Salted Caramel Brownies

Delicious handmade brownies, featuring Montezuma's 74% Dark Chocolate Brownies. These are more indulgent fudgy squares that are better prepared the day before to leave them cool down, served with strawberries to counteract the sweet and salty.

What you need...

180 grams 75% Fitzroy dark chocolate (2 chocolate bars)Montezuma's white chocolate giant button (half a pack or more, depending on your love of white choc)
1/2 cup of white sugar for brownie mix
1/2 cup of castor sugar for salted caramel
50 grams of butter for caramel
50 grams of butter for brownie mix
2 eggs
1/2 cup flour
1 teaspoon of baking powder
Loads of Maldron salt crystals


  1. Line a rectangular or square tine with parchment paper.

  2. Place sugar and butter in a saucepan and melt down until you get a nice runny caramel, then add loads of Maldron salt crystals (I recommend 2 large sprinkles). leave to the side.

  3. Melt down the dark chocolate, better on a Bain Marie (that's when you place a bowl above a saucepan with hot water). Then take off heat and stir in sugar, then flour, then eggs and a sprinkle of Maldron salt. once cooler add in the white chocolate buttons.

  4. Add the brownie mixture into the tin and then drizzle over with the slated caramel and gently stir through the mix.

  5. Cover the mix in more salt crystals to give the top a lil crunch.

  6. Place in the oven for 35 mins at 180 degrees.

  7. Take out while the batter is still a little wobbly.

  8. Leave to cool down and place in the fridge for a good few hours or overnight.

  9. Once cooled, chop into small squares and present in a delicious brownie tower with berries!