RECIPE
The Best Salted Caramel Brownies To Bake Today
Soft, chewy Rolo®s meet enticing salted caramel to make sheer brownie heaven
June 14, 2025
Our salted caramel brownies are rich, fudgy, packed with luscious caramel, and loaded with chewy Rolo®s. It doesn’t get much tastier, and despite their fancy marbled appearance, they couldn’t be easier to make. Each bite is full of gooey deliciousness, with our iconic Rolo® centres melting into pools of caramel heaven. They’ve got just enough sea salt to balance the sweetness, making them a true salty-sweet delight!
Need even more brownie magic in your life? Try our Best Brownie Recipe today for the definitive version, or experience the minty chocolate madness of our Mint Aero® Brownies. For a fun and tasty hot and cold dessert, turn any one of these brownies into a dreamy Chocolate Brownie Sundae.
Looking for even more Nestlé-inspired brownie recipes? Head over to our Types of Brownies article and discover more varieties with unique flavour twists.
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The Best Salted Caramel Brownie Recipe
Our salted caramel brownies combine the best of smooth chocolate, gooey caramel and rich and chewy Rolo®s. Melting the butter and sugar together, rather than whisking them, ensures a fudgy brownie with a shiny top. We recommend freezing the Rolo®s before baking to help them hold their shape as they bake.
Serving suggestions
Serve your brownies with a glass of chilled milk – or a chai latté. You could also turn it into a pudding on cold days by putting it in a bowl, pouring an espresso over the top and topping with a scoop of vanilla ice cream.
Salted Caramel Brownie Variations
For a nutty flavour, and a little extra crunch, add 200g chopped toasted mixed nuts – or you could even substitute the Rolo® for chunks of KitKat Sharing Blocks. Or why not mix it up with 200g peanut butter? Heat it in the microwave for 10-15 seconds to soften, then spoon it onto the bottom layer of brownie mix before drizzling on the salted caramel. Or, for a kick of spice, add 1 tsp of chilli flakes into the mixture before baking.
Need it gluten-free? This recipe works just as well with gluten-free flour as it does with plain.
You will need
- 20cm square brownie tin
- Baking paper
- Electric mixer (optional)
- Palette knife (optional)
Ingredients
- ½ tin Carnation Caramel
- 1 tsp flaky sea salt
- 180g buttery baking spread
- 250g light soft brown sugar
- 3 large eggs, ideally at room temperature
- 60g cocoa powder
- 2 tsp vanilla extract
- 120g plain flour
- 1 tsp baking powder
- 100 g dark chocolate, chopped
- 3 x 41g Rolo® tube (24 pieces)
Each brownie typically contains
of an adult’s Reference Intake (RI)*
Energy per 100g: 1898kJ/454kcal
Method
- Pop your Rolo®s into the freezer an hour before baking.
- Preheat your oven to 180°C/160°C fan/gas 4. Line a 20cm square tin with baking paper, letting the edges overhang to make the brownies easy to remove.
- Pour the Carnation Caramel and salt into a small bowl and whisk to combine.
- Add the buttery baking spread to a heatproof bowl and melt in the microwave, first for 30 seconds and then in 15-second bursts, stirring between each burst and taking care to wear oven gloves if necessary as the bowl heats up. Stir until smooth, then add the sugar and mix to combine. Heat for another minute in 30 second bursts stirring between each burst. When the mixture is heated through, remove it from the microwave, whisk to combine and set aside to cool a little.
- Meanwhile, in a separate bowl, whisk the eggs, cocoa powder and vanilla until combined. Slowly add the warm buttery sugar mixture and whisk until glossy.
- Sift in the flour and baking powder then add the chopped chocolate and half of the Rolo®s, and fold with a silicone spatula – or the edge of a metal dessertspoon – until no dry flour remains, being careful not to overmix. This mixture will resemble thick but pourable cake mixture.
- Pour half the mixture into the tin, then spread evenly using either a palette knife or the back of the spoon. Drizzle half the Carnation Caramel over as evenly as possible, getting right up to the corners. Spoon on the rest of the brownie mixture, then add the other half of the caramel on top. Use a cocktail stick to create swirling patterns, then top with the remaining Rolo®s.
- Bake for 30-35 minutes. A cocktail stick inserted in the centre should come out clean, or with a few moist crumbs, rather than being gooey.
- Let the brownies cool in the tin before slicing them into squares.
Top Tips
Let the brownies cool completely before slicing. This gives them a chance to set. For maximum fudge factor, store the whole tray in the fridge for a few hours to give the fat and the melted chocolate a chance to solidify.
Questions?
Brownies typically take 25-30 minutes to bake but it is still best to check with a cocktail stick, skewer or cake tester. A cocktail stick inserted in the centre of the brownie should come out with a few moist crumbs rather than gooey.
Store your brownies in an airtight container. If you like your brownies more cakey, store them at room temperature. If you’d like them more fudgy, store them in the fridge, as the cold helps the fat and the melted chocolate solidify.
In an airtight container, your brownies will last for up to five days.
Sure thing! Brownies freeze incredibly well. Simply pop them into an airtight container and freeze them for up to 3 months. To serve, defrost at room temperature. You can also warm the brownies in the microwave and serve with a scoop of ice cream. Yum!
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