Caramel Chocolate Brownie

This one’s a gorgeously sticky one; beautiful caramel rippled through a classic chocolate traybake, it’s an absolute dream. I decided to get back to what I love best this week, making simple, quick and deliciously easy bakes. Fancy cupcakes and cute cookies are all well and good, but I absolutely adore boshing a few ingredients together in a short space of time and creating something delicious. So I returned to a favourite – the caramel chocolate brownie. As I type, it’s just cooling next to me, begging me to cut a chunk off and try it… oh ok, why not… brb…

Caramel Chocolate Brownie


200g dark chocolate – half for melting, half for chunking
150g baking spread or butter
2 eggs
150g light brown sugar
100g plain flour
1 tsp baking powder
9 tsp caramel (I use a tin of Carnation caramel, but you can use whatever you can find!)


  1. Preheat your oven to 180°C/160°C fan/Gas Mark 4 and line an 8″ square baking tin with baking paper or your reusable baking sheet strips.
  2. Pop a heatproof bowl over a small pan of simmering water and melt your butter and 100g of chocolate, mixing until it’s nearly melted, then remove from the heat and stir until it’s combined.
  3. Beat the eggs and sugar with a hand or stand mixer on medium high speed for about three minutes, until the mixture’s light.
  4. Add your flour and baking powder and mix on a lower speed until nicely combined.
  5. Pour in the chocolate mixture, stirring to make sure it’s all mixed together.
  6. Add the chocolate chunks and mix in.
  7. Pour your chocolate batter into the baking tin.
  8. If you’re using tinned caramel, give it a good stir first, to loosen it up.
  9. Drop teaspoons of caramel in three rows of three, to make nine spots, then slowly and carefully run a knife through them to swirl into the chocolate mix.
  10. Pop it into the oven to bake for 25-30 minutes. It will still be a bit wobbly, like a normal brownie, when it’s ready. The sides will be beginning to crack and you’ll see the edges beginning to crisp.
  11. Let it cool in the tin for 15 minutes, then lift out onto a cooling rack.
  12. If you want nice, clean cuts, leave it to cool completely, otherwise, tear into that bad boy like your life depended on it!

p.s. It will sink on cooling – don’t worry, that just means it’s got a gorgeous sticky centre… yum.



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