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Stack of three brownies on plate

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

Description

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

Ingredients

Scale
  • 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

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!

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

Find it online: https://marbleandwhisk.com/fudgy-chocolate-caramilk-brownies/