Triple Chocolate Salted Caramel Brownie Bars with Hazelnuts Step-by-step instructions

Before you start

Gather all the ingredients and equipment before you start, since the mix-ins need chopping and grating before the batter comes together. Set the oven rack to the middle position and heat the oven to 350°F (175°C). Chop the dark chocolate, caramel pieces and hazelnuts on a wooden cutting board, keeping them separated in small piles.

Chill the milk chocolate for about 10 minutes so it grates into fine shavings rather than clumping. Line an 8-inch metal baking pan with parchment paper, leaving overhang on two sides. Measure the flour, cocoa powder and salt into a bowl and whisk them together so they blend evenly. Having everything ready makes the batter quick to mix and keeps the chocolate from softening while you work.

Instructions

Batter and mix-ins ready

1. 1Chop and grate the mix-ins
   Chop the dark chocolate, caramel pieces and hazelnuts on a wooden cutting board. Grate the milk chocolate over a box grater so fine shavings fall onto the board, then set everything aside.
   Look for Fine chocolate shavings and small, even pieces of chopped chocolate and caramel.
   Tip Chill the milk chocolate for 10 minutes before grating so it shreds cleanly instead of smearing.
2. 2Prepare the pan and oven
   Heat the oven to 350°F (175°C). Line an 8-inch metal baking pan with parchment paper, leaving overhang on two sides so you can lift the slab out later.
   Look for Parchment lies flat with the overhang hanging over the pan edges.
   Tip Grease the parchment lightly so the caramel does not stick to it.

The mix-ins are chopped into small, even pieces, and the milk chocolate has been grated into fine shavings that fall neatly onto the board. The pan is lined with parchment that lies flat with overhang on two sides, and the oven is preheated to 350°F (175°C).

The dry ingredients are whisked together in a separate bowl. Check that the butter has melted and cooled slightly so it will not cook the eggs when you add them. Once the pan, the oven and the mix-ins are ready, you can mix the batter without rushing, which keeps the texture dense and fudgy.

Batter folded and spread

3. 3Make the brownie batter
   Melt the butter and stir in the sugar. Whisk in the eggs one at a time, then the vanilla. Fold in the flour, cocoa powder and salt until just combined.
   Look for A thick, glossy batter that holds a ribbon when lifted with a spatula.
   Tip Stop mixing as soon as the flour disappears to keep the brownies fudgy.
4. 4Fold in the chocolate and caramel
   Fold the chopped dark chocolate, grated milk chocolate, caramel pieces and half of the hazelnuts into the batter. Spread the batter evenly into the lined pan.
   Look for Chocolate and caramel pieces are evenly scattered through a dark, smooth batter.
   Tip Spread gently so the mix-ins stay distributed rather than sinking to the bottom.
5. 5Top, swirl and bake
   Scatter the chopped white chocolate over the batter. Drizzle the caramel sauce on top and swirl it with a knife or skewer. Press in the remaining hazelnuts and bake for 28 to 32 minutes, until the top looks set and a toothpick inserted in the center comes out with moist crumbs.
   Look for The top looks set and dry at the edges, while the center still feels soft and fudgy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Swirl only two or three times so the white chocolate and caramel keep distinct streaks.

The batter is thick, glossy and smooth, with the eggs, sugar and butter fully combined. The chopped dark chocolate, grated milk chocolate, caramel pieces and half of the hazelnuts are evenly distributed through it, and the flour streaks have disappeared. Spread the batter evenly across the lined pan, pushing it gently into the corners without overworking it. Check that the surface is level so the bake cooks evenly from edge to edge. Overmixing at this stage makes the brownies cakey, so stop as soon as the mix-ins are evenly spread.

Topped, swirled and baked

6. 6Cool completely
   Cool the pan on a wire rack for at least 2 hours until the slab is firm. Lift the brownie out of the pan using the parchment overhang.
   Look for The top feels firm and the slab pulls away cleanly from the pan sides.
   Tip Cutting too early smears the layers, so wait for the full cooling time.
7. 7Cut and serve
   Cut the slab into 16 rectangular bars using a long serrated knife, wiping the blade between cuts. Drizzle extra caramel sauce down the sides and sprinkle each bar with flaky sea salt before serving.
   Look for Clean cuts reveal dense, fudgy layers with visible chocolate and caramel.
   Tip Warm the knife under hot water and dry it between cuts for neat edges.

The top is covered with white chocolate, caramel sauce and the remaining hazelnuts, swirled into marbled streaks that run across the surface. Bake for 28 to 32 minutes, and check at the earliest time. The top should look set and feel firm at the edges, and a toothpick in the center should come out with moist crumbs rather than wet batter. Remove the pan and let it rest so the layers settle before cooling.

Common mistakes

The most common mistake is overbaking. Brownies continue to firm up as they cool, so pulling them from the oven when the center is set but still moist keeps the texture fudgy rather than dry. Another frequent problem is cutting too early: a warm slab will smear the caramel and white chocolate and crumble when sliced.

Skipping the parchment overhang makes the slab hard to lift out, so the cut edges can tear. Finally, using a runny caramel sauce lets it sink into the batter and disappear instead of forming glossy ribbons on top. Choose a thick sauce and swirl only a few times to keep the streaks distinct.

How to tell it’s done

The bars are done when the top looks set and dry at the edges, and a toothpick inserted into the center comes out with moist crumbs rather than wet batter. The center should feel soft and fudgy when lightly pressed, not liquid.

Because this recipe contains eggs, the batter needs to bake until the eggs are cooked through; the set top and moist crumbs signal that the center has reached a safe, fully cooked texture. Let the slab cool completely before cutting so the layers hold their shape and the texture settles into a dense, fudgy bar.

• Egg dishes: 160°F (71°C) in the thickest part