Salted Caramel Brownies
Rich, fudgy brownies with a layer of salted caramel.
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 48g carbs · 32g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 150g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 3 | £1.80£0.30 each | £2.40£0.40 each |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Dark chocolate chipspack 100g · use 100g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Golden syrupnot compared | – | £1.60 |
| Basket total (full packs) | £6.49 | £6.80 |
| Cost of what this recipe uses | £3.24 | £3.66 |
| Per serving | £0.27 | £0.30 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar, Golden syrup.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat your oven to 180°C (160C fan, gas 4). Grease a 20cm square baking tin with butter and line it with parchment paper, leaving overhang on the sides so you can lift the brownies out later.
- In a large saucepan over low heat, melt the 125g unsalted butter and 50g golden syrup. Stir constantly for 2-3 minutes until the mixture is glossy and combined, then remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk the 3 eggs and 200g caster sugar together using a hand spoon or electric whisk for for about 2 minutes until the mixture is pale and slightly frothy.
- Slowly pour the cooled butter and syrup mixture into the egg mixture while whisking steadily to combine. Pour in the 100ml semi-skimmed milk until the batter is smooth.
- Gently fold the 150g plain flour and 100g dark chocolate chips into the batter using a metal spatula. Mix just until no flour streaks remain; be careful not to overmix or the brownies will be tough.
- Pour the batter into the prepared tin and smooth the top. Bake for 25-30 minutes; they are ready when the edges are set and a skewer inserted into the centre comes out with just a few moist crumbs attached.
- Remove from the oven and let to cool completely in the tin. Once cold, sprinkle a pinch of sea salt over the top to enhance the caramel, cut into 12 squares before serving.
Tips
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To freeze, wrap individual squares in cling film and place in a freezer bag for up to 3 months; defrost in the fridge overnight.
- For a cheaper version, swap the dark chocolate chips for milk chocolate or chopped up biscuits.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.35kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 800g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Golden syrup · about 347g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).