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Spelt Salted Caramel Brownies

Stack of spelt salted caramel brownies with glossy caramel swirl and flaked sea salt on a white ceramic plate

Spelt flour handles cocoa batter well. It absorbs fat evenly and produces a close, fudgy crumb that stays moist for days after baking.

The salted caramel here is a simple stovetop version using butter, cream, and flaked salt. You swirl it into the brownie batter just before the pan goes into the oven, so it bakes into pockets rather than sitting on top.

Spelt has a lower gluten structure than wheat, which means you get a softer bite without any gummy texture. It also carries the chocolate and caramel flavours cleanly.

These brownies work well for casual gatherings or batch baking. You can prepare the caramel a day ahead and refrigerate it until needed.

Why You'll Love This Recipe

  • Whole-grain spelt keeps the crumb tender, not heavy
  • Salted caramel swirl bakes into the batter, not just on top
  • One bowl for the brownie batter, minimal washing up
  • Stays moist and sliceable for up to four days
Caramel swirl being dragged through dark spelt brownie batter in a square baking tin before baking

Ingredient Notes

  • White spelt flour: White spelt gives a lighter crumb than wholegrain spelt here. If you only have wholegrain spelt, reduce by 10 g and expect a slightly denser result.
  • Dark chocolate (70%): 70% cocoa gives the right bitterness against the sweet caramel. Milk chocolate makes the brownies too sweet and affects how they set.
  • Unsalted butter: Used in both the brownie batter and the caramel. Keep them separate until the caramel is made, then cool before swirling.
  • Double cream: Used for the salted caramel. Heavy cream (US) works identically. Do not substitute with single cream or the caramel won't thicken.
  • Caster sugar: For the caramel, caster sugar melts more evenly than granulated. Granulated works but takes longer and can crystallise at the edges.
  • Flaked sea salt: Maldon or any good flaked sea salt. Fine table salt dissolves too fast and can make the caramel bitter rather than sharp.
  • Free-range eggs: Room-temperature eggs blend into the melted chocolate butter more smoothly. Cold eggs can cause the mixture to seize slightly.
  • Cocoa powder: Dutch-processed cocoa gives a deeper, less acidic chocolate flavour. Natural cocoa also works but the colour will be slightly lighter.
Two spelt salted caramel brownie squares on a slate board with vanilla ice cream and black coffee
Prep Time 20 mins
Cook Time 25 mins
Rest Time 45 mins
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 175  C
Servings: 16
Estimated Cost: 0.75
Calories: 218
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Whole-grain spelt flour keeps these brownies tender without making them dense, while a salted caramel swirl adds a sharp contrast to the dark chocolate base.

