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Caramilk Brownies

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Caramilk Brownies are rich and fudgy caramelised white chocolate brownies with pieces of Caramilk chocolate studded throughout.

Two pieces of Caramilk Brownies on top of each other on a white bench.

These brownies are to die for! I’m not the biggest Cadbury Caramilk fan *GASP*! However, Caramilk chocolate in things or as a brownie is amazing.

There’s nothing quite like that sweet and slightly caramel flavour that only Caramilk chocolate can give.

Wide view of piece of Caramilk brownies with a white background.
Four slices of Caramilk brownies on a white background.

The recipe is a combination of my Caramilk Bars (which is a huge hit!) and my White Chocolate Brownies recipe. The result is a fudgy, slightly gooey, sweet, caramel-like brownie that will disappear off your table in seconds.

Vertical view of slice of Caramilk brownies on a white bench.

If you can’t get your hands on Caramilk chocolate, any other caramelised white chocolate like Caramac will do.

Close up of two pieces of Caramilk brownies on a white bench.
Close up of a slice of Caramilk Brownies with a white bench background.

I hope you enjoy these Caramilk Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!

Two pieces of Caramilk Brownies on top of each other on a white bench.
Print Recipe
4.78 from 68 votes

Caramilk Brownies

Caramilk Brownies are rich and fudgy caramelised white chocolate brownies with pieces of Caramilk chocolate studded throughout.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Caramel Brownies, Caramilk, caramilk brownies, Caramilk Chocolate, White Chocolate, White Chocolate Brownies
Servings: 16 Slices
Calories: 104kcal
Author: Emma Burton

Ingredients

  • 1/3 Cup Butter (75g)
  • 130 g Caramilk Chocolate (Or caramelised white chocolate)
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 Cup Brown Sugar (90g)
  • 1/4 Cup Sugar (50g)
  • 1 Cup and 2 Tbsp. All Purpose Flour (135g)
  • 1/2 tsp Baking Soda
  • 1/2 Cup Caramilk Chocolate, Chopped into pieces. (100g)
Metric – US Conventional

Instructions

  • Preheat the oven to 180°C (350°F) and line an 8"x8" pan with baking paper.
  • Melt the butter and Caramilk chocolate together.
  • Beat the egg, brown sugar, sugar and vanilla extract together until light.
  • Mix in the chocolate mixture.
  • Mix in the flour and baking soda and add the pieces of Caramilk chocolate.
  • Bake for 20-25 minutes. The middle should still lightly wobble while the top and outsides are set and lightly golden brown.

Nutrition

Serving: 1Slice | Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 13mg | Fiber: 1g | Sugar: 16g | Vitamin A: 17IU | Calcium: 27mg | Iron: 1mg
Long pinterest image with three images of Caramilk Brownies with a title.

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Comments

  1. Hi Emma, as per some of the other comments, mine sank when it came out of the oven. I live in the uk and have a fan oven, I baked @ 160 C fan for 24 minutes??
    Tastes nice around the edges but undercooked in the middle.
    Any suggestion would be appreciated
    Ian

    Reply

  3. Hi! A novice baker, I have no scales. Can anyone tell me how many Caramilk squares are needed for 160 grams?
    Thanks.
    Cheryl

    Reply

  5. when beating the eggs till ‘light’, how long should mixing be when using a hand-held mixer or what’s the best indication to know? as mine sunk in the middle and the slices came out thin unlike the picture. thanks

    Reply

  6. Hi, I just tried making these and they completely sunk in the middle too, which was a shame. I baked for 20 minutes, but it was too wobbly…at 25 minutes, it was too hard! It had quite a buttery taste as well, but I liked the chewy texture and crunchy edges! I think if I make them again, I will cook for less time, and add more caramilk chunks instead of melting so much into the mixture.

    Reply

  7. The taste of these is great, but my brownies sunk in the middle after taking them out of the oven, and didn’t look or taste as weel cooked through as your picture above. Did I beat them too long or overbake? Any suggestions?

    Reply

  10. I love that you offer both volume and weight measures. I probably over baked them and will take them out right on 20 minutes next time. They were still absolutely delicious with a nice chewy texture and a big hit with my co-workers. This recipe is a keeper!

    Reply

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