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Fudgy caramel brownies with Selati

It’s the most wonderful time of the year – and the perfect time to treat yourself to a yummy dessert. Spoil your family with these decadent fudgy caramel brownies. It’s the ultimate festive treat!

Serves 9 // Hands-on time: 20 minutes // Hands-off time: 40 minutes 


1 cup (200g) Selati Pure White Sugar
1¼ cups (243g) Selati Muscovado Sugar
1 cup (227g) butter, melted
½ cup cream
3 large eggs
2⅓ slabs (350g) dark chocolate, melted
½ cup (56g) self-raising flour 

Want to try them in the microwave? Microwave cooking times may vary due to wattage. Use the timings below as a guide. 


  1. Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.
  1. Place a medium-sized pot on medium-high heat. Add the Selati Pure White Sugar and ¼ cup of water and stir the mixture once. Simmer the mixture for 4-5 minutes until it turns light amber in colour, being careful not to stir the mixture while it’s simmering. (Tip: stirring the sugar mixture will form lumps.)
  1. Remove the pot from the heat and whisk in the cream and ¼ cup of butter. Add the bubbling caramel back to the heat and whisk for 1 minute until the caramel is well dissolved and silky smooth. Transfer the caramel to a bowl and set aside to cool.
  1. In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the Selati Muscovado Sugar and whisk until the mixture has thickened. (Tip: Muscovado sugar adds a delicious nutty flavour to your bake)
  1. Add the melted chocolate and remaining ¾ cup of melted butter to the bowl and fold the ingredients until combined. Sieve in the flour and gently fold until a smooth brownie batter has formed.
  2. Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.
  1. Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.
  1. Remove the brownie from the oven and generously drizzle half the caramel over the batter, reserving the remaining half for serving. Add the remaining ¼ of the brownie batter over the caramel.
  1. Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.
  1. Allow the brownies to cool for 1 hour before cutting them into squares.
  1. Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!

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