I love brownies. I’ve made them many, many times and I always follow the same recipe from Sally’s Baking Addiction. It’s a really great recipe and makes the most amazing, fudgy, chocolate-y brownies ever. I’ve made quite a few variations of these, I’ve added chopped up Mars Bar, Giant Cadbury’s Buttons, Munchies, you name it I’ve probably added it to these brownies. I had the idea a little while ago now that Caramac brownies would be really good! I loved Caramac bars as a kid and I always remember my mum would treat herself to one on a Friday or Saturday night and would let my little sister and I have a segment sometimes. If you like brownies and you also like Caramac bars then this recipe may be just what you’ve been looking for!
You will need:
- 115g of salted butter
- 4 Caramac bars
- 150g granulated sugar
- 50g packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 80g plain flour
- 11g unsweetened cocoa powder (or if you want the brownies to look light in colour like Caramac then switch this out for 11g extra of plain flour instead)
- 1/4 teaspoon salt
- 180g chocolate chips (optional but the addition of white chocolate chips wouldn’t alter the colour if you opt for the Caramac colour brownies FYI)
Method: (adapted from Sally’s Baking Addiction)
You’ll want to use the lowest positioning for your oven shelf and preheat your oven to 180C degrees. Grease and line the bottom and sides of a medium sized Pyrex dish or baking tin with baking paper, leaving an overhang on all sides.
Melt the butter and Caramac bars in a saucepan on a medium heat, keep stirring the mixture to avoid it burning or getting any lumps. Of course you could also melt in a microwave safe bowl in the microwave if you find that easier. Just make sure you do 20-30 seconds at a time to make sure it’s not burning!
Once melted pour the melted mixture into a large mixing bowl and allow it to cool. Around five minutes is plenty!
Add the granulated sugar and brown sugar to the melted Caramac and butter mixture and whisk until combined.
Add the eggs one at a time and whisk after each one until the mixture is nice and smooth.
Whisk in the vanilla extract and then using a wooden spoon gently fold in the flour (and cocoa powder if using), and salt. If you’re using chocolate chips fold these in now too.
Pour the brownie batter into your baking dish or tin and bake for around 35-45 minutes. All ovens are different so keep an eye on them after the 30 minute mark. I have a fan oven and they take around 40-45 minutes for me. A handy way to test when they’re done is to pop a cocktail stick in the centre and see if any batter comes out on it. If it does then they need more time but if it’s only a few moist crumbs then you are good to go! You don’t want to over bake brownies as this is what makes them go dry, they should be gooey but not undercooked.
Once out of the oven let the brownies cool completely so that they can set. A wire baking rack is best for this as it allows the air to circulate. When they are cool and set you can use the overhang of the baking paper to remove them from the baking dish and cut them into squares, TO DEVOUR! Ha!
As I’ve said this recipe isn’t my own, it’s from Sally’s Baking Addiction, this is just my adapted recipe if you will, but let me know if you try either Sally’s original one or my Caramac creation 🙂
Do you like to bake? If so what’s your favourite thing to make?