Fudgy Caramilk Brownies (No Cocoa Powder)

These fudgy caramilk brownies use melted milk chocolate in place of cocoa powder and can be whipped up in 30 mins

Simply:

• Melt milk chocolate into butter
• Stir in sugars, egg, flour, and caramilk pieces
• Bake
• Enjoy!

What you’ll need

Ingredients

• 225g melted butter – this will be used to melt the milk chocolate so make sure its hot!
• 130g milk chocolate, chopped – this will be your cocoa powder replacement
• 200g brown sugar
• 100g white sugar
• 3 eggs
• 100g plain flour
• caramilk chocolate block – I like to leave them as squares, they are the perfect bite sized pieces for each brownie and they don’t melt as much at this size. They are more of a fudgey gooey caramel square that retains its original size and shape. If you’d prefer the caramilk to be ribboned throughout your brownies, cut the chocolate into small slices like we did with the milk chocolate

EQUIPMENT

• Mixing bowl
• Baking tray
• Baking paper

Step by step video

Why doesn’t this recipe need cocoa powder?

I decided to use melted chocolate in place of cocoa powder for this recipe. I find it creates a richer, sweeter (of course) taste and has a gooey-er texture! I simply chop the chocolate into smaller, more manageable pieces and use hot, melted butter to melt the chocolate into a thin syrupy mixture.

Can I use caramilk instead of milk chocolate for the brownie batter base?

Of course! I tried a caramilk/caramilk combination in one of my trial runs but I found that the combination of milk chocolate and whole caramilk chunks were a more balanced pairing.
The double caramilk hit was definitely bordering on a sugar overload, but if you’re an uber sweet tooth then, by all means, go for it! Simply buy an extra block of caramilk, chop, and melt into butter in place of milk chocolate.

How long should I bake for?

I suggest 25-30 minutes but this all depends on how gooey you like your brownies to come out. I like them on the slightly underdone side, so I will occasionally take them out around the 20 minute mark.
Remember: Everyone’s oven is different. The general rule is that once the edges are slightly brown and the brownies no longer jiggle – they’re done! Another good sign for a finished brownie is when the surface starts to crack (pictured below).
Brownies continue to cook and set after being taken out of the oven, this is why they’re so easy to overcook.

Tips

• Don’t over mix your batter! Once the flour hits the bowl, try to mix as little as possible. Over-mixing can result in a very cakey brownie – i.e chocolate cake instead of fudgy, ooey-gooey brownies. Although both equally delicious, let’s tackle one dessert at a time. Once the flour lumps disappear, move on to the next step!

• Sift the flour. Although sifting flour isn’t really necessary anymore, it can help to cut down on mixing time when it comes to adding flour to the wet ingredients.

• Line your baking tray with baking paper to avoid sