Caramel Brownie


Preparation info

  • Makes


    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This is the basic brownie recipe we use in the shop. It’s a mixture between cakey and fudgey so creates the perfect base for gooey pockets of caramel in every portion. There’s a more indulgent brownie in the next chapter, but this one is more of an everyday bake: quick to put together in a hurry and lovely served warm as a pudding.


  • 35 x 24 cm traybake tin, lined
  • 350 g good 70% dark chocolate, chips or chopped


Preheat the oven to 180°C (160°C fan).

Weigh your chocolate and butter into a large heatproof bowl and melt really slowly over a pan of just-simmering water. (We weigh ours directly into our stainless steel stand mixer bowl to minimise washing up.) Leave the melt