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Squares of chocolate brownie filled with chewy caramels.

Caramel Brownies with Nutella & Jersey Caramels

These caramel brownies are filled with delicious Nutella and sweet Jersey Caramel's, making them an amazing, easy anytime treat.
5 from 1 vote
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Course: Dessert
Cuisine: brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 318kcal

Equipment

  • Microwave, stove-top or Thermomix

Ingredients

  • ¾ cup dark chocolate melts
  • 115 g unsalted butter
  • ½ cup Nutella
  • 1 cup (150g) brown sugar
  • 2 large eggs + 1 egg yolk at room temperature
  • 1 tsp vanilla essence
  • 1 cup (130g) plain flour
  • 200 g Jersey Caramels or any soft/chewy caramel, chopped in half

Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced).
  • Grease and line a 20cm square cake/slice tin with baking paper.
  • Place the chocolate melts and chopped butter into a microwavable safe bowl.
  • Heat on 50% power for 3 minutes (or until just melted) in 30 second bursts, stirring at each interval with a dry metal spoon.
  • When the butter and the chocolate have melted, add the Nutella and stir through until completely combined.
  • *Please note that you can also melt the chocolate and butter in a saucepan if you prefer.
  • Add the brown sugar and vanilla essence and beat well.
  • Add in the 2 whole eggs and 1 egg yolk and beat well.
  • Gently stir through the plain flour and jersey caramels until just combined (being careful not to over-mix).
  • Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
  • Remove the brownie from the oven and set aside to cool in the pan.
  • Place the cooled brownie into the fridge for 2-3 hours (this step is not essential but will make it far easier to slice into neat pieces).
  • Cut into pieces and serve.
  • Serve cold or warm it up and serve with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce.

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm square cake/slice tin with baking paper.
  • Place the chocolate and butter into the TM bowl and melt for 2 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl.
  • Add the Nutella and mix together for 30 seconds, 100 degrees, Speed 2.
  • Add the brown sugar and mix together for 10 seconds, Speed 4. Scrape down the sides and mix for a further 10 seconds on Speed 4.
  • Add the vanilla essence and eggs and mix together for 20 seconds, Speed 4.
  • Add the plain flour and mix together fore 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
  • Stir through the Jersey Caramels.
  • Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
  • Remove the brownie from the oven and set aside to cool in the pan.
  • Place the cooled brownie into the fridge for 2-3 hours (this step is not essential but will make it far easier to slice into neat pieces).
  • Cut into pieces and serve cold or warm it up and serve with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce.

Video

Notes

RECIPE NOTES & TIPS
  • It's best to chill the brownies overnight (or for a minimum of 4 hours) before cutting into slices.
  • To avoid the caramels melting, ensure your oven temperature it not too high. Cook until only just cooked through (do not overcook). Test by inserting a skewer into the middle - if it comes out with a thick smear of brownie mixture, it's ready.
  • If needed, you can skip the cooling step and serve immediately. Keep in mind, however, your brownies will not slice quite as cleanly.
  • Store your caramel brownies in an airtight container for up to a week! You can store these brownies at room temperature or keep them in the fridge.
  • Freeze the brownies in an airtight container for up to 3 months. Allow to defrost before consuming.

Nutrition

Calories: 318kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 49mg | Potassium: 167mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Calcium: 53mg | Iron: 2.3mg