© Tara Deacon Illustration

Sea salt brownies from Elissa Burgoine

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6 people
20 min.
30 min.
12 €


  • 375g butter
  • 200g milk chocolate
  • 175g plain chocolate
  • 500g sugar
  • 6 eggs
  • A dash of vanilla (optional, but it does make it taste better – in my opinion, at least)
  • 225g plain flour
  • One bar of white chocolate in chunks (optional)
  • Caramel (optional)


  • 1
    Pre-heat the oven at 180 degrees and grease or line an approx. 33x23cm pan.
  • 2
    Melt the chocolate and butter together in a pan while mixing the sugar, eggs and vanilla together in a big bowl. Once cooled slightly, add the melted chocolate and butter, beating until combined. Then mix in the flour and add the white chocolate chunks.*
  • 3
    Pour into the pan and drizzle as much caramel as you want over the top.
  • 4
    Bake for about 30 mins.
  • 5
    When they’re ready, the top will be pale brown but it will be slightly wobbly to make sure the brownies are still gooey in the middle when they cool down. Or, if you’re like me and impatient having smelt that chocolatey brownie goodness cooking for the past half hour and don’t want to wait for them to cool down, eat the brownies while they’re still deliciously hot with a spoon (and ice cream).
  • *If you prefer plain brownies then don’t add the white chocolate or caramel. On the other hand, you could always replace these with other ingredients; some of my favourites are Terry’s chocolate orange pieces, Oreos, and marshmallows. To ensure the best marshmallowy goodness, place the marshmallows on top of the brownie a few minutes before it’s cooked to allow them to melt and eat while still warm.

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