• Buttery baking spread* or butter, plus a little extra for greasing 200g
  • Dark chocolate (we used half 70% and half 50% cocoa solids) 200g
  • Carnation Caramel Dessert Filling Tin 397g
  • Flaky sea salt 1 level tsp
  • Caster sugar 200g
  • Eggs 4
  • Plain flour 130g
  • Cocoa powder 50g
  • *recipe based on 70% fat baking spread


  1. 1

    Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4. Prepare the ingredients. Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave.

  2. 2

    In a small bowl, beat half the caramel from the can with the sea salt. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.

  3. 3

    In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth. Pour half the brownie batter into the tin and spread out to the edges with a spoon or spatula.

  4. 4

    Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.

  5. 5

    Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and brownie mixture slightly. Bake for 30-35 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into squares.

Nutritional Details

Each serving provides
  • Energy 5070kj 1211kcal 61%
  • Fat 14.5g 21%
  • Saturates 5.6g 28%
  • Sugars 28.4g 32%
  • Salt 0.53g 9%

% of the Reference Intakes

Typical values per 100g: Energy 7478kj/1786kcal

Each serving provides

0.0g carbohydrate 0.0g fibre 0.0g protein

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