Fudgy Chocolate Caramilk Brownies

You will LOVE these fudgy chocolate brownies studded with Caramilk chunk pieces! They are super easy to make and only require one bowl!

A little Caramilk history

Caramilk Timeline

• 1968: Cadbury first introduces Caramilk, a caramelised white chocolate bar to Australia.
• 1994: Cadbury discontinues Caramilk in Australia much to the disappointment of its many fans.
• 2018 & 2019: Caramilk makes a couple of brief comebacks through limited edition releases.
• 2020: Cadbury FINALLY announces that Caramilk will be making a permanent comeback- hooray!

I only mention this timeline for context as I was VERY late to the Caramilk party. I moved to Australia in 2000 so I wasn’t around when it was first available. In fact I only became aware of this delight last year when news broke that Caramilk was back. Yes, I know – I have clearly been living under a rock!

I have always loved white chocolate so the idea of caramelised white chocolate got me excited. When I finally tasted it I was SOLD. It is now the one chocolate block that I buy for myself – not my kids, not my husband but just ME. It was only natural progression that Caramilk would start to feature in my baking!

Why you will LOVE these Fudgy Chocolate Caramilk Brownies

• They taste AMAZING: These brownies are made with melted chocolate AND cocoa powder. They are chocolatey, fudgy but not too fudgy (they don’t turn to mush when cut), have this incredible crackly top and are filled to the brim with caramilk chunk pieces. If you can’t get your hands on Caramilk chocolate you can substitute white chocolate.
• They are perfect for any occasion: Make them for your the next barbeque or kids party (when we are allowed to have them again that is!) or when you just feel like making something delicious and indulgent.
• They are incredibly easy to make: No electric mixers required. You can make the entire brownie batter in one mixing bowl.

What you will need

Equipment

• You will need an 11 x 7 inch (27.5 x 17.5cm) baking tin.

Ingredients

• Unsalted Butter: These brownies have a higher ratio of fat to flour which is what makes them deliciously fudgy.
• Dark Chocolate: You can use any good quality dark chocolate. I like to use a dark chocolate with at least 50% cocoa solids to balance out the sweetness of the Caramilk.
• Sugar: These brownies use a combination of white caster (superfine) sugar and light brown sugar. In addition to sweetness, the caster sugar helps to create the lovely crackly top to the brownie whilst the molasses in the brown sugar helps make the brownie moist and fudgy.
• Eggs: You will need 3 large eggs for this recipe. The eggs help bind the brownie batter and keep it moist. They also act as a leavening agent.
• Vanilla Extract and Salt: These ingredients enhance and balance the overall flavour of the brownie.
• Plain (all-purpose) flour: This recipe only uses 3/4 cup of plain flour which is just enough to give the brownie structure but still remain fudgy.
• Cocoa Powder: The addition of cocoa powder really intensifies the chocolate flavour of these brownies.

How to make these Fudgy Chocolate Caramilk Brownies

1. Melt the butter and dark chocolate in the microwave.
2. Whisk in sugar, vanilla and eggs.
3. Fold in the flour, sifted cocoa powder and salt.
4. Mix in the Caramilk chunk pieces.
5. Pour into the prepared tin and bake!

Fudgy Chocolate Caramilk Brownies

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 35 – 40 minutes
• Total Time: 1 hour (plus cooling time)
• Yield: 16 1x
• Category: Brownies, Slices

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Description

You will LOVE these fudgy chocolate brownies studded with Caramilk chunk pieces! They are super easy to make and only require one bowl!

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Ingredients

Scale 1x2x3x

• 200 grams unsalted butter
• 180 grams dark chocolate, chopped coarsely
• 1 1/3 cups (295g) caster (superfine) sugar
• 3/4 cup (150g) light brown sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (110g) plain (all-purpose) flour
• 1/4 cup (30g) dutch-processed cocoa powder, sifted (see note 1)
• 1/2 teaspoon salt
• 180 grams, Caramilk Chocolate, chopped into chunks

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line an 11 x 7 inch baking tin with baking (greaseproof) paper allowing it to overhang slightly to help lift the brownie out when baked.
2. In a large mixing bowl, combine the butter and dark chocolate and heat in the microwave in 30 second bursts (stirring in between each burst) until almost melted. Stir the mixture and allow the residual heat to melt the butter and chocolate completely. Allow the mixture to cool slightly (approximately 5 to 10 minutes).
3. Add both sugars and vanilla extract to the butter/chocolate mixture and whisk until well combined. The mixture will be quite thick at this stage.
4. Add the eggs, one at a time, whisking after each egg until well combined. The mixture will have loosened up and will be nice and glossy.
5. Using a wooden spoon or spatula, mix in the flour, sifted cocoa powder and salt. 
6. Fold in the Caramilk chunk pieces so they are evenly distributed in the batter.
7. Pour the brownie batter into the prepared tin and smooth out the top with a spatula.
8. Bake for 35 to 40 minutes or until a skewer comes out with moist (not wet) crumbs clinging to it (see note 2).
9. Cool the brownies completely in the tin on a wire rack. Upon cooling, the brownies might sink slightly in the middle. If it does, use an offset spatula to gently push down on the brownies to even it out.
10. These brownies are fudgy so I recommend chilling the brownies in the fridge for at least an hour so that they firm up and are easier to slice.
11. Enjoy!

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Notes

1. Cocoa powder: You can substitute natural cocoa powder (not drinking cocoa though!) for dutch-processed cocoa powder. I like to use dutch-processed cocoa for its dark colour and smoother flavour (it is less acidic than its natural counterpart).
2. Checking to see if the brownie is done: A brownie can go from fudgy to cakey in a matter of minutes so it is important to start checking the brownie around the 30 minute mark. The top of the brownie will have set and have started to crackle but the inside will be soft. The brownie will set more as it cools. 
3. Storage: Store the brownies in an airtight container in the fridge for up to 1 week. As they are quite fudgy they can go quite soft if kept at room temperature. You can also freeze the brownies for 2 to 3 months. 

Keywords: Brownies, Slices, Caramilk