December 22, 2015

Im a bit brownie obsessive at the moment. Its just one of those recipes that is super easy to do, not too time consuming and guaranteed to be a massive hit with everyone. This variety features chewy salted caramel and milk chocolate chunks. I also used my brand new individual tray bake tray. It made things so much easier when turning out the brownies and it bakes it into 8 perfect portions. This recipe was tested by the guys that work with Tom and they went down a treat!


  • 210g unsalted butter
  • 200g Milk chocolate
  • 100g Dark chocolate
  • 397g can Carnation caramel
  • 1 tsp sea salt plus extra for top
  • 200g golden caster sugar
  • 4 medium eggs
  • 100g plain flour
  • 50g cocoa powder

To begin, heat oven to 180C/160C fan/gas 4. Grease an 8 hole brownie tin. Slowly melt the butter in a pan and then break in all of the dark and half of the milk chocolate. Once the butter has all melted, remove the pan from the heat and allow the chocolate to melt naturally in the hot butter, stir occasionally until it has all melted and mixed together. 

Take a bowl and mix half of the caramel with the sea salt until it is nice runny. Add the rest of the caramel to the sugar and eggs and beat until incorporated. Then whisk in the chocolate and butter mixture, flour, coco powder and a pinch of table salt then mix until even. Chop up the remaining 100g of milk chocolate and mix in as chocolate chunks. 

Half fill the brownie trays with mixture, add a layer of caramel, top with more brownie and then drizzle more caramel on top. Scatter a little more sea salt on top then bake for around 25 minutes until they are cooked and not gloopy in the centre. A good brownie should jiggle a little in the centre and have a nice firm crust. 

Take out and leave to cool a little, turn out and enjoy!

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