g unsalted butter
- 250g caster sugar
- 150g light brown sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- For the Salted Caramel:
- 150g caster sugar
- 150ml double cream
- 100g unsalted butter
- 1 tsp sea salt flakes (adjust to taste)
Instructions to Make Jamie Oliver Salted Caramel Brownies
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease and line a 23cm square baking tin with parchment paper.
Step 2: Make the Salted Caramel
In a saucepan over medium heat, melt the caster sugar, stirring continuously until it becomes a golden-brown caramel. Once melted, carefully add the butter and double cream, stirring constantly until smooth. Remove from heat and stir in the sea salt. Set the caramel aside to cool slightly.
Step 3: Melt the Chocolate and Butter
In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter together, stirring occasionally until smooth and glossy. Remove from the heat and allow it to cool slightly.
Step 4: Prepare the Brownie Batter
In a large mixing bowl, whisk the eggs, caster sugar, and light brown sugar until pale and fluffy. Add the vanilla extract. Gradually pour in the melted chocolate mixture, whisking until well combined.
Step 5: Sift in the Dry Ingredients
Sift the plain flour, cocoa powder, and baking powder into the bowl and gently fold them into the chocolate mixture until just combined. Be careful not to overmix, as you want the brownies to stay fudgy.
Step 6: Layer the Brownie and Salted Caramel
Pour half of the brownie batter into the prepared baking tin and spread it evenly. Drizzle half of the salted caramel over the brownie layer. Pour the remaining brownie batter on top and spread it evenly, then drizzle the rest of the caramel over the top. Use a knife or skewer to gently swirl the caramel into the brownie batter for a marbled effect.
Step 7: Bake the Brownies
Place the baking tin in the preheated oven and bake for 25-30 minutes, or until the brownies are set but still slightly gooey in the center. A skewer inserted should come out with a few moist crumbs, but not wet batter.
Step 8: Cool and Serve
Once baked, remove the brownies from the oven and allow them to cool in the tin for at least 30 minutes before cutting them into squares. This will help them set and make cutting easier. Serve with an extra sprinkle of sea salt flakes on top, if desired.
Pro Tips for Making the Best Jamie Oliver Salted Caramel Brownies
- Use good quality chocolate: For the richest flavor, use high-quality dark chocolate with at least 70% cocoa solids.
- Don’t overbake: Brownies are best when they are slightly undercooked in the center, so keep an eye on them in the last few minutes of baking.
- Swirl the caramel: Swirling the caramel creates a beautiful marbled effect and ensures that each bite has the perfect balance of chocolate and caramel.
- Chill before slicing: For neat slices, let the brownies cool completely or chill them in the fridge for an hour before cutting.
How Do I Store Jamie Oliver Salted Caramel Brownies?
- Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To freeze, wrap individual brownie squares in cling film and store in an airtight container. Thaw at room temperature before serving.
Nutrition Value (per serving):
- Calories: 450
- Fat: 30g
- Carbohydrates: 50g
- Protein: 6g
- Sugar: 40g
- Fiber: 3g
FAQs
Can I make salted caramel brownies without a thermometer?
Yes, you can make salted caramel brownies without a thermometer. Watch the caramel closely as it cooks; once the sugar turns a golden amber color and fully melts, it’s ready. Add the butter and cream carefully, and stir continuously until smooth.
How do I keep my salted caramel brownies gooey?
To keep salted caramel brownies gooey, avoid overbaking them. Bake until the top is set but a toothpick inserted comes out with moist crumbs. The brownies will continue to set as they cool, maintaining a fudgy texture.
Can I use store-bought caramel for salted caramel brownies?
Yes, you can use store-bought caramel if you’re short on time. Simply drizzle it over the brownie batter, and sprinkle sea salt on top for the salted caramel effect. However, homemade caramel gives a richer, more personalized flavor.
How do I store salted caramel brownies?
Store salted caramel brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. Let them return to room temperature before serving.
Final Words
This Jamie Oliver Salted Caramel brownie is the ultimate indulgent treat. With a rich chocolate base and gooey salted caramel swirled throughout, these brownies are guaranteed to impress. Perfect for special occasions or a simple sweet craving, they’re a must-try for any chocolate lover. Enjoy!
More By British Baking Recipes
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Jamie Oliver Salted Caramel Brownies
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Salted Caramel Brownies are decadent chocolate brownies with a rich, buttery salted caramel swirl baked right into the batter. The combination of deep chocolate flavor and the sweet-salty contrast of caramel makes these brownies a truly indulgent dessert. They’re perfect for chocolate lovers who enjoy a hint of sophistication in their baked goods.
Ingredients
- For the Brownies:
- 200g dark chocolate (70% cocoa solids)
- 250g unsalted butter
- 250g caster sugar
- 150g light brown sugar
- 4 large eggs
- 100g plain flour
- 50g cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- For the Salted Caramel:
- 150g caster sugar
- 150ml double cream
- 100g unsalted butter
- 1 tsp sea salt flakes (adjust to taste)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease and line a 23cm square baking tin with parchment paper.
Step 2: Make the Salted Caramel
In a saucepan over medium heat, melt the caster sugar, stirring continuously until it becomes a golden-brown caramel. Once melted, carefully add the butter and double cream, stirring constantly until smooth. Remove from heat and stir in the sea salt. Set the caramel aside to cool slightly.
Step 3: Melt the Chocolate and Butter
In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter together, stirring occasionally until smooth and glossy. Remove from the heat and allow it to cool slightly.
Step 4: Prepare the Brownie Batter
In a large mixing bowl, whisk the eggs, caster sugar, and light brown sugar until pale and fluffy. Add the vanilla extract. Gradually pour in the melted chocolate mixture, whisking until well combined.
Step 5: Sift in the Dry Ingredients
Sift the plain flour, cocoa powder, and baking powder into the bowl and gently fold them into the chocolate mixture until just combined. Be careful not to overmix, as you want the brownies to stay fudgy.
Step 6: Layer the Brownie and Salted Caramel
Pour half of the brownie batter into the prepared baking tin and spread it evenly. Drizzle half of the salted caramel over the brownie layer. Pour the remaining brownie batter on top and spread it evenly, then drizzle the rest of the caramel over the top. Use a knife or skewer to gently swirl the caramel into the brownie batter for a marbled effect.
Step 7: Bake the Brownies
Place the baking tin in the preheated oven and bake for 25-30 minutes, or until the brownies are set but still slightly gooey in the center. A skewer inserted should come out with a few moist crumbs, but not wet batter.
Step 8: Cool and Serve
Once baked, remove the brownies from the oven and allow them to cool in the tin for at least 30 minutes before cutting into squares. This will help them set and make cutting easier. Serve with an extra sprinkle of sea salt flakes on top, if desired.
