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5 from 1 vote
Small Batch Salted Caramel Brownies
Sometimes you just need a brownie or two, but you don't need enough to feed the neighbourhood! I've made it easy by scaling them down for you. Makes 8 small brownies or 16 dinky dot little brownie bites. You're welcome ;)
Servings: 8
: 148 kcal
Author: Just Jo
  • 50 g dark chocolate
  • 50 g butter
  • 75 g caster sugar
  • 2 tbsp cocoa powder level
  • 1/2 tsp vanilla
  • 40 g plain flour
  • 1 small egg
  • 2 tbsp dulce de leche*
  • 1/4 tsp sea salt flakes not pouring/table salt
  1. Preheat oven to 170˚C.
  2. Grease a foil tin 18x11cm (7 by 4.5 inches) with a little extra butter or oil spray. If you can't get a disposable tray this size, check your small oven proof dishes and line with greased foil instead.
  3. Place the chocolate and butter in a sauce pan and over low-medium heat, melt.
  4. Take off the heat and whisk in the sugar, cocoa, vanilla and the egg then stir in the flour. Scrape into the prepared tin and smooth to flatten the top.
  5. Place the dulce de leche in a small food bag or make a cone out of greaseproof paper, and pipe lines of caramel down the pan of brownie batter lengthways. Grease a dinner knife and drag through the caramel and batter perpendicular to the piped caramel, going from right to left alternately to create a "feathered" appearance. Sprinkle with the sea salt.
  6. Bake for 15-17 minutes until risen, the top dry to the touch but a skewer will have a little damp batter if inserted into the middle.
  7. Cool on a rack for as long as your will power holds out before serving!
Recipe Notes

*= I use tins of condensed milk which I have cooked in the slow cooker on low for 8 hours or you can buy it ready caramelised. You can use any caramel sauce you like but they tend never to be as thick and luscious as the condensed milk version so may spread more on baking.