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Ultra Gooey Salted-Caramel Brownies

Course Dessert, Snack
Cuisine American
Keyword brownies, Salted-caramel
Prep Time 5 minutes
Cook Time 35 minutes
Servings 9 large brownies


  • 400 g golden caster sugar (2 cups)
  • 100 g cocoa powder (1 cup)
  • 120 g plain flour (1 cup)
  • 1 tsp sea salt
  • 330 g chocolate ice cream (melted)
  • ¾ cup Dulce de Leche/Caramel Sauce (optional - for topping)


  • Mix together the flour, sugar cocoa and salt in a large bowl.
  • Add the melted ice cream and stir in to combine.
  • Stir in any extras - chocolate chips, nuts, fudge pieces etc.
  • Pour into a lined 9 x 9 inch baking tin and tap three times on the surface to level out the mixture.
  • If adding the caramel sauce, spoon onto the surface of the mixture, then swirl around with a skewer or knife. Reserve a little for the caramel sauce topping.
  • Bake for 35-40 minutes at 190°C or 170°C fan until the surface is cooked. The centre will still be wobbly. Once cooked, leave to cool and set in the fridge for around 1 hour.
  • If adding the caramel sauce topping, stir around 2 tbsp milk into the remainder of your caramel sauce, then drizzle over the top of the brownies once cooled. Sprinkle on some extra sea salt.
  • Use a sharp knife and cut into 9 pieces. Enjoy with a scoop of ice cream.