Caramilk Brownies

Make my Caramilk brownies once, and you’ll crave them all the time! They’re fudgy, gooey, and chewy around the edges. Best of all, they’re flourless and made with real Caramilk chocolate.

Course Dessert

Cuisine australian

Prep Time 2

Cook Time 30

Total Time 32

Servings servings

Calories 186kcal

Author Arman Liew

Ingredients

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

Instructions

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.

Notes

TO STORE: Leftover brownies can be stored in an airtight container at room temperature for one week or in the fridge for up to three weeks.

TO FREEZE: Place cooked and cooled brownies in a freezer-safe container and freeze them for up to six months.

Nutrition