Need more creative Caramilk recipes? Try my Caramilk slice and Caramilk cookies. I grew up eating Cadbury Caramilk chocolates. As much as I enjoy snacking on some after dinner, I think they’re even better when baked in our favorite desserts. That’s where this Caramilk brownie recipe comes in. Made with classic brownie staples, what sets these apart are the half-melted Caramilk chunks hidden beneath fudgy brownies and my signature crinkly tops.
Why I love this recipe
Gorgeous texture. Soft and chewy brownies laced with pools of Caramilk chocolate chunks. How on earth could it get any better? Flourless. Which means they’re accidentally grain and gluten-free. Simple ingredients. Aside from the Cadbury chocolate, the rest of the ingredients are all basic pantry staples. Warm and scratchmade. Never, and I mean never, will you catch me with a box of brownie mix. Not when it’s this easy to make them from scratch.
Ingredients needed
Brown sugar. For moisture and sweetness. To make the richest brownies, use dark brown sugar. White sugar. I prefer using caster sugar, also known as superfine sugar. It has a texture midway between table sugar and powdered sugar and helps give the brownies their crinkly tops. Butter. Use softened, salted butter. If you forget to set the butter out, transfer it to a microwave-safe bowl and microwave for 15-20 seconds to soften it. Eggs. Room temperature eggs. Vanilla extract. A must for any good brownie recipe. Cocoa powder. 100% unsweetened and sifted cocoa powder. For a richer flavour, use dark cocoa powder. Caramilk chocolate. The star ingredient! I prefer using chopped-up pieces of a chocolate bar, but you can also use Caramilk baking chips.
How to make Caramilk brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and grease and line an 8×8-inch baking tin. Step 2- Mix. In a large bowl, beat the butter and sugars until smooth. In a separate bowl, whisk the eggs until frothy. Step 3- Combine. Fold the whisked eggs into the butter mixture. Gently stir in the cocoa powder and vanilla extract until combined. Fold in the Caramilk chocolate chunks. Step 4- Bake. Pour the brownie batter into the prepared tin and bake the brownies for 30-35 minutes, or until a toothpick comes out mostly clean. Step 5- Cool and slice. Remove the brownies from the oven and let them cool in the pan completely. Once cool, sliced into squares.
Arman’s recipe tips
Make Caramilk blondies. Swap the cocoa powder for blanched almond flour or regular plain flour. Don’t overbake the brownies. They’ll continue to cook in the pan as they cool down, so don’t wait for them to be firm before removing them from the oven. They’re good to go as soon as a skewer inserted comes out clean! Top the brownies with more Caramilk. Five minutes before they’re done, pull the brownies out of the oven, top them with Caramilk squares, and then return them to the oven to finish baking. Can’t find Caramilk? Fear not! When I’m craving this flavor, I use white chocolate chips and drizzle caramel sauce on top of the brownies.
Storage instructions
To store: Leftover brownies can be stored in an airtight container at room temperature for one week or in the fridge for up to three weeks. To freeze: Place cooked and cooled brownies in a freezer-safe container and freeze them for up to six months.
More creative brownies to try
Caramel brownies Black bean brownies Zucchini brownies Oatmeal brownies Or any of my brownie recipes
