Mary Berry’s Salted Caramel Brownies Recipe [GUIDE]

Mary Berry’s Salted Caramel Brownies are the perfect marriage of two indulgent worlds: the rich, fudgy intensity of classic brownies paired with the gooey, buttery, slightly salty allure of salted caramel. Mary Berry, a British baking icon renowned for her classic yet accessible recipes, brings her signature touch to this dessert, balancing flavors and textures in a way that feels both comforting and luxurious.

These brownies are not just your run-of-the-mill chocolate treat. They combine the deep cocoa richness of a traditional brownie base with layers of smooth caramel that have been salted just enough to heighten every bite. The salted caramel provides a tantalizing contrast – its sweetness cut through by a hint of saltiness, making each mouthful a harmonious blend of sweet, salty, soft, and chewy. This dessert is ideal for those who love a little complexity in their sweets, and it’s perfect for sharing at family gatherings, tea parties, or just indulging in a cozy moment at home.

Mary’s recipe often emphasizes quality ingredients and precise technique, ensuring that every slice boasts that beautiful crackly top and moist, chewy interior that brownie lovers dream of.

Mary Berry’s Salted Caramel Brownies Recipe

Ingredients Needed

mary berry salted caramel brownies

To create these irresistible salted caramel brownies, you’ll want to gather the following high-quality ingredients. Each plays a crucial role in delivering the perfect texture and flavor:

  • Dark chocolate (around 70% cocoa solids) – The backbone of the brownie, providing intense chocolate flavor and a deep, rich color.
  • Unsalted butter – Adds moisture and richness while helping create that lovely fudgy texture.
  • Caster sugar – Fine sugar that dissolves easily, sweetening without graininess.
  • Large eggs – These bind the batter together and give structure.
  • Vanilla extract – Enhances the chocolate flavor and adds aromatic warmth.
  • Plain flour (all-purpose flour) – The base of the batter, providing structure.
  • Cocoa powder (unsweetened) – For an extra chocolate punch and to deepen the color.
  • Salted caramel sauce – You can either buy a high-quality jar or make your own (which Mary Berry often encourages for freshness and control). The salted caramel is drizzled or layered into the brownie batter.
  • Sea salt flakes – Sprinkled on top at the end to bring out the salted caramel’s flavor and add texture.

Optional:

  • Chopped nuts (like pecans or walnuts) for an added crunch.
  • Extra dark chocolate chunks or chips for pockets of molten chocolate.

Equipment Needed

To bring this recipe to life with ease and finesse, you’ll want to have the right tools on hand:

  • Mixing bowls – At least two: one for melting chocolate and butter, another for combining dry ingredients.
  • Saucepan or microwave-safe bowl – For gently melting the chocolate and butter together.
  • Wooden spoon or silicone spatula – To fold ingredients without deflating the batter.
  • Electric hand mixer or stand mixer (optional) – For beating eggs and sugar if you prefer ease and fluffiness.
  • Baking tin (typically 20×20 cm or 8×8 inch square) – Lined with parchment paper to prevent sticking and ease removal.
  • Measuring spoons and cups – Precision matters for baking.
  • Cooling rack – To allow the brownies to cool evenly without becoming soggy.
  • Small spoon or piping bag – For drizzling or layering the salted caramel sauce.
  • Oven thermometer (optional but recommended) – To ensure your oven is perfectly calibrated, which is key for brownies.

Instructions To Make Mary Berry’s Salted Caramel Brownies

  1. Preheat your oven to 170°C (340°F) or 150°C (300°F) fan oven. Line your baking tin with parchment paper, leaving some overhang to lift the brownies out easily after baking.
  2. Melt the chocolate and butter: In a heatproof bowl over simmering water (bain-marie), gently melt the dark chocolate and unsalted butter together, stirring frequently until smooth and glossy. Alternatively, melt in short bursts in the microwave, stirring between intervals to avoid burning.
  3. Combine sugar and eggs: In a separate bowl, whisk the caster sugar and eggs together until the mixture becomes pale and slightly thickened. Mary often recommends a gentle but thorough whisk to incorporate air for a lighter texture.
  4. Mix the wet and dry: Slowly fold the melted chocolate mixture into the egg and sugar mixture. Add vanilla extract for aroma. Then sift in the plain flour and cocoa powder, gently folding to avoid overmixing. The batter should be thick, shiny, and luscious.
  5. Layering the salted caramel: Pour about half the brownie batter into your prepared tin and spread it evenly. Drizzle half of your salted caramel sauce over this layer. Pour the remaining batter on top, smoothing the surface. Finish with another drizzle of salted caramel. Using a skewer or knife, swirl the caramel gently through the top layer to create beautiful marbled ribbons.
  6. Bake: Place the tin in the preheated oven and bake for around 25-30 minutes. The top should be set with a shiny, crackly crust, but the center still moist and fudgy – test by inserting a skewer, which should come out with a few moist crumbs but not wet batter.
  7. Cool and finish: Allow the brownies to cool completely in the tin on a wire rack. Once cooled, sprinkle sea salt flakes over the top for that finishing salty crunch and enhance the caramel notes.
  8. Slice and serve: Use the parchment overhang to lift the brownies out of the tin. Cut into squares, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Tips And Tricks

