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

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 318kcal

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.

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.

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.