Description
Indulge in these decadent Tunnocks Caramel Brownies, featuring a rich dark chocolate base layered with luscious caramel sauce and iconic Tunnocks Caramel Wafers. Perfectly fudgy with a gooey caramel swirl, these brownies are a delightful treat for chocoholics and caramel lovers alike.
Ingredients
Scale
Brownie Base
- 200 grams unsalted butter
- 300 grams caster sugar
- 200 grams dark chocolate
- 3 large eggs
- 100 grams plain flour
- 30 grams cocoa powder
Caramel Layer
- 300 grams Carnations Caramel (or homemade caramel sauce)
- Salt to taste (optional)
Toppings
- 10 Tunnocks Caramel Wafers
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a 9×9 inch (23×23 cm) baking tin with baking parchment to prevent sticking.
- Prepare caramel: Place the caramel sauce into a bowl and stir to loosen it up for easier spreading. If desired, add a pinch of salt to balance the sweetness and enhance the flavor.
- Melt chocolate and butter: Break the dark chocolate into chunks and microwave in 20-second intervals, stirring between bursts until smooth. Melt the butter in the same way until fully liquid and combined.
- Cream butter and sugar: In a large mixing bowl, combine the melted butter with the caster sugar. Whisk vigorously for about 1 minute to incorporate air and dissolve the sugar slightly.
- Add eggs: Add the eggs one at a time, whisking well after each addition until the mixture is pale, smooth, and slightly fluffy.
- Add dry ingredients: Gently fold the melted dark chocolate into the mixture. Then sift the plain flour and cocoa powder over the batter and carefully fold in until just combined, being careful not to overmix.
- Assemble brownies: Pour half of the brownie batter into the prepared baking tin and spread evenly. Spread half of the caramel sauce on top. Press the Tunnocks Caramel Wafers into the layer of caramel to embed them. Pour over the remaining brownie batter and smooth the surface. Dollop the remaining caramel sauce onto the top and swirl it through the batter using a knife or cake skewer to create a marbled effect.
- Bake: Bake in the preheated oven for 32-35 minutes. The brownies are done when the center has a slight wobble and a toothpick inserted comes out with a few moist crumbs but no wet batter. Avoid overbaking for a fudgy texture.
Notes
- Use a good quality dark chocolate for the richest flavor.
- If you prefer a saltier-sweet contrast, sprinkle a tiny bit of flaky sea salt on top before baking.
- Allow the brownies to cool completely in the tin before slicing for cleaner cuts.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute Carnations Caramel with any thick caramel sauce or homemade caramel.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
