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Salted Caramel Chocolate Brownies


  • 200 g Butter
  • 3 Eggs
  • 270 g Caster sugar
  • 25 g Cocoa powder
  • 125 g Gluten free plain flour
  • 200 g Dark chocolate
  • 100 g Marks & Spencer Salted Caramel Chocolate Spread


  • Preheat the oven to 180 degrees Celsius or gas mark 4.
  • In a pan on the hob, carefully melt the butter and the dark chocolate and mix together. Put to one side to cool.
  • Whisk together the eggs and the sugar until light and fluffy using an electric whisk or stand mixer. Pour the chocolate mixture into the whisked eggs and sugar and fold.
  • Add your flour and cocoa powder and fold again. Pour half of the mixture into a lined tin, then spoon the salted caramel milk chocolate spread on top.
  • Pour in the rest of the mixture and swirl the brownie with a skewer to bring the caramel to the surface.
  • Bake for 25-30 minutes, or until the middle no longer wobbles! Leave to set for a couple of hours, cut into squares and serve.