Caramilk Brownies

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 😉

Watch me bake these Caramilk Brownies

Caramilk brownies

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.
Caramilk brownies

Top tips for making this recipe:

  1. 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.
  2. 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.
  3. 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.
Caramilk brownies

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

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 😉
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine Baking
Servings 12

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Store your Caramilk Brownes in an airtight container, at room temperature for up to 3 days. 
Keyword Butter, Cadbury, Caramilk, Caster sugar, dark chocolate, Eggs, Flour

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Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They’re rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.

salted Caramel Pecan Brownies

Reasons to love these Salted Caramel Pecan Brownies

  • This no-fuss recipe is made even easier using ready-made Carnation Caramel.
  • Every bite is the perfect combination of sweet and salty flavours.
  • They’re a total crowd pleaser
  • Delicious as they are, or even more decadent served warm with salted caramel ice-cream!
Drizzling salted caramel on pecan brownies

Four top tips for baking this recipe

The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Caramel Pecan Brownies turn out perfectly.

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Caramel Pecan Brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re ready when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Salted Caramel Pecan Brownies

Equipment & ingredients used for this recipe


Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They're rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Pecan brownies

  • 150 g Unsalted butter
  • 150 g Dark chocolate (minimum 70% cocoa solids) I use either Menier or Lindt
  • 2 large Eggs At room temperature
  • 220 g Caster sugar
  • 150 g Self-raising flour
  • 100 g Pecans Roughly chopped

Caramel drizzle

Instructions
 

Make the brownies

  • Preheat the oven to 180°C.
  • Line an 8x8inch square baking tin with greaseproof paper.
  • Break up the dark chocolate into a microwave-safe bowl. Roughly chop up the butter and add it to the bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  • In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and frothy.
  • Now pour in the melted chocolate mixture, add the flour and half the chopped pecans. Fold everything together until combined.
  • Spoon into the baking tin and spread out into an even layer. Scatter the remaining chopped pecans on top.
  • Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.

Caramel drizzle

  • Carefully lift the brownies out of the baking tin.
  • Open the Carnation Ready-made Caramel and give it a good stir.
  • Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt on top.
  • Use a sharp flat knife to slice the brownies into 12. Serve and enjoy!

Notes

Your Salted Caramel Pecan Brownies will keep in the fridge, in an airtight container, for up to 3 days.
Keyword brownies, Caramel, Chocolate, Pecans

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Lotus Biscoff Brownies

These rich and fudgy Lotus Biscoff Brownies are made using melted Biscoff spread and crunchy Biscoff biscuits!

Are you a fan of Biscoff? If so, this is the recipe for YOU! I can’t exactly pinpoint what makes Biscoff so tasty, it’s like a combination of cookie dough, caramel and cinnamon. Combine the flavour of Biscoff with fudgy chocolate brownies, and you have a dream dessert.

Lotus Biscoff Brownies

Reasons to love these Lotus Biscoff Brownies

  • They’re made using Biscoff biscuits AND Biscoff spread.
  • Fudgy on the outside and gooey in the middle…just how a brownie should be!
  • The Biscoff flavour takes these brownies to a whole other level.
  • Make and bake these Lotus Biscoff Brownies in less than an hour.
  • I’ve included step-by-step photos to make this recipe really easy to follow.
Lotus Biscoff brownies

Top tips for making this recipe

  1. Use a good quality 70% dark chocolate. I like to use either Menier Swiss Dark Chocolate or Lindt Excellence 70% Dark, both chocolates melt really well and are the perfect balance of bitterness and sweetness.
  2. Whisk the eggs and sugar until frothy. Whisk the sugar and eggs for 60-90 seconds until pale in colour and frothy, otherwise known as the “ribbon-stage”. This ensures the sugar is fully dissolved as it enters the oven, resulting in a fudgy brownie texture with a paper-thin crinkly top.
  3. Be careful not to over-bake the brownies. Did you know that once baked, brownies continue to cook as they cool down? That’s why under-baking your brownies is essential to achieving a fudgy texture. 
  4. Leave the brownies to cool completely before slicing. This is the most important tip and will seriously test your will power! Slice your Lotus Biscoff Brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Whereas leaving them to cool completely gives the brownies time to set properly and turn fudgy.
Lotus Biscoff Brownies

Recipe FAQs: Lotus Biscoff Brownies

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, the brownies should wobble underneath.

Do I have to let them cool completely?

This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your Lotus Biscoff brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives them time to set properly and turn fudgy. 

Lotus Biscoff Brownies

Equipment & ingredients used to make this recipe

Lotus Biscoff Brownies

Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 1 jar Lotus Biscoff Spread
  • 150 g Lotus Biscoff Biscuits

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  • Break the chocolate up into a microwave-safe bowl, and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth.
  • In a separate bowl, whisk the eggs and sugar for one minute until pale in colour and frothy.
  • Pour the melted chocolate and butter mixture into the whisked eggs.
  • Add the flour and gently fold everything together until fully combined.
  • Using your hands, break up half of the Biscoff biscuits and stir them into the brownie mixture.
    Lotus Biscoff Brownie mixture
  • Pour half of the brownie mixture in the baking tin and spread out into an even layer.
    Lotus Biscoff Brownie mixture
  • Melt 2 heaped tablespoons of the Biscoff spread in the microwave for 10 seconds. Pour on top of the brownie layer.
    Biscoff spread brownies
  • Pour the remaining brownie mixture on top and spread it out to the edges so that the Biscoff spread is concealed.
  • Either place the Biscoff biscuits on top or break them up and scatter them over the brownie layer.
    Lotus Biscoff Brownies
  • Bake for 18-20 minutes* until the top is no longer shiny and small cracks have started to show around the edges. If you give the baking tin a gentle shake, the brownies should wobble underneath.
    Lotus Biscoff Brownies
  • Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for 2 hours. This will make cutting them easier and make the brownies even more fudgier.

Notes

Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. 
Keyword Biscoff, Biscoff biscuits, Biscoff spread, brownies, Chocolate, Lotus Biscoff
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Malteser Brownies

Crackly on top, fudgy in the middle and filled with crunchy Maltesers, this easy Malteser Brownies recipe is one of my all-time favourites!

Malteser brownies

Reasons to love these Malteser brownies

  • Quick and easy to make. You only need 6 ingredients, 2 bowls and 1 hour to whip up this delicious and indulgent treat.
  • Fudgy texture. These Malteser brownies are fudgyyyyy! No cakey brownies on this blog 😉 They also have a signature crackly top with a slight crunch.
  • Intense chocolate flavour. Rich and chocolatey but not overly sweet, these brownies are made using 70% dark chocolate.
Malteser brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Malteser brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Malteser brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Malteser brownies

Malteser Brownies

Crispy on top, gooey in the middle and filled with crunchy Maltesers – this easy Malteser Brownie recipe is one of my all-time favourites! 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% chocolate
  • 225 g White caster sugar
  • 2 large Eggs At room temperature
  • 150 g Self-raising flour
  • 150 g Maltesers

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • 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.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour in melted chocolate and butter mixture, add the flour and fold the mixture together until fully combined.
  • Add the Maltesers and fold through.
  • Spoon into the baking tin and spread out into an even layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely** for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will give the brownies time to set and turn fudgy.
  • Slice into 12 and serve!

Notes

Your Malteser Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.
**This is so important. Your Malteser brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot mess!
Keyword brownies, Chocolate, Malteser brownies, maltesers

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!