Caramel & White Chocolate Brownies

You may already know that I am a little bit brownie obsessed. We’ve had Malteser brownies, Snickers brownies, Cheesecake brownies, Choc-chip brookie stack an epic brownie vs. blondie bake off. The list goes on.

So when I had some left over caramel from my last bake, I knew what had to be done… Make brownies, cover them in white chocolate and drizzle the caramel on top of course!


This time round I thought I’d mix it up and test out a new basic brownie recipe. First, I added a little cocoa powder to intensify the deep chocolate flavour and make the brownies even more fudgy. Then, I used a mix of white caster sugar and light brown sugar to give the brownies a chewy texture. The result? Heaven!

Ingredients (makes 12 large/16 small brownies) 

150g self-raising flour
50g cocoa powder
150g unsalted butter
170g 70% dark chocolate
150g white caster sugar
75g light brown sugar
2 medium eggs
200g white chocolate
Homemade/shop bought caramel sauce – if you fancy making your own check out my fool-proof recipe here.

Let’s get baking…

Preheat the oven to 180°C. Line a 20x20cm square baking tin with greaseproof paper.

Break the dark chocolate up into pieces and chop the butter into chunks. Put both into a medium-size bowl.

Set the bowl over a pan of simmering water on the hob and stir until melted. Alternatively, use a microwave proof bowl and melt in the microwave in 30 second blasts. Leave to cool.

In a separate bowl whisk together the two sugars and eggs until frothy. Pour in the butter and chocolate mixture, add in the flour and cocoa powder, and fold together until you have a thick chocolate mixture.

Spoon the mixture into the baking tin, spreading it out into an even layer.

Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack. Leave to cool. Brownies will harden as they cool so don’t worry if they initially look under baked.

Now melt the white chocolate in the microwave and pour over the top of the brownies. Put in the fridge for 20-30 minutes to allow the chocolate set.

Finish by drizzling the caramel over the top.


Caramel Topped Triple Chocolate Snickers Brownies

These are the most outrageous brownies ever. Chocolate on top of caramel on top of chocolate on top of… you guessed it more chocolate!

Let me explain them to you…
Rich, gooey brownies loaded with melted Snicker chunks topped with sticky sweet caramel and sprinkled with white, milk and dark chocolate chunks. Too much chocolate? Never! These brownies are a chocoholic’s dream but certainly not for the faint hearted; so please bake and consume at your own risk 😉




Ingredients (makes 12 brownies)

For the brownie:
150g unsalted butter, soft at room temp
175g good quality 70% dark chocolate, roughly broken
150g self-raising flour
225g caster sugar
2 large eggs, at room temp
3 x 46g Snicker bars, chopped into small chunks

For the caramel topping:
1 x can condensed milk (396g)
50g unsalted butter, soft at room temp
50g light muscavado sugar

For the topping:
50g milk/dark/white chocolate chunks



Preheat the oven to 180°C. Lightly grease and line a 23x23cm baking tin with baking paper.

Start by making the brownie mixture:
Melt the butter and dark chocolate in a bowl set over a pan of water on a medium heat. Stir with a wooden spoon until fully melted, remove from the heat and leave to cool. In a separate bowl, whisk the eggs and sugar until frothy. Now add in the chocolate mixture and the flour and fold together until fully combined.

Transfer 3/4 of the mixture to the prepared tin, smoothing it out into an even layer. Now dot the Snicker chunks all over on top of the brownie layer. Pour the remaining brownie mixture on top and use a spoon to conceal the Snickers. Bake in the oven for 25-30 minutes – until the top is no longer shiny and the edges have started to crack. Leave to cool completely.

Now make your caramel:
First measure all of the ingredients into a medium-sized saucepan. Now, on a low to medium heat, melt the ingredients gently until smooth and the sugar has completely dissolved.

Turn up the heat and bring the mixture to a boil, stirring all the time. Reduce the heat and simmer the mixture, stirring continuously, for approx. 15 minutes until it has thickened slightly. Turn off the heat and leave the caramel to sit for 5 minutes to thicken up.

Pour the caramel on top of the brownies and use a spoon to spread it into an even layer, covering the whole top.  Leave to cool (approx. 20 mins) before scattering the chocolate chunks on top, cut into 12 and serve.


Triple Chocolate Munchie Brownies

It was my house mates 21st this weekend and we decided to throw an alcoholic tea party… cocktails in teapots, bunting, cucumber sandwiches and of course, an excessive amount of baked goods!
One of my bakes included these deliciously indulgent triple chocolate Munchie brownies. If you’ve never heard of Munchies before, the best way to describe them is as little squares of dark chocolate filled with caramel and biscuit – what’s not to like?
I whipped up my tried and tested brownie mixture and added white chocolate chunks, milk chocolate chunks and of course..Munchies.
These brownies will satisfy any chocoholics craving and are the perfect bake for any occasion. Enjoy!

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Ingredients (makes 12 brownies)
150g unsalted butter, soft at room temperature
170g good quality dark chocolate
2 medium eggs, at room temperature
225g caster sugar
180g self-raising flour
50g white chocolate, cut into small chunks
50g milk chocolate, cut into small chunks
1 sharing bag of Munchies (126g)- I bought mine here


Preheat the oven to 180°C. Lightly grease and line a 23cm square tin with grease proof paper or use a silicone baking tin.

Gently melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the cooled chocolate and butter mixture and add the flour. Fold together until you  have a thick chocolate mixture.

Add the milk and white chocolate chunks and the Munchies and fold together until incorporated into the mixture. Now spoon the mixture into the prepared tin, pushing it into all the corners, and smooth it out with a knife.

Bake for approx. 25 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Cool completely before cutting into 12 squares and serving. Brownies will keep in an airtight container at room temperature for up to 4 days.