Donna Hay's salted caramel chocolate brownie



16 squares

Donna Hay's salted caramel chocolate brownie

Photo, William Meppem.

This decadent brownie recipe is from Donna Hay's cookbook, The New Easy.


  • 3/4 cup (120g) plain all-purpose flour
  • 1/8 tsp baking powder
  • 1 1/4 cups (220g) brown sugar
  • 2 eggs
  • 1/3 cup (120g) store-bought caramel filling or dulce de leche , *
  • 2 tsp vanilla extract
  • 150g unsalted butter , melted
  • 150g dark chocolate , chopped
  • 1/2 tsp sea salt


  • 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.

All-star Chef Egg Timer Quiz: Donna Hay

*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.