I still remember the first time I tried a salted caramel brownie. I was at a friend’s birthday party, and everyone was raving about this dessert. When I took a bite, my eyes widened. It was rich, gooey, and perfectly balanced with a hint of salt that made the sweetness explode in my mouth. That’s when I knew I had to try making it myself. That’s how I stumbled upon Jamie Oliver’s Salted Caramel Brownies.
There’s something magical about brownies that ooze caramel. The dense, fudgy texture paired with that sweet-salty twist makes them addictive. Jamie Oliver’s version takes a simple chocolate brownie and elevates it into something truly indulgent. In this guide, I’ll walk you through the recipe, the ingredients, the science behind each component, and tips to make yours irresistible.
Jamie Oliver’s Salted Caramel Brownies Recipe
I remember the first time I read Jamie’s recipe. It wasn’t just a list of ingredients. It felt like he was in the kitchen with me, sharing little secrets along the way. These brownies aren’t just desserts-they’re experiences. They combine:
- Rich chocolate
- Sticky salted caramel
- A hint of salt that makes your taste buds dance
The beauty of this recipe is how it balances simplicity and sophistication. You don’t need fancy tools or rare ingredients, just a love for chocolate and patience to let the caramel work its magic.
Ingredients Needed
The first time I went shopping for this recipe, my kitchen looked like a candy store exploded. Here’s what you need:
- Butter – Unsalted is best. You’ll need it for both the brownie base and the caramel.
- Dark chocolate – Jamie usually recommends 70% cocoa. It gives that rich, slightly bitter depth.
- Caster sugar – Sweetness without graininess.
- Eggs – Bring structure and richness.
- Plain flour – The backbone of the brownie.
- Salt – Just a pinch, but it makes all the difference.
- Golden syrup – Key for the caramel’s gooey texture.
- Condensed milk – Creates that thick, creamy caramel layer.
- Vanilla extract – Adds warmth and subtle complexity.
How To Make Jamie Oliver’s Salted Caramel Brownies
I’ll never forget my first attempt. The smell of chocolate filling the kitchen made me impatient, but the end result was worth every second. Here’s the step-by-step:
- Preheat and prep – Heat the oven to 180°C (350°F). Grease your tin and line it with baking paper.
- Melt chocolate and butter – Use a heatproof bowl over simmering water. Stir until smooth.
- Mix sugar and eggs – Whisk until pale and fluffy. This traps air for a lighter brownie.
- Combine – Fold the chocolate mixture into the eggs, then gently sift in flour and a pinch of salt. Don’t overmix.
- Prepare caramel – Heat butter, condensed milk, sugar, and golden syrup. Stir until thickened, then add a touch of salt.
- Layer and bake – Pour half the brownie batter into the tin. Spread caramel evenly, then top with remaining batter. Bake for 25-30 minutes.
- Cool and enjoy – Let it cool slightly before cutting. The caramel will settle into a gooey masterpiece.
Ingredient Science Spotlight
I love understanding why each ingredient matters.
- Chocolate – Contains cocoa solids and cocoa butter. Solids provide flavor, butter adds smoothness.
- Butter – Fats coat flour proteins, preventing tough brownies. Also carries flavor.
- Sugar – Not just for sweetness. It helps trap air in eggs for structure and creates a glossy, tender texture.
- Eggs – Proteins coagulate during baking, giving structure. Yolks add richness, whites add lift.
- Salt – Enhances sweetness and balances flavors. A little goes a long way.
- Golden syrup – Adds viscosity, giving the caramel its gooey, chewy consistency.
Expert Tips
The first time I baked these, I learned a few tricks the hard way. Here’s what I’d share with anyone trying this recipe:
- Use room-temperature eggs for better mixing.
- Don’t overmix the batter. Fold gently to keep it fudgy.
- Line the tin with parchment paper for easy removal.
- Test caramel thickness by dripping a little on a cold plate-it should hold shape but still be gooey.
- Cool slightly before cutting. Warm caramel can be messy but cold can be too firm. Aim for slightly warm for the perfect bite.
Recipe Variations
I like to experiment, and Jamie’s brownies are versatile:
- Nutty twist – Add pecans, walnuts, or almonds for crunch.
- Chocolate layer – Swirl in white chocolate for contrast.
- Spiced caramel – Add cinnamon or chili for a unique flavor kick.
- Mini bites – Bake in muffin tins for individual servings.
Final Words
I remember the first time I served these brownies at home. Everyone’s eyes lit up. They weren’t just eating dessert-they were savoring it. There’s something satisfying about homemade brownies, especially when the caramel oozes perfectly between layers of chocolate. Jamie Oliver’s recipe takes a classic dessert and makes it unforgettable.
FAQs
How Do I Make Jamie Oliver’s Salted Caramel Brownies?
Start by making a salted caramel sauce. Then prepare the brownie batter with butter, sugar, eggs, and chocolate. Fold the caramel into the batter and bake. Detailed steps can be found on Jamie Oliver’s official website.
Can I Use Store-bought Caramel For Jamie Oliver’s Salted Caramel Brownies?
Yes, you can use store-bought caramel, but making your own salted caramel adds a richer flavor. If you choose store-bought, ensure it’s a thick, good-quality one.
What Kind Of Chocolate Is Best For Jamie Oliver’s Salted Caramel Brownies?
Use high-quality dark chocolate with at least 70% cocoa. This balances the sweetness of the caramel and adds depth to the brownies.