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 Caramilk 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.

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.

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.

More Caramilk recipes

If you love these brownies, you may like to try other Caramilk recipes such as our Caramilk mud cake, topped with Caramilk ganache, or our ever popular no-bake Caramilk slice.

Ingredients and substitutions

Caramilk chocolate – The Caramilk is the star of these brownies, but if you don’t like Caramilk or don’t have any available, try making this recipe with white chocolate.
Butter – Salted butter was used in this recipe, but this can be substituted with unsalted butter.
Eggs – 3 large sized eggs (approximately 58g each) were used in this recipe.
White sugar – The white sugar could be substituted with brown sugar, which would slightly alter the texture of the blondies, but also add even more of a caramel taste.
Plain flour – To keep these brownies fudgy, be sure to use plain flour, to help control the level of rise.
Baking powder – The baking powder will give a slight rise to the brownies.

Can the brownie recipe be doubled?

Yes, this brownie recipe can easily be doubled. Use an approximately 23cm x 33cm pan, and increase the cooking time slightly, watching closely toward the end of the baking time.

Can chocolate chips or chunks be added to these brownies?

Yes, fold approximately 1/2 cup chocolate chips or chunks through the batter just before pouring into the pan. You could also sprinkle over a few extra chocolate chips or chunks just before baking.

What is the best way to melt chocolate?

The best way to melt the chocolate is using the ‘double boiler’ method on the stovetop, with the chocolate sitting in a heatproof bowl over a saucepan of simmering water. However, I usually melt my chocolate in the microwave in 30 second bursts, stirring each time I remove it from the microwave, and cooking until only just melted.

Caramilk Brownies (Blondies)

Yield: 16 brownies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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 Caramilk for more caramel goodness.

Ingredients

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

Instructions

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.

Notes

Store these brownies in an airtight container at room temperature for up to 3 days. These brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 117mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 4g