Cadbury Caramel Brownies

Chunks of dairy milk caramel top these gooey caramel brownies! 

My first recipe using this delicious spread had to be brownies. If you've followed my recipes for a while you'll know I love to make stuffed brownies and this spread was perfect for that. I've used my classic fudge brownie recipe and added the spread in-between the layers so each bite has a mouthwatering flavour of dairy milk caramel. Plus the lovely cube of dairy milk caramel on top to get the real deal. You'll also want to check out this cookie recipe I made with the Cadbury caramel spread, it's delightful! With only 8 ingredients in an hour you'll have a very indulgent tray of brownies to look forward to and (possibly) share with your loved ones. 

If you love brownies and caramel....

Check out my other recipes for more inspiration!

• Cadbury Caramilk Brownies
• Vegan 'Nutella' Brownies
• Biscoff Blondies

RECIPE

Prep: 15 minutes

Cook: 30 minutes

Serves: 16

NOTES:

• I've found the Cadbury caramel spread in Asda, Iceland and Sainsbury's but if you can't find it, you could use a can of Carnation's caramel. 

INGREDIENTS

• 240g dark chocolate
• 180g butter
• 3 large eggs
• 250g caster sugar
• 75g plain flour
• 30g cocoa powder 
• Cadbury Dairy Milk caramel bar (180g)
• 200g Cadbury caramel spread

METHOD

1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper.
2. Melt together the dark chocolate and butter in the microwave, stirring every 30 seconds. Then leave to cool slightly. 
3. In a large bowl, combine the eggs and sugar then use an electric whisk or standing mixer to whip the them together on high. They should double in volume and be pale in colour.
4. Sift together the flour and cocoa powder in a separate bowl. 
5. Add the melted butter/chocolate mixture into the egg mixture carefully and mix on a low speed till combined.
6. Then fold in the flour and cocoa powder, being careful not to deflate.
7. Spoon half of the brownie batter into the prepared cake tin. Dollop the Cadbury caramel spread on top. Then top with the other half of the brownie batter,
8. Use a knife or skewer to mix the brownie batter with the spread.
9. Bake for 30 minutes in the preheated oven. The brownies should have a slight wobble in the middle but will set as it cools.
10. Chop or break the caramel chocolate bar into individual squares.
11. As soon as the brownies are out of the oven place 16 caramel chocolate squares on top of the brownies, pushing down slightly so they nestle in.
12. Leave the brownies to cool in the tin then remove and slice. 
13. Best stored in an airtight container at room temperature for up to 5 days. These brownies taste even better if stored in the fridge after baking to firm up for a few hours! Enjoy!

Christina

xx