Super Simple Brownie Tart with Salted Caramel
A super indulgent chocolate brownie tart with salted caramel sauce.
For the brownie:
  • 5 oz (150g) dark chocolate (70% cocoa solids)
  • 1 stick (115g) butter
  • 2 eggs
  • Splash of vanilla extract
  • ½ cup (115g) caster sugar
  • ⅓ cup (40g) plain flour
  • Pinch of baking powder
For the salted caramel:
  • 1 cup (225g) caster sugar
  • ¾ stick (75g) butter
  • ½ cup (125ml) cream
  • 1 tsp salt (or to taste)
To serve:
  • Vanilla ice cream (or coffee ice cream would be great)
  1. To make the brownie, preheat the oven to 160C and spray a 23cm loose-based tart tin with non-stick spray. If you don’t have a tart tin, any similar size baking dish will be fine.
  2. Place the chocolate and butter into a microwave safe bowl, and microwave in 20 second bursts until melted, stirring well after each time.
  3. When the chocolate is melted, add all the remaining ingredients and stir together vigorously with a wooden spoon. The mixture should go from looking lumpy and kind of greasy to looking smooth and silky and shiny.
  4. Scrape the batter into the pan and bake for 25 minutes. Leave to cool in the tin on a wire rack.
  5. While the tart is baking, make the caramel. Place the sugar into a heavy-based saucepan with a splash of water, and place over a medium heat. Do not stir.
  6. Heat the mixture until the sugar melts and begins to boil. If there are dry patches in the pan, you can tilt and swirl the pan gently to mix, but do not stir the mixture and be very careful, as it is super hot.
  7. Cook the sugar until it turns from clear to golden to amber and starts to smell caramelly and toasted.
  8. Once this stage is reached, remove the pan from the heat. Carefully add the butter, and stir gently. The pan will bubble up and hiss at you, but just relax and let it do its thing and calm down. Then, stir in the cream and keep stirring gently until everything is incorporated.
  9. Place the pan back on the heat just for a minute, to re-melt everything if needed, and then add in the salt and set it aside to cool down to warm. It will seem very liquid, but it thickens as it cools.
  10. When you’re ready to serve, slice up the tart, and top it with a scoop of ice cream, and as much salted caramel as your heart desires.
Recipe by The Sugar Hit at