Vanilla Salt Salted Caramel Choc Chunk Brownies

Brownies, you can’t beat them nor can you be sick of them. Well you could but that’s only if you didn’t like chocolate which is just crazy. How can you not like chocolate or brownies for that matter?!  These brownies are Vanilla Salt Salted Caramel Choc Chunk Brownies.

This version contains some of my Vanilla Salt Salted Caramel, I just love making my own caramel. I’ve also added some chocolate chunks for some added texture and bit of bite. I love coming across a chunk of chocolate hidden amongst the gooey centre. 

The best kind of brownies are guaranteed to leave you with a few chocolate stained fingers but eating one of these with golden, vanillary salted caramel drizzle over one with make your fingers sticky also but the mess is worth it. Pair one with a scoop of ice cream perhaps, it would make for a decant dessert.

You’ll only need patience for the cooling part. As these are soo good and fudgy, you’ll need to leave them for a little while to cool properly so you can slice them and not get into a mess whilst doing so. My trick for speedy cooling is to pop them in the fridge for a few hours. You’ll be able to cool them and cut them sooner plus they are absolutely delicious cold.


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Vanilla Salt Salted Caramel Choc Chunk Brownies

Sweet vanilla caramel brownies with added dark chocolate chunks. 

Course: Brownies
Servings: 12


  • 200 grams Unsalted butter cubed
  • 200 grams Dark chocolate 70%-85% cocoa solids roughly chopped
  • 250 grams Light brown muscovado sugar
  • 4 Large Eggs lightly beaten
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoons Vanilla salt salted caramel
  • 125 grams Plain flour
  • 1 tablespoon Dark cocoa powder
  • 1 teaspoon Maldon sea salt
  • 125 grams Dark chocolate chips
  • 2 tablespoons Vanilla salt salted caramel


  1. 1. Pre-heat the oven to 170C, grease the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.

    2. In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.

    3. In a medium bowl stir together both the sugars, eggs, vanilla extract and vanilla salt salted caramel. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour and cocoa powder and add the salt. Mix together then add the chocolate chunks.

    4. Pour into your pre-paired tin and smooth the top. Drizzle over 2 tablespoons of salted caramel then swirl in using the tip of a cake tester. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.

    5. Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.


  • For easier slicing chill in the fridge for a couple of hours before cutting into them.

  • These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

  • Keep in a cool, dry place away from direct sunlight.

  • These will last in the fridge for up to 2 weeks stored in cake tin with a tight-fitting lid.




  1. Um…. you’re killing me. I want to eat that brownie right now! Good job. Nothing wrong with taking a break from the blog. It’s good to recharge every once and while. Welcome back πŸ™‚

  2. Oh my fudgey goodness, Laura! I would NEVER get sick of these. You have pulled out all the stops here…the vanilla salt, the caramel drizzle. Perhaps the best brownies ever!

  3. Just stopping by to let you know I’ll be sharing your post on My Favorite Things weekend roundup tomorrow! Have a wonderful weekend!


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