  • Use quality chocolate: The chocolate you use greatly affects the final flavor. Opt for good-quality dark chocolate with at least 70% cocoa solids for a rich, intense taste.
  • Don’t overbake: Brownies can dry out quickly if left too long in the oven. Keep an eye on the edges-they should be set but the center should remain gooey.
  • Make your own salted caramel: It’s surprisingly simple-just melt sugar until golden, then stir in cream, butter, and salt. This homemade caramel has a freshness and depth that store-bought versions can’t match.
  • Swirl gently: When marbling the caramel into the brownie batter, be gentle. Over-swizzling can cause the caramel to sink to the bottom, losing that beautiful layered effect.
  • Chill before slicing: For clean, neat slices, chill the brownies in the fridge for at least an hour before cutting. This helps the caramel set firmly.
  • Experiment with toppings: Add chopped nuts, chocolate chunks, or even a sprinkle of cocoa nibs on top for added texture and flavor contrast.

Mary Berry’s Salted Caramel Brownies are a sumptuous treat that beautifully showcases how simple ingredients can be transformed into something extraordinary. The recipe marries the fudgy, chocolatey goodness of brownies with the luscious, slightly salty richness of caramel, making each bite a journey of contrasting yet complementary flavors. Whether you’re baking for a special occasion or just to satisfy your own sweet tooth, these brownies promise to delight and impress with their sophisticated simplicity.

By following Mary’s careful instructions and tips, you’ll master the art of balancing texture, sweetness, and saltiness to produce a dessert that feels both classic and indulgently modern. So why not grab your apron, get those ingredients ready, and dive into this deliciously gooey adventure? Your taste buds-and anyone lucky enough to share-will thank you.

Easy Recipe Variations For Mary Berry’s Salted Caramel Brownies

salted caramel brownies

Mary Berry’s Salted Caramel Brownies are a sublime marriage of rich, fudgy chocolate and luscious caramel with that perfect hint of salt-each bite a harmonious balance of sweet and savory. But what if you’re craving a twist or want to make these brownies uniquely your own? Thankfully, this recipe is wonderfully adaptable, opening the door to a world of creative, mouthwatering variations.

1. Nutty Caramel Crunch: Add a handful of toasted pecans, walnuts, or macadamia nuts to the brownie batter for an irresistible crunch that contrasts beautifully with the gooey caramel. Toasting the nuts first amplifies their natural oils and deepens the flavor, making each bite even more decadent.

2. Coffee-Infused Bliss: For coffee lovers, incorporate a tablespoon of espresso powder or strong brewed coffee into the brownie mix. This subtle coffee undertone intensifies the chocolate flavor and adds complexity, elevating the brownies from simple treats to sophisticated indulgences.

3. Salted Caramel and Sea Salt Pretzel Swirl: Crush some crunchy pretzels and gently fold them into the batter, or sprinkle over the top before baking. The salty, crunchy pretzel bits echo the salted caramel theme and add a delightful textural contrast that’s addictive.

4. Vegan or Dairy-Free Delight: Substitute the butter with coconut oil or a plant-based margarine, and use a dairy-free caramel sauce (or make your own using coconut milk and brown sugar). This variation maintains the rich, sticky sweetness while making the brownies accessible to those with dietary restrictions.

5. Fruity Fusion: Swirl in some raspberry or cherry jam along with the caramel for a fruity zing that cuts through the sweetness. The tartness of the berries pairs wonderfully with the caramel, creating a layered flavor profile that surprises and delights.

6. Spiced Caramel: Add a pinch of cinnamon, nutmeg, or even a dash of chili powder to the caramel layer. This infusion of warmth and spice offers an unexpected twist that elevates the brownies to gourmet status, perfect for cozy autumn afternoons or festive gatherings.

These variations are not just tweaks but pathways to exploring how versatile Mary Berry’s classic recipe can be-each one allowing you to make the brownies your own while honoring the original’s sublime balance.

Storing Leftovers

When it comes to storing Mary Berry’s Salted Caramel Brownies, preserving their texture and flavor is key because those fudgy, caramel-drizzled delights deserve to stay as fresh and luscious as when first baked.

Room Temperature: If you plan to enjoy the brownies within two to three days, storing them in an airtight container at room temperature is ideal. Keep them in a cool, dry spot away from direct sunlight to prevent the caramel from melting and the chocolate from blooming (that whitish coating that sometimes appears when chocolate is exposed to heat or moisture). Layer the brownies with parchment paper between each to prevent sticking.

