Description
Delight in the rich and indulgent Tunnocks Caramel Brownies, a decadent treat featuring layers of fudgy dark chocolate brownie swirled with luscious caramel sauce and studded with crunchy Tunnocks Caramel Wafers. This recipe yields 16 perfectly portioned squares, ideal for sharing or savoring your chocolate-caramel cravings.
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)
- 10 Tunnocks Caramel Wafers
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a 9×9 inch baking tin with baking parchment or grease it to prevent sticking.
- Prepare Caramel: Place the caramel sauce into a bowl and stir gently to loosen its texture. Add a pinch of salt if desired to enhance the caramel flavor.
- Melt Chocolate and Butter: Break the dark chocolate into chunks and microwave in 20-second bursts, stirring between each until smooth. Similarly, melt the butter in the microwave until fully liquid.
- Combine Butter and Sugar: Pour the melted butter into a large mixing bowl containing the caster sugar and whisk vigorously for about one minute until the mixture is well combined and slightly fluffy.
- Add Eggs: Incorporate the eggs one at a time, whisking thoroughly after each addition to maintain a pale and smooth batter.
- Fold in Chocolate and Dry Ingredients: Gently fold in the melted dark chocolate, followed by the sifted plain flour and cocoa powder until just combined, careful not to overmix.
- Assemble the Layers: Pour half of the brownie batter into the prepared baking tin, spreading it evenly. Spread half of the caramel sauce over this layer. Press the Tunnocks Caramel Wafers evenly into the caramel layer. Pour the remaining brownie batter on top and smooth the surface. Dollop the remaining caramel sauce over the top and use a knife or cake skewer to create swirls.
- Bake: Place the tin in the preheated oven and bake for 32 to 35 minutes, or until the center has a slight wobble and a toothpick inserted comes out with a few moist crumbs. Allow to cool before slicing into 16 squares.
Notes
- Ensure not to overbake the brownies to keep them fudgy and moist.
- Use high-quality dark chocolate for best flavor.
- You can substitute homemade caramel sauce if Carnations Caramel is unavailable.
- Adding a pinch of salt to the caramel enhances the sweetness and balances flavors.
- Let the brownies cool completely in the tin for easier slicing.
