Chocolate, caramel and white chocolate in every bite – you need to try these Caramilk Brownies! In this recipe you’ll layer chocolate brownie mixture with two whole sharing bars of Cadbury Caramilk. Once baked, the brownies are drizzled with more melted Caramilk just for good measure 😉
What is Cadbury Caramilk?
If you live in the UK you may be wondering what Caramilk is. Cadbury only recently launched this flavour in the UK, so it’s pretty much the new kid on the chocolate block. It tastes like caramelised white chocolate (yum!) and has a smooth and creamy texture. You can find Cadbury Caramilk in either Tesco, Asda or Waitrose.
These Caramilk Brownies are:
- One word – fudgy!
- Layered with two whole sharing bars of Caramilk.
- Rich, decadent and totally over the top.
- Drizzled with melted Caramilk.
- Made using only 6 ingredients.
Top tips for making this recipe:
- Use good quality 70% dark chocolate
I can’t stress this enough! The type of dark chocolate you use really can make or break these Caramilk Brownies. My favourite is Lindt Excellence 70% Dark Chocolate, it gives you a fudgy brownie texture and isn’t too sweet, or on the flip side, too bitter.
- Whisk the eggs and sugar really well
For a crinkly brownie top, whisk the sugar and eggs for 60-90 seconds until pale in colour, thick and foamy.
- Under-baked brownies = fudgy texture
Did you know that brownies continue to cook as they cool down? That’s why you need to take brownies out of the oven a little earlier than expected. For these Caramilk Brownies, I’ve suggested a baking time of 18-20 minutes at 180°C fan oven.
What baking tin should I use?
This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
How do I know when the brownies are ready?
Your brownies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble. For these Caramilk Brownies, I’ve suggested a baking time of 18-20 minutes at 180°C fan oven.
Do I have to let the Caramilk brownies cool completely?
Yes! This is the MOST important step, that’s why I’ve highlighted it in red 😅 This will give the brownies time to set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
My brownies were dry and over-baked, what happened?
This most likely happened because the brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.
How to freeze Caramilk Brownies
First leave them to cool completely. Then wrap each brownie separately in a sheet of clingfilm, then a sheet of foil. Place in the freezer and store for up to 1 month. Defrost the brownies at room temperature (this will take between 1-2 hours) or pop it in the microwave for 1 minute.
Cadbury Caramilk Brownies
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
- 150 g Unsalted butter Cut into chunks
- 2 Large Eggs At room temperature
- 220 g White caster sugar
- 150 g Self-raising flour
- 3 x 90 g Cadbury Caramilk bars
- Preheat the oven to 180°C (fan oven).
- Line an 8x8inch square baking tin with greaseproof paper. Set aside.
- Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside for now.
- In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour, thick and foamy.
- Now pour in the melted chocolate mixture and the self-raising flour into the whisked eggs. Gently fold everything together until combined.
- Pour half the brownie mixture into the baking tin and spread it out to the edges.
- Unwrap two of the Cadbury Caramilk bars and gently place these on top.
- Now pour the remaining brownie mixture on top and spread it out to completely cover the Caramilk bars.
- Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brownies should have a slight wobble.
- Leave to cool completely for at least 5 hours or overnight for best results (this will give the brownies time to set and turn fudgy). You can speed up the cooling time by putting the brownies in the fridge for 2 hours instead.
- Once cool, melt 30g of the third Cadbury Caramilk bar in the microwave for 20-30 seconds until smooth. Drizzle over the brownies, slice and enjoy!
More brownie recipes to try
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