These Caramilk brownies are fudgy, gooey, and chewy around the edges, and loaded with real Caramilk chocolate! No flour and no grains needed, they are simple but sure to impress!
When it comes to brownie recipes, my favorites to make are flourless brownies, Greek yogurt brownies, and these Caramilk brownies.
I love entertaining and having friends over for dinner. It’s a good excuse to dig out all my fancy dining utensils and whip up a delicious 3-course meal. Of course, every good dinner party should end with a delicious dessert, and my dinner parties are no different.
When hosting dinner parties, whipping a dessert that everyone would enjoy can be quite the task. Some people dislike cake, some people dislike cheesecake, and some don’t like anything too fancy. Luckily, brownies are something that EVERYONE is obsessed with. As I’m currently adding Caramilk chocolate to everything, brownies were next on the agenda!
I’ve been meaning to share a Caramilk brownie recipe for quite some time. They have been my go-to dessert whenever I have guests over, and they taste incredible served with some ice cream. Now, these brownies may look incredibly fancy but I promise you, they are so simple to make!
No flour and no grains are needed, but you’d never tell. The texture is chewy around the edges, gooey and fudgy in the middle, and they have gorgeous crinkle tops. They are sweet and full of chocolate and Caramilk flavor.
I had some friends over for dinner and served them these brownies for dessert and they were obsessed- They were thrilled to find out they were accidentally gluten free!
How do you make Cadbury Caramilk brownies?
- Brown sugar– Either light brown or dark brown sugar can be used.
- White sugar– I prefer using caster sugar. Also known as superfine sugar, it’s not as coarse as table sugar but isn’t as fine as powdered sugar. If you can’t find any, white sugar can be used.
- Butter– Softened and salted butter. If you only have unsalted butter, add 1/2 teaspoon of salt.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any good brownie recipe.
- Cocoa powder– 100% unsweetened and sifted cocoa powder. For a richer flavor, try to find some dark cocoa powder.
- Caramilk chocolate– The star ingredient! I prefer using chopped-up pieces of the block of chocolate, but you can also use Caramilk baking chips.
Start by adding the brown sugar, white sugar, and melted butter into a mixing bowl and whisk together, until combined and thick. Next, in a separate bowl, whisk the eggs until they are slightly frothy and combined. Add the whisked eggs into the mixing bowl and mix well. Add the vanilla extract and cocoa powder and mix until just combined. Fold through the chopped Caramilk chocolate.
Now, transfer the brownie batter into a lined and greased 8 x 8-inch pan. Bake the brownies for 32-35 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool in the pan completely, before slicing and serving.
Tips to make the best brownies with Caramilk
- Do not overbake the brownies, as they continue to cook in the pan as they are cooling down.
- Reserve a handful of the Caramilk pieces to place on top of the brownies for aesthetic purposes.
- If you can’t find Caramilk, any white chocolate candy bar can be used.
Storing and freezing brownies
- To store: Caramilk brownies can be stored at room temperature, covered. The brownies will keep well for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Place leftover brownies in a ziplock bag and store them in the freezer for up to 6 months.
More Caramilk dessert recipes to try
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- 1/3 cup butter salted and melted
- 1 cup white sugar or Caster sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup cocoa powder
- 1 cup Caramilk chocolate or Caramilk baking chips
- Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch pan and set aside.
- In a large mixing bowl, whisk together the butter, caster sugar, and brown sugar until combined and thick. In a separate bowl, whisk the eggs together until frothy.
- Add the whisked eggs into the sugar/butter mixture until smooth. Gently add the cocoa powder and vanilla extract and mix until just combined. Using a rubber spatula, fold through the Caramilk chocolate.
- Transfer the brownie batter into the lined pan. Bake the brownies for 30-35 minutes, or until a skewer comes out mostly clean.
- Remove the brownies from the oven and let them cool in the pan completely. Once cool, sliced them into pieces.
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What is caramilk? I’ve looked online and it seems like it’s something from Cadbury? I’m in the US and I’ve never heard of it or seen it in a store.
A candy bar recently re-released in Australia. You can use a white chocolate bar.
I have keto white chocolate chips! Is this something I could swap the sugar for a keto alternative in? Thanks for always bringing us such amazing recipes!! You saved my sweet tooth again and again ☺️