Salted Caramel Brownie Pie

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  1. Preheat the oven to 170c.
  2. Melt the butter and chocolate together in a bowl set over a pan of simmering water. Stir occasionally and don't let the water touch the bottom of the bowl. Set aside.
  3. In a mixing bowl, whisk together 2/3 of the caramel, pinch salt, eggs and sugar until slightly thickened. Pour in the buttery chocolate mixture and whisk again until combined.
  4. Now add the plain flour and cocoa powder. Slowly stir to combine. Once you have a smooth streak-free brownie mix, pour into the shortcrust pastry case.
  5. Take your remaining caramel and salt and mix together. Marble this over the surface of the brownie. Feather with a toothpick, if you like.
  6. Bake for 20-25 minutes (this should give a fudgy brownie centre to your pie).
  7. Once baked, slice up and serve with ice cream, honeycomb and chocolate sauce.