Caramilk Brownies (Blondies)
While they might not technically be ‘brown’ these Caramilk brownies (or blondies) have the most amazing golden colour and caramel taste. Drizzle the brownies with a little extra melted Carailk for more caramel goodness.
These delicious brownies are basically white chocolate blondies, but with the white chocolate substituted for Caramilk. The caramelised taste of Caramilk works perfectly in these brownies, with extra chunks of Caramilk dotted through the brownies.
This brownie recipe is super quick and easy, and as a bonus it’s a one bowl recipe. That means less cleaning up afterwards, leaving more time to enjoy this delicious treat.
Tips for making Caramilk Brownies
- I used the microwave to melt my butter and chocolate, but you can do this using the stovetop if you prefer. Simply fill a saucepan with a little water and bring to a simmer. Place a heatproof bowl on top of the saucepan and add the butter and chocolate. Stir until both have melted, making sure the simmering water in the saucepan never touches the bottom of the bowl.
- I melted a little extra Caramilk and drizzled it over the finished brownie slices. However this is completely optional.
- If you don’t like the taste of Caramilk (I know not everybody does), simply substitute the Caramilk for white chocolate.
- Allow these brownies to cool in the slice tin completely before attempting to remove them.
Other Caramilk recipes
Can’t get enough of Caramilk? Neither can I. Get your Caramilk fix with these delicious Caramilk recipes:
- Caramilk Mousse
- Caramilk Chunk Cookies
- Caramilk Fudge
- Chocolate Caramilk Balls
- Chocolate Caramilk Slice
Caramilk Brownies recipe
- 250g Caramilk chocolate
- 150g butter
- 3 eggs
- 1/2 cup white sugar
- 1 2/3 cups plain flour
- 1 teaspoon baking powder
- Extra melted Caramilk for drizzling, optional
- Preheat the oven to 180c. Line a slice tin with baking paper and set aside.
- Break 200g of the Caramilk into small pieces and add to a large microwave safe bowl along with the butter. Microwave in 30 second bursts until the chocolate and butter have melted. Stir until smooth.
- Add the eggs to the chocolate mixture and whisk until well combined.
- Add the plain flour and baking powder to the mixture and stir again until all ingredients are well combined.
- Roughly chop the remaining 50g of Caramilk and stir through the brownie mixture.
- Transfer the brownie batter to the prepared slice tin and bake for around 20 minutes, or until just cooked through. Allow to cool before slicing and serving.