Donna Hay’s salted caramel chocolate brownie

Makes 16 squares

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3/4 cup (120g)
plain all-purpose flour
1/8 tsp
1 1/4 cups (220g)
1/3 cup (120g)
store-bought caramel filling or dulce de leche, *
unsalted butter, melted
dark chocolate, chopped
1/2 tsp


  • Preheat oven to 160°C (325°F). Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir though the chocolate and spoon the mixture into a 20cm square cake tin lined with non-stick baking paper. Sprinkle with the sea salt and bake for 40–45 minutes or until just firm around the edges. Cut into squares and serve warm or cold.

*dulce de leche
This is a thick South American milk caramel made by slowly heating and thickening sweetened milk. You can buy it in jars and use it to fill biscuits, pies, tarts and more. You can also make your own cheat’s version by baking sweetened condensed milk.


All-star Chef Egg Timer Quiz: Donna Hay

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