Fondant brownies

Fondant brownies

Salted Caramel Dreams
12 brownies
River Thompson

Seemingly unassuming, these brownies hide a heart of gold – split them open and your heart will melt too. Keep a batch of these in your freezer and you can have an indulgent dessert ready in just 15 minutes with nothing more complicated than turning on the oven.


Quantity Ingredient
300g salted butter, plus 2 tbsp for greasing
400g caster sugar
140g cocoa powder
2 tablespoons water
1 teaspoon sea salt
4 large free-range eggs
80g plain flour
12 teaspoons Classic salted caramel sauce, fridge cold


  1. Preheat the oven to 180°C. Line the middle oven rack with kitchen foil to catch any run-over caramel and stop it burning to the bottom of the oven.
  2. Melt the 2 tablespoons of butter in a small saucepan, then, using a pastry brush, paint the inside of the cups of a 12-hole muffin pan.
  3. In a large bowl, whisk together the sugar and cocoa powder. Set to one side, but keep close at hand.
  4. In a large saucepan, brown the remaining butter.
  5. Once the butter is golden brown and smelling wonderfully nutty, immediately add the cocoa and sugar mix, the water and sea salt. Mix well and quickly to stop the cocoa from catching on the bottom of the hot pan. Leave to cool until the mixture is just warm to the touch before beating in the eggs 2 at a time. Sift over the flour and beat it in quickly with a rubber spatula or wooden spoon.
  6. Fill each prepared muffin cup two-thirds full with the brownie batter. Position a teaspoon of the cold salted caramel sauce in the middle of each brownie.
  7. Bake for 12 minutes until puffed and the caramel is bubbling.
  8. Cover a cooling rack with baking parchment. If any of the brownies burst their bottoms, the paper will stop the warm caramel dripping out.
  9. Leave the brownies to cool on the baking sheet until warm but no longer hot to the touch. To remove the brownies, run an offset spatula around the top of each brownie to gently loosen it from the pan, then lift each one out onto the lined cooling rack.
  10. Serve straight away or leave to cool completely before freezing ready to be enjoyed another day.
  11. To reheat from frozen, place the brownies on a baking sheet lined with baking parchment. Bake at 160°C for 15 minutes or until the caramel is bubbling. Serve immediately.
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