Caramilk Brownies are rich, fudgy caramelised white chocolate brownies with chunks of Caramilk chocolate folded through for extra gooey pockets of caramel flavour.
These brownies are irresistible. While I’m not normally the biggest Cadbury Caramilk fan, using Caramilk in baking transforms it — the slightly caramelised, creamy flavour makes these brownies stand out.
The recipe blends ideas from my Caramilk Bars and White Chocolate Brownies recipes to create a fudgy, slightly gooey brownie with a sweet caramel character that disappears fast.
If Caramilk isn’t available where you are, any caramelised white chocolate such as Caramac will work well and give a similar flavour profile.
I hope you enjoy these Caramilk Brownies. If you try them, please leave a rating and let me know how they turned out in the comments — I love reading your feedback. Tag #lightscamerabake on Instagram for a chance to be featured and consider subscribing to the YouTube channel for baking videos.
Print Recipe
Caramilk Brownies
Ingredients
- ⅓ Cup Butter (75g)
- 130 g Caramilk Chocolate (Or caramelised white chocolate)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ Cup Brown Sugar (90g)
- ¼ Cup Sugar (50g)
- 1 Cup and 2 Tbsp. All Purpose Flour (135g)
- ½ teaspoon Baking Soda
- ½ Cup Caramilk Chocolate, Chopped into pieces. (100g)
Instructions
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Preheat the oven to 180°C (350°F) and line an 8″x8″ (20x20cm) pan with baking paper.
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Gently melt the butter and 130g Caramilk chocolate together until smooth. Set aside to cool slightly.
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Beat the egg with the brown sugar, granulated sugar and vanilla until the mixture is lighter in colour.
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Stir the melted chocolate and butter into the egg mixture until combined.
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Fold in the flour and baking soda, then stir through the chopped Caramilk pieces.
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Spread the batter into the prepared pan and bake for 20–25 minutes. The edges and top should be set and lightly golden while the centre remains slightly wobbly. Allow to cool before slicing.
Nutrition
