Phil Vickery’s caramel brownies are rich with dark chocolate and sticky caramel flavouring.
Chocolately and delicious, these caramel brownies take under an hour to make and as they’re designed by celebrity and ITV’s resident chef, Phil Vickery, you can be sure that they’ll be delicious. Unlike our salted caramel brownies, this recipe has the added addition of crunchy walnut pieces. For the best taste, serve these brownies with a small dollop of ice cream, a little drizzle of caramel and espresso.
Watch how to make Phil Vickery’s caramel brownies
- 150g (5½oz) butter
- 200g (7oz) dark chocolate
- 2 eggs, beaten
- 175g (6oz) soft light brown sugar
- 55g (2oz) plain flour
- 1tsp baking powder
- 55g (2oz) walnut pieces (optional)
- 4-6tbsp caramel, plus extra to serve (try Carnations)
Preheat the oven to 180ºC, 350º F, gas mark 4. Grease and line a 20cm (8in) square baking tin.
Melt the butter with 55g (2oz) of the chocolate in a heatproof bowl over a pan of hot water.
Beat the eggs with the sugar in a large bowl, then sift in the flour, and baking powder. Stir in the melted chocolate mixture, and beat together until well blended.
Chop the remaining chocolate into rough chunks and stir into the brownie mixture, with the walnuts. Spoon into the tin and spread evenly.
Beat the caramel in a small bowl and swirl into the mix. Bake for about 30 mins, the cake should begin to shrink slightly from the sides of the tin.
When cool cut the brownie cake into squares.
Top tips for making caramel brownies:
Make sure you don't overcook these brownies otherwise the caramel inside and sitting on the surface of the brownie will burn. Instead, stick to the recommended cooking time on this recipe and if you want gooey brownies, take them out after the minimum cooking time.