Fudge-y, nutty, delicious brownies with a healthy dose of salted caramel goodness! These are the perfect cosy indulgent treats, especially when eaten warmed with ice cream on top!

Yields ~8 brownies

Salted Caramel Sauce:
1/2 cup granulated sugar
3 tsbp salted butter
1/4 cup whipping cream
1/2 tsp salt
Brownie Batter:
8oz butter
4 oz unsweeteened bakers chocolate
1 1/2 cup sugar
4 eggs
1 tsp vanilla extract
1/2 cups flour
1/2 cup chopped hazelnuts

  1. For the caramel sauce, heat the sugar in a small saucepan over medium heat, continuously stirring until it forms clumps and starts to melt. Keep stirring as it cooks and let in darken until it is brown/amber colour. Watch your heat closely and be careful not to burn the sugar.
  2. Add the butter into the cooked sugar, and stir for a couple minutes until the butter is all melted and combined.
  3. Remove the pot from the heat temporarily and carefully stir in the cream. Return to heat and let come to a boil, keep stirring for 1 minute. Take off of the heat and add in the salt. Let cool to room temperature before use.
  4. Preheat oven to 350F and lightly coat an 8x8” cake pan with nonstick spray or butter and line the bottom with parchment paper.
  5. Heat the chocolate and butter in a pot until both are melted, then remove from heat and let cool slightly. In a bowl whisk together the eggs and vanilla, set aside.
  6. Mix sugar into the pot with the chocolate and butter, and then add in the egg mixture, stirring to combine, and then fold in the flour with a spatula.
  7. Pour 1/2 of the batter into the prepared cake pan, drizzle with caramel sauce (enough to make a decent layer, or more if you’d like!) and sprinkle in half of the hazelnuts. Pour the rest of the brownie batter in the pan and smooth the top with a spatula. Sprinkle the rest of the hazelnuts on top and bake for around 20 minutes, until an inserted toothpick comes out clean.
  8. Once cooled remove from pan and cut. Top with more caramel sauce if desired!