French caramel brownies

Makes a 22 x 33cm batch Cakes, Bread and Pastries

French caramel brownie



  • 375g dark chocolate, broken into small pieces
  • 375g butter
  • 300g caster sugar
  • 6 medium eggs
  • 225g ground almonds
  • ½tsp fine salt
  • ½tsp sea salt flakes

For the French caramel

  • 80g golden syrup
  • 110g caster sugar
  • 100ml double cream
  • 40g butter, chilled


Preheat the oven to 180C/160C F/Gas 4 and line two 22 x 33 x 5cm baking trays with baking paper.

To make the French caramel, heat the golden syrup and sugar in a heavy-based pan over a medium heat. Without stirring, tilt the pan from side to side to allow the melting sugar and syrup to combine. Bubble away in the pan for a few minutes until the contents begin to darken to a deep orange colour and smell like toffee – or, if using a cook’s thermometer, until it reaches 115C. At this point, whisk in the cream and a pinch of salt, along with half the butter.

Keep it bubbling away until the colour of the caramel becomes as dark as possible without burning – or reaches 127C on a cook’s thermometer – then whisk in the remaining butter until it’s fully melted and remove from the heat.

Pour the hot caramel into one of the prepared trays, being careful not to touch it as it may burn your fingers. Transfer to the freezer to set more quickly.

Meanwhile, make the brownie mix by melting the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water, stirring occasionally, until they are combined and silky smooth.

Pour the melted chocolate and butter into a large mixing bowl or the bowl of a stand mixer and add the sugar. Give it a quick stir, then beat in the eggs until the mix emulsifies, becoming smooth and glossy and starting to pull away from the sides of the bowl without sticking to it. Fold in the ground almonds and salt until fully combined, then pour the mixture into the second prepared tray.

Take the caramel out of the freezer. If it brittle, smash it into shards and stick them upright into the batter, so they melt down into pools but reach deep into the brownie. If the caramel is soft, cut it into slithers and chunks and place on top of the brownie mix in a random pattern.

Bake for 35–40 minutes until just cooked – it should have a little wobble in the middle, and the caramel should bubble up a bit. Allow to fully cool in the tray, then sprinkle sea salt over the top and cut into squares. The brownies will keep in an airtight container in the fridge for 2 weeks.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.

Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).
French caramel brownie
Recipes and photographs taken from Bake it, Slice it, Eat it by Tom Oxford and Oliver Coysh, photography by Sam A Harris (Quadrille, £15).


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