Chocolate and salted rum caramel brownies

5.00

These boozy salted rum caramel brownies come together dangerously quickly, and are the perfect step up from classic chocolate brownies. They use shop-bought salted caramel and a mixture of milk and dark chocolate to make a brownie that's just that touch more special.

First published in 2023

Ingredients

Metric

Imperial

For the brownies

Salted rum caramel

  • 260g of salted caramel
  • 2 tbsp of rum

Equipment

  • 23cm square baking tin

Method

1

Preheat the oven to 160ºC fan/gas mark 4

2

Grease and line a 23cm square baking tin with baking paper

3

Melt the butter in a saucepan then add the chocolate. Remove from heat and allow it to melt for a couple of minutes before stirring until smooth

4

Beat the eggs and sugar together until pale, then whisk in the chocolate and butter mixture  

  • 4 eggs
  • 250g of golden caster sugar
5

Combine the the flour, cocoa powder, the baking powder and a pinch of salt in another bowl then sift onto the chocolate mixture and beat until just combined

6

Combine the caramel with the rum and mix well

  • 260g of salted caramel
  • 2 tbsp of rum
7

Spoon half the brownie mix into the tin

8

Add half the caramel in 3 evenly spaced stripes

9

Add the second half of the brownie mix

10

Add the remaining caramel in 3 stripes on top of the brownies then use a toothpick or chopstick to swirl it in

11

Bake for 25 minutes - the centre should still have a wobble

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.