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Salted Caramel Stuffed Brownies

Published: Updated:

7 Reviews

Total Time
1h 5m
Prep Time
Bake Time
Serves 16
Serves 16

About the bake

How can you improve a brownie? Challenge accepted. We've added a layer of salted caramel to what we believe is the ultimate brownie recipe... you can practically taste it just looking at the pictures. We've used Billington's unrefined sugars in this recipe to get that depth of rich flavour we all seek in a good brownie. This recipe really pulls out all the stops when it comes to flavour, go on- you know you want to.

9 ingredients9 steps
  • Nut Free
  • Vegetarian


  1. Step 1

    First make the Caramel by melting the butter, molasses sugar and tinned caramel together in a saucepan over a gentle heat. Stir until there are no lumps and then add the salt. Stir well and set aside to cool.

  2. Step 2

    Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line a 20cm square baking tin.

  3. Step 3

    In a bowl over a pan of simmering water gently melt the chocolate and the butter together. Once melted, stir well and set aside and allow to cool a little.

    Ingredients for this step

    • Dark chocolate (350g)
    • Unsalted butter (softened) (50g)
  4. Step 4

    Add the chocolate mixture to the sugar and egg mixture and beat well. Add the flour and mix well until combined.

    Ingredients for this step

    • Allinson's Self Raising Flour (50g)
  5. Step 5

    Pour 2/3 of the brownie mix into the prepared tin. Bake for 15 minutes.

  6. Step 6

    While this is baking put the remaining brownie mix and the cooled caramel into two piping bags.

  7. Step 7

    When 15 minutes is up, carefully remove the tin from the oven and place on a heatproof surface. Quickly pipe the caramel all over the surface of the brownie. Then, do the same with the remaining brownie mix until all the caramel is covered. Put the tin back in the oven and bake for a further 20 minutes.

    How to Know When the Brownie is Baked

    When the Brownie is cooked it will have a crust but still feel soft underneath.

  8. Step 8

    Remove from the oven and allow to cool completely in the tin, and then leave to firm up in the fridge for a few hours if you can.

  9. Step 9

    The brownie must be completely cold before cutting or the layers will all squash together.

    Storage & Consume Within

    Keep cool. Best in the Fridge. Eat within 3 Days


  • For the Caramel

    • 400gTin caramel or dulche de leche 
    • 50gBillington's Unrefined Molasses Sugar 
    • 50gUnsalted butter (softened) 
    • 1.5 tspSalt flakes 
  • For the Brownie

    • 200gUnsalted butter (softened) 
    • 350gDark chocolate 
    • 3Medium free range eggs 
    • 250gBillington's Unrefined Dark Muscovado Sugar 
    • 50gAllinson's Self Raising Flour 


  • Brownie tray 20 x20cm

Nutritional information per 100g serving

  • Energy 475cal
  • Fat 25g
  • of which Saturates 15g
  • Carbohydrates 56g
  • of which Sugars 53g
  • Protein 3.1g
  • Salt 0.8g

7 Baker Ratings

Honestly these brownies are to die for. The caramel is so moreish and a next level brownie recipe

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Loved these - really easy to make, too!

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