Description
Indulge in the rich, gooey delight of Tunnocks Caramel Brownies. These decadent treats combine a fudgy chocolate brownie base swirled with luscious caramel sauce and studded with iconic Tunnocks Caramel Wafers, creating a perfect balance of chocolate, caramel, and wafer crunch. Baked to perfection with a slightly gooey center, these brownies are an irresistible dessert for any chocolate and caramel lover.
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)
Additional
- 10 Tunnocks Caramel Wafers
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Line a 9×9 inch baking tin with parchment paper or grease it to prevent sticking.
- Prepare caramel: Place the caramel sauce in a bowl and stir gently to loosen the consistency. Add a pinch of salt if desired to enhance the caramel flavor.
- Melt chocolate and butter: Break the dark chocolate into small chunks and microwave it in 20-second bursts, stirring between each burst until smooth and fully melted. In the same manner, melt the butter until liquid and smooth.
- Cream butter and sugar: In a large mixing bowl, combine the melted butter with caster sugar and whisk vigorously for about 1 minute until the mixture is well blended and slightly creamy.
- Add eggs: Crack the eggs into the mixture one at a time, whisking thoroughly after each addition until the batter becomes pale and smooth.
- Add dry ingredients: Fold in the melted dark chocolate gently, then sift in the plain flour and cocoa powder. Carefully fold these into the mixture until fully incorporated without overmixing.
- Assemble brownies: Pour half of the brownie batter into the prepared baking tin, smoothing it evenly. Spoon and spread half of the caramel sauce over the batter. Press the Tunnocks Caramel Wafers evenly across the caramel layer. Pour the remaining brownie batter over the wafers and level the surface. Finally, dollop the remaining caramel sauce on top and use a knife or cake skewer to swirl the caramel into the batter, creating a marbled effect.
- Bake: Place the baking tin into the preheated oven and bake for 32-35 minutes. The brownies are done when the center holds a slight wobble and a toothpick inserted comes out with a few moist crumbs.
- Cool and serve: Allow the brownies to cool in the tin before slicing into 16 squares for serving. Enjoy the indulgent layers of gooey caramel and rich chocolate.
Notes
- For a stronger caramel flavor, lightly sprinkle a pinch of sea salt on the caramel layer before baking.
- If you do not have Carnations Caramel, homemade caramel sauce made from sugar, butter, and cream can be substituted.
- Ensure not to overbake to keep the brownie center gooey and moist.
- Use a 9×9 inch (23×23 cm) baking pan for best results.
- For easier slicing, cool brownies completely or refrigerate briefly before cutting.