Refrigeration: For longer storage, up to a week, place the brownies in an airtight container in the fridge. Because refrigeration can sometimes dry out baked goods, make sure the container seals tightly to keep moisture locked in. Before serving, allow the brownies to come back to room temperature for at least 30 minutes to restore that tender, gooey texture, or warm them gently in the microwave for 10-15 seconds to revive the caramel’s softness.

Freezing: Brownies freeze beautifully, making them perfect for batch baking. Wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy, thaw overnight in the fridge, then bring to room temperature or warm gently. The salted caramel may harden slightly but softens again with warming, retaining that divine sticky richness.

Tip: If your brownies are topped with extra salted caramel drizzle or sprinkled with flaky sea salt, add these fresh after reheating to maintain their texture and visual appeal.

What To Eat With Mary Berry’s Salted Caramel Brownies?

Mary Berry’s Salted Caramel Brownies are an indulgent treat that can be paired with an array of accompaniments to either enhance their richness or balance their sweetness. Here are some fantastic pairing ideas to elevate your brownie experience:

1. Classic Vanilla Ice Cream: The cold creaminess of vanilla ice cream contrasts perfectly with the warm, sticky caramel and fudgy brownie base, creating a timeless dessert duo. The ice cream’s smooth texture and mild sweetness cut through the richness, making every bite feel like a luxurious melt-in-your-mouth moment.

2. Fresh Berries: A scattering of fresh raspberries, strawberries, or blueberries provides a refreshing tartness and vibrant color contrast. Their juicy brightness balances the dense chocolate and caramel, making the dessert feel lighter and more nuanced.

3. Whipped Cream with a Twist: Top the brownies with lightly sweetened whipped cream infused with a hint of orange zest or cinnamon. This adds a subtle aromatic lift and an airy texture that complements the dense brownies.

4. Espresso or Coffee: A strong cup of espresso or a creamy cappuccino serves as a perfect bitter counterpoint to the sweetness. The coffee’s robust flavor intensifies the chocolate notes and enhances the salted caramel’s complexity.

5. Salted Caramel Sauce: For caramel fanatics, drizzle some extra homemade salted caramel over the top just before serving. This amplifies the sticky, salty-sweet allure and creates a stunning presentation.

6. Nuts and Toffee: Sprinkle chopped roasted nuts or bits of toffee over the brownies and their accompaniments. This adds texture and extra bursts of flavor, making the experience even more decadent.

7. Dessert Wine: A glass of tawny port or a late-harvest dessert wine can beautifully complement the deep caramel and chocolate flavors. The wine’s sweetness and complex notes harmonize with the brownies, creating a sophisticated ending to any meal.

Pairing thoughtfully with Mary Berry’s brownies is all about enhancing their natural richness while creating a balanced, multi-sensory experience that invites you to savor every bite.

Conclusion

Mary Berry’s Salted Caramel Brownies are more than just a dessert-they are a celebration of textures, flavors, and culinary craft. The fudgy chocolate base combined with the buttery salted caramel topping achieves a perfect harmony of sweet and salty that delights the senses and comforts the soul. Whether you stick to the classic recipe or experiment with variations like nuts, coffee, or fruit, these brownies are endlessly versatile and irresistibly delicious.

Proper storage ensures that you can savor every bite as if freshly baked, while thoughtful pairings-be it a scoop of ice cream, a cup of coffee, or fresh berries-transform the experience into something truly memorable. Whether served at a family gathering, a cozy tea time, or as a luxurious after-dinner treat, Mary Berry’s Salted Caramel Brownies never fail to impress and satisfy.

In the end, these brownies embody the joy of baking: simple ingredients transformed through love and creativity into something extraordinary. So next time you bake these beauties, take a moment to appreciate their rich history, their scrumptious potential, and most importantly, the smiles they bring with every bite.

FAQs

What Makes Mary Berry’s Salted Caramel Brownies Different From Regular Brownies?

Mary Berry’s salted caramel brownies combine the rich, fudgy texture of traditional brownies with the indulgent sweetness and depth of salted caramel. The caramel adds a delightful contrast to the dense chocolate flavor, while the touch of sea salt elevates the sweetness, creating a perfect balance of flavors.

Can I Make Mary Berry’s Salted Caramel Brownies In Advance?

Yes, you can absolutely make these salted caramel brownies in advance. Once they have cooled, store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them for longer, they freeze well for up to 3 months. Just make sure to thaw them before serving for the best texture.

How Do I Prevent The Caramel From Burning While Making Mary Berry’s Salted Caramel Brownies?

To prevent the caramel from burning, it’s crucial to melt the sugar slowly over medium heat and stir constantly. Once the sugar has melted into a golden amber color, immediately add the butter and cream (off the heat) to prevent it from overheating. If you are unsure, it’s helpful to use a thermometer to ensure the caramel reaches the right temperature, around 170°C (340°F).

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