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Chocolate & salted caramel brownie


  • Preheat oven to 170°C fan forced (190°C normal).
  • Melt the chocolate with 185 gm butter in a double boiler over simmering water, stirring now and again. Then add 440 gm sugar, remove from the heat and stir until smooth.
  • At the same time, whisk the eggs and vanilla until thickened. Then add the chocolate mixture, little by little, continually whisking until well combined.
  • Add the flour, also little by little, mixing well with a wooden spoon between each addition. When a smooth batter is formed, pour the mixture into a buttered baking tin, spread into the corners and cook in the oven for about 30 mins until the top is crisp. Remove and set aside to cool in the tin.
  • To make the caramel sauce, gently cook the remaining sugar with 125 ml cold water in a heavy-bottomed pot until the mixture turns dark amber. DON’T STIR!
  • At the same time, warm (don’t boil) the cream in another pot. Then carefully add to the caramel and stir well to combine.
  • Add the remaining butter to the pot and mix until smooth and the butter has melted.
  • Sprinkle the gelatine over the remaining water. Then mix well and add to the caramel sauce. Stir until well combined and then remove from the heat and set aside until cool.
  • When everything is cool, spread the caramel sauce over the brownie right to the corners and sprinkle with the salt. Allow to set and serve in the centre of the table.
  • from “Kitchen Coquette” by Katrina Meynink



  • 175 gm dark cooking chocolate, chopped
  • 245+ gm unsalted butter, cubed
  • 880 gm caster sugar
  • 3 large eggs
  • 1 tspn vanilla extract
  • 150 gm plain flour
  • 125 ml thickened cream
  • 185 ml cold water
  • 2 tspn gelatine powder
  • 2 tspn top quality sea salt flakes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm