This salted caramel brownie pie is the ultimate dessert for chocolate lovers. With a rich, fudgy brownie base and gooey salted caramel swirl, it’s a decadent treat perfect for special occasions.
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This was one of the best desserts I've made in a long time but I seriously doubted it until I took my first bite.
Every year, we have the full Christmas feast with my family and my grandma one night the week before Christmas because otherwise, there is no ham sharing in my family and that would just be terrible.
Like always, I was on dessert. Most years I do a lot more but in my state mum just asked me to bring one dessert.
This is how it started. I posted this photo on Instagram and Facebook on the morning of baking and got lots of responses like that I must have over-worked it or rolled it too thinly.
I assure you, I followed the recipe exactly, I just think it wasn't made for my 30C+, 100% (felt like it) humidity kitchen. Never mind, I patched it up, crossed my fingers and shoved it in the oven.
It baked up nicely with my favourite 'rustic' look. Sure, it wasn't pretty like the photo in the magazine but it was hard and golden and the little bits I may have nibbled at were buttery and light.
The responses on Instagram and Facebook were a little different when I posted this photo later that night. I've never had so many requests for a recipe before!
Originally, this recipe was a peppermint brownie pie but when I caught a glimpse of a jar of salted caramel sauce in my pantry my brain went into overdrive at the thought of combining the two.
Instead of mixing the sauce into the brownie, I drizzled it on top and cut it into the batter with a knife to create a pretty pattern. Then I crossed my fingers again and shoved it in the oven.
It was so pretty and smelled so good when I took it out of the oven I did a little happy dance and clapped my efforts (seriously I do that).
I left it to cool on the bench then wrapped it in a tea towel ready to carefully drive to Mum and Dad's. When it was time for dessert, it got a quick warming in the oven and was then served up with cream and a little vanilla ice-cream.
Everyone loved it. From the buttery, crunchy pastry to the gooey center and the richness of chocolate with a hint of saltiness and sweetness from the caramel. Now I'm wishing I'd made another one.
Another good thing about this pie (if you need any more convincing) is it can be made up to 5 days in advance then heated up for serving.
You could make it now and have it ready for Christmas Day. How's that for organised? Go on, make it. You know you want to. Enjoy!
What about you? Have you had any near disasters that turned out well in the end?
Note: pie will keep for 5 days wrapped tightly in plastic wrap and stored in an air-tight container at room temperature.
Recipe
Salted caramel brownie pie
Ingredients
Pastry
- melted butter for greasing
- 1 ⅔ cup plain flour
- 2 tablespoon caster sugar
- 150 g 5oz butter, chilled and chopped
- 2 tablespoon cold water
Filling
- 125 g 1 stick butter, chopped
- 125 4oz good-quality dark chocolate
- 3 free-range eggs
- 1 ½ cups caster sugar
- ½ cup plain flour
- 1 teaspoon vanilla extract
- ½ cup chopped dark chocolate or chocolate chips
- 3 tablespoon salted caramel sauce
- Icing sugar for dusting
Instructions
- Grease a 23cm pie tin with the melted butter.
- Place the flour, caster sugar and butter in a food processor and blitz until it resembles bread crumbs.
- Add the water and process just until the pastry comes together.
- Scoop it all into your hands and shape into a smooth ball then flatten into a disc and wrap in plastic wrap.
- Refrigerate the dough for 30 minutes to 1 hour or until well chilled.
- Roll the dough out between two sheets of baking paper until it is 5mm thick and a round shape.
- Use the rolling pin to lift the pastry over the tin and line it, cutting off any excess and using it to fill and gaps. Pinch the edges to crimp if your tin is not fluted.
- Cover with plastic wrap and chill again for 30 minutes.
- Meanwhile, pre-heat the oven to 180C (390F) fan-forced.
- Lien the pastry case with baking paper and fill with pie weights (I use dried beans which I keep in a container in the fridge).
- Bake for 10 minutes.
- Remove the paper and the weights and bake another 10 minutes or until lightly golden.
- Meanwhile, make the brownie filling.
- In a microwave-proof bowl, combine the butter and dark chocolate and microwave, 20 seconds at a time, stirring well between each heating, until smooth.
- Set aside to cool slightly.
- In a large bowl, whisk the eggs a little then stir in the sugar, flour and vanilla.
- Carefully stir through the melted chocolate then fold in the chocolate chips.
- When the pastry case is cooked, remove it from the oven and turn the temperature down to 160C (350F).
- Place the salted caramel sauce in a small microwave-safe dish and microwave for 10 seconds or until a bit runny.
- Pour the brownie batter into the pastry shell.
- Drizzle the salted caramel sauce over the top in lines. Use a knife to draw lines in the sauce in the opposite direction alternating the side you start on.
- Bake the pie for 35 to 45 minutes or until the brownie is puffed and starting to crack.
- Transfer to a wire rack to cool completely.
- To serve, heat the pie in the tin in a 160C fan-forced (350F) oven for 10-15 minutes.
- Dust the pie with icing sugar and serve with cream or vanilla ice-cream and an extra drizzle of salted caramel sauce if so desired.
Nutrition
gloria says
this look absolutely beautiful!!
The Life of Clare says
Looks delicious. I have to say, that I think I'm he pastry master! J used to make all the pastry in our house but now I do and I love it, and it usually turns out pretty good too. Glad it worked out for you!
Claire says
I wish I was Clare!
Barbara @ Barbara Bakes says
What a brilliant idea. The pattern on top really makes this pie extra special. Merry Christmas!
Claire says
Thanks Barbara! Merry Christmas to you to!
My Kitchen Stories says
I wish Id seen this before I threw out the bit of caramel sauce I've been keeping in my fridge for ages. Looks wonderful and what could be better than brownie than brownie with pastry!!
Claire says
Oh no Tania it would have been perfect!
Hotly Spiced says
I do find that making pastry can be a bit hit and miss. That caramel brownie looks really good xx
Claire says
I've had challenges every time Charlie but not too many total failures luckily!
Maureen | Orgasmic Chef says
I think you must have made this with me in mind. I just love this dessert. I think it's wonderful that as pregnant as you are, you're still having fun in the kitchen. Happy Christmas!
Claire says
Definitely Maureen. You'd love it! Haha yes you can't keep me out of the kitchen!