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Salted caramel and raspberry brownies

September 17, 2018, Lucinda Munchy

For a delicious goey treat try these Salted Caramel and Raspberry brownies. An easy, yet truly delicious, chocolate brownie recipe that’s everything you want in a brownie – fudgy, dark and chocolatey.


150 g butter (cut into small pieces)

200 g dark chocolate (broken into small chunks)

250 g caster sugar

1 tsp vanilla extract

3 eggs, beaten

200g  flour or 150g ground almonds

A pinch of salt

125 g fresh raspberries

50g Munchy Seeds Salted Caramel seeds


  1. Preheat the oven to 180C.
  2. Grease a 20cm x 20cm baking dish and line it with baking paper.
  3. Melt 150g of chocolate and all the butter in a bowl over a pan of gently simmering water (don’t let the bowl touch the water) Stir occasionally until melted.
  4. Once melted, remove from the heat and stir in the sugar.
  5. Add the beaten eggs one at a time.
  6. Add in the vanilla extract and stir in the flour or ground almonds
  7. Add half the raspberries, half the Salted Caramel Munchy Seeds and the rest of the chocolate and fold into the mixture
  8. Tip the mixture into the baking dish, scatter over the rest of the raspberries and Munchy Seeds.
  9. Bake for 30-40 minutes, until cooked but still slightly soft.
  10. Leave to cool before cutting.  Then either store in an airtight container or in the fridge for a delicious gooey treat.