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 😉
150gDark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
150gUnsalted butterCut into chunks
2LargeEggsAt room temperature
220gWhite caster sugar
3 x 90gCadbury 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!
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