Makes ± 40 small squares
Graham and our chefs team gave testimony to the fact that Salted Caramel Brownies were the most popular sweet treats at Borough Market in London. Here is a recipe for you to try.
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Chocolate Brownies

You will need

½ cup (125 ml) sugar
2 T (30 ml) water
2 T (30 ml) butter, cut into small cubes
¼ cup (60 ml) fresh cream
1 ½ t (7.5 ml) salt

2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) melted butter
½ cup (125 ml) fresh full cream milk
1 x 550 g Ina Paarman’s Chocolate Brownies

Ina’s Tip

The reason for lining the sides of the tin is that the caramel may spread and ‘glue’ the brownie mixture to the tin, making the brownies difficult to remove.
How to line a square tin, check our video on Facebook.



Use a small saucepan with a handle. Measure the sugar and water in the saucepan.

Melt over medium heat while gently shaking and tilting the saucepan all the time over high heat. Do not stir.

The sugar will melt and change colour to a golden caramel colour. Remove from the heat and immediately add butter, cream and salt.

Put back on the heat. Stir with a wooden spoon until smooth.



Adjust oven rack to the middle position and preheat the oven to 180°C.

Butter and double line a 20 cm square cake tin with baking paper that comes up the sides. Reserve chocolate chips for another use.

Mix brownies according to package instructions. Once the brownie mix is in the tin drizzle with Caramel Sauce. Leave a 1 cm clean edge all round.

Gently swirl in the caramel sauce with the back of a teaspoon but leave visible streaks of sauce.

Bake for 35 minutes. Once cooled cut into small squares, they are quite rich!