Ingredients
    Salted Caramel
  • 100 g caster sugar
  • 40 g unsalted butter, cubed (room temperature)
  • 60 ml double cream (warm)
  • 0.75 tsp flaked sea salt (plus extra for topping)
    • Brownie Batter
  • 180 g dark chocolate (70%), roughly chopped
  • 120 g unsalted butter, cubed
  • 180 g caster sugar
  • 60 g soft light brown sugar
  • 3 free-range eggs (room temperature)
  • 1 tsp vanilla extract
  • 110 g white spelt flour
  • 30 g Dutch-processed cocoa powder
  • 0.25 tsp fine sea salt
Instructions
    Make the Salted Caramel
  1. 1
    Heat 100 g caster sugar in a medium heavy-based saucepan over medium heat, without stirring, until the edges begin to melt and turn amber, about 5 minutes.
  2. 2
    Swirl the pan gently to even out the colour, then continue heating until the caramel is a deep amber and smells nutty, about 2 more minutes.
  3. 3
    Remove from heat. Add 40 g cubed butter and stir quickly until melted and combined.
  4. 4
    Pour in 60 ml warm double cream carefully (it will bubble), then stir until smooth. Add 0.75 tsp flaked sea salt and stir.
  5. 5
    Pour caramel into a heatproof bowl and set aside to cool for at least 15 minutes. It will thicken as it cools.
    6. Make the Brownie Batter
  6. 6
    Heat the oven to 175 C / 350 F. Line a 20 cm square baking tin with baking paper, leaving an overhang on two sides.
  7. 7
    Place 180 g chopped dark chocolate and 120 g cubed butter in a heatproof bowl set over a pan of barely simmering water. Stir until just melted and smooth, then remove from heat.
  8. 8
    Stir 180 g caster sugar and 60 g brown sugar into the warm chocolate mixture until combined.
  9. 9
    Add eggs one at a time, stirring well after each. Add 1 tsp vanilla extract and stir until the batter is glossy.
  10. 10
    Cool the mixture for 5 minutes, then sift in 110 g white spelt flour, 30 g cocoa powder, and 0.25 tsp fine sea salt. Fold gently with a spatula until no dry flour remains. Do not overmix.
    11. Assemble and Bake
  11. 11
    Pour the brownie batter into the prepared tin and spread level with the spatula.
  12. 12
    Drop spoonfuls of the cooled salted caramel across the surface in 6 to 8 spots.
  13. 13
    Draw a skewer or butter knife through the caramel in slow S-shapes to create a swirl. Don't overwork it.
  14. 14
    Scatter a pinch of extra flaked sea salt over the top.
  15. 15
    Bake for 22 to 25 minutes, until the edges are set and the centre has a faint wobble when the tin is shaken. A skewer inserted 2 cm from the edge should come out with a few moist crumbs.
  16. 16
    Remove from the oven and cool completely in the tin, at least 45 minutes, before lifting out and slicing into 16 squares with a hot dry knife.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 218kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 55mg19%
Sodium 130mg6%
Potassium 120mg4%
Total Carbohydrate 27g9%
Dietary Fiber 2g8%
Sugars 20g
Protein 3g6%
Vitamin A 220 IU
Calcium 22 mg
Iron 2 mg
Vitamin D 15 IU
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.08 mg
Riboflavin 0.07 mg
Niacin 0.5 mg
Vitamin B6 0.04 mg
Folate 10 mcg
Vitamin B12 0.1 mcg
Phosphorus 75 mg
Magnesium 28 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Cool the baked brownies fully in the tin before slicing, at least 45 minutes, for clean edges.
  • Do not skip lining the tin: the caramel sticks to unlined metal and makes lifting difficult.
  • If the caramel seizes or crystallises, add 1 tsp hot water and stir gently off the heat.
  • Use a hot dry knife for slicing: wipe the blade between cuts for neat squares.
  • Brownies firm up as they cool, so pull them from the oven while the centre still looks slightly underdone.
Keywords: spelt salted caramel brownies, spelt flour brownies, salted caramel brownies, spelt chocolate brownies, wholegrain brownies, easy spelt dessert

Equipment

  • 20 cm square baking tin
  • heatproof mixing bowl (bain-marie)
  • medium heavy-based saucepan
  • rubber spatula
  • skewer or butter knife (for swirling)
  • baking paper

Tips

  • Melt chocolate and butter together over a bain-marie on low heat, stirring until just smooth, to avoid burning.
  • Cool the melted chocolate mixture for 5 minutes before adding eggs, so they don't scramble.
  • Spoon caramel in six or seven drops across the batter, then drag a skewer through once for a clean swirl.
  • Check brownies at 22 minutes: the edges should be set and the centre should have a very slight wobble.
  • Line the tin with baking paper and leave an overhang on two sides for clean lifting and slicing.

Variations

  • Add 80 g roughly chopped toasted pecans to the batter before baking for a nutty, crunchy contrast.
  • Swap dark chocolate for 50 g cocoa powder plus 60 g extra butter for a more intense, matte-finish brownie.
  • Stir 1 tsp espresso powder into the batter to sharpen the chocolate flavour without adding coffee taste.

Storage and Reheating

Store cooled brownies in an airtight container at room temperature for up to 4 days. Keep them in a single layer or separate layers with baking paper to protect the caramel surface.

For longer storage, wrap individual squares in cling film and freeze for up to 2 months. Thaw at room temperature for about an hour before serving.

To serve warm, place a brownie square on a microwave-safe plate and heat for 15 to 20 seconds at medium power. The caramel softens quickly, so don't overheat.

Serving Suggestions

These brownies are good at room temperature with a small scoop of vanilla ice cream. The cold cream cuts the richness of the caramel and chocolate without competing with either flavour.

For afternoon tea or a casual dessert plate, cut them into smaller rectangles and dust lightly with cocoa powder. A few extra flakes of sea salt on top before serving bring the caramel forward.

They also pair well with a strong black coffee or a flat white. The bitterness of the coffee keeps the sweetness in balance.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-salted-caramel-brownies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!