Salted Caramel Crack Brownies

Find me someone who doesn’t like these and I’ll deliver you a batch myself. Deeply chocolatey brownies with a burst of melting salted caramel. I make a super-simple and speedy caramel that cools quickly, and gets chopped up and sunk into the top of the brownie mixture. The caramel melts into the brownie as it cooks and leaves little pools of chewy warm fudgy caramel throughout the perfectly crusted brownies. Sounds delicious … and I can assure you they are. The first time I made these I had to make a second batch the same afternoon, as they were eaten in a flash (not all by me). We all have a vice. These are mine.

I have tried to keep these a little lighter loaded here by using rye flour and suggesting coconut oil as an alternative to butter – it will give a slight coconut taste, which I like. I use unrefined sugar, either light brown muscovado for a dense super-fudgy effect, or coconut sugar, which works too, though not for the caramel. But let’s not pretend, these are the treat they should be.



50g unsalted butter or coconut oil, plus a little for greasing
100g unrefined golden caster sugar
a hearty pinch of flaky sea salt (about 1⁄4 teaspoon)
3 tablespoons milk (I use coconut or almond)


150g dark chocolate (70%)
150g unsalted butter or coconut oil
250g unrefined golden caster sugar or light muscovado sugar
3 organic or free-range eggs
1 teaspoon natural vanilla extract or the seeds from 1 vanilla pod
100g rye flour, or light spelt or plain flour

First make the caramel. Lay a piece of baking paper over a shallow tray andrub the upper surface of the paper with oil. Put the sugar into a pan and place on a medium heat. Watching it carefully, let it heat and melt until almost all the sugar grains have gone. Then quickly pull the pan off the heat, add your butter or coconut oil, and beat off the heat for a minute or so. Add the salt and coconut milk and beat again. Pop back on the heat for 2–3 minutes and beat vigorously until the mixture has darkened and thickened and any sugary lumps have gone. Pour on to the greased paper and place in the freezer to harden for 30 minutes.

Preheat your oven to 180°C/fan 160°C/gas 4, and butter and line a small brownie tin with baking paper (mine is 20 × 20 cm but anything around that will do).

While the caramel is chilling, make your brownie mix. Place a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and the butter or coconut oil and let them melt, stirring from time to time. Once melted, take the bowl off the heat and stir in the sugar, followed by the eggs, one by one, and finally the vanilla and the flour.

Once your caramel has hardened, take it out of the fridge. Chop a third of it into small pieces and stir into the brownie mix. Chop the rest into chunky 1cm pieces.

Pour the brownie mix into the lined tin and scatter over the larger chunks of salted caramel. Bake for 25 minutes, until just cooked – a crust will have formed on top and the caramel will have melted into deep amber pools. Leave to cool for at least 20 minutes before cutting. I know this will be hard, but the caramel will be very hot.

These will keep for 4 days in an airtight tin. I dare you to make them last an afternoon

Posted: 14.11.16 13 Comments


Posted by Blandine Barrault at 8:10 on the 27.02.18

Hi Anna,
I have just made your brownies and they were good but not as good as I thought they would be…sorry but I found them a bit too sweet?the sweet caramel on top is a bit much as the brownie mixture has already got 250g of sugar…
Also I made the recipe with coconut oil as I didn’t have any butter and I’m sure it would taste way better with normal butter!
So I think next time I will put less sugar and replace the oil with butter…
I guess we all gave different palate and taste…
I love your recipes though and always look forward to try new ones!
Have a nice evening

Posted by irene at 1:27 on the 06.10.19

Most amazing brownie recipe, so delicious!

Posted by Barbara at 3:44 on the 12.10.19

These are everything you said they would be, totally delicious.

Posted by Niku at 3:14 on the 24.10.19

Absolutely delicious and super easy. Made them twice now.

Posted by lily at 8:11 on the 30.03.20

can these be made vegan i.e no egg?

Posted by Poppy at 6:16 on the 10.06.20

I love this recipe it’s totally delicious but would it work with gluten free flour? I really want to make them for a coeliac friend

Posted by Kerrie at 10:38 on the 25.06.20

Hi Poppy, I’ve made these with ground almonds and they were great. They seemed to need just a little longer and they didn’t get the same crust as with the flour (I’ve also made a batch with plain flour and they were great too).

Posted by Penelope at 5:35 on the 23.01.21

I made this recipe but wasn’t able to get the caramel to harden. I am wondering if anyone else had the same problem. I ended up reheating the caramel and pouring it over the baked brownies.

Posted by Margot at 10:59 on the 28.01.21

Same problem as Penelope – caramel wouldn’t harden so just added it in soft lumps.

Posted by Katie at 10:08 on the 17.02.21

Love these!

I also couldn’t get my caramel to harden. Ended up pouring half the brownie mix in and then spooning in some caramel, then poured the rest of the mix in and did the same with the last 2/3 caramel. This seemed to work.

Any tips on making caramel set would be appreciated!

Posted by Emma at 9:56 on the 24.12.21

These brownies are awesome and I’ve made them quite a few times now.
To get this caramel to harden, you need to let the caramel go really quite dark and thick. Keep an eye on it and stir it the whole times it’s cooking. If you skimp on that stage, it won’t harden.
If you find that it hasn’t set, scrape it back into a pan, melt it down and cook it for a bit longer. I hope that helps ☺️

Posted by Caroline at 7:37 on the 10.04.22

I’d also like to know if they can be made vegan
Thank you

Posted by Katherine at 9:22 on the 22.04.23

Made these twice with butter & eggs & they were every bit as delicious as you’d promised! I was keen to try a vegan version so substituted the butter for coconut oil (& the eggs for a combination of almond butter & aquafaba). The coconut swap worked fine in the caramel, but all the coconuts fats seemed to split in the brownies! I was left with overcooked hard lumps of brownie swimming in bubbling coconut oil. Not tempting. What should I try next time?

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