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  • Writer's pictureIngenious Edibles

Salted Caramel Brownies Recipe

Updated: Aug 14, 2023


The only thing more indulgent than a brownie, is a brownie topped with buttercream! And luckily, our friend Sarah at had just that in mind. Here we have her easy salted caramel brownies recipe - she'll show us how to make them!

With one of our handy Ingenious Edibles flavour sachets, and the simplest brownie mix ever from FunCakes, you’ll be serving up this decadent dessert to friends in no time!

Pssst... you can watch Sarah make the brownies herself over on Youtube - just click here!


For the Brownies, you’ll need…

  • 250g butter, melted

  • 3 medium eggs

  • 1 x 500g Funcakes Fudge Brownie Mix

And for the buttercream, you’ll need…



The day before you make your buttercream, combine 1kg of icing sugar with one sachet of our Salted Caramel Ultra Concentrated Flavoured Icing Sugar. Transfer the sugar into a large ziplock bag to let the flavour develop!

  1. Preheat your oven at 170 degrees celsius (fan).

  2. Melt 250g of butter in a saucepan. Let the butter cool down for a few minutes.

  3. Transfer the butter into a large bowl or the bowl of your stand mixer, add three eggs and the Funcakes Fudge Brownie mix.

  4. Mix for 5 minutes with a hand mixer or with your stand mixer.

  5. Transfer the brownie mix into your pan(s) and bake for 30-35 min or until a skewer comes out clean.

  6. Let the brownies cool down and sit in the fridge for about 2-3 hours before cutting or removing from the mould.

  7. To make your buttercream, beat 500g of room temperature butter in a large bowl until pale (approx. 5 min). Add half of the icing sugar and beat until smooth.

  8. Add the remaining icing sugar and 1-2 tablespoons of milk. Beat the mixture until creamy and smooth.

  9. Once everything is combined, mix on the lowest mixer setting for about 5 min to remove air bubbles.

  10. Transfer the buttercream into a piping bag to pipe on to your brownies.



Thanks so much to Sarah for sharing this easy brownies recipe with us. Now it’s over to you!

Credit for all images, recipe and instructions goes to Sarah at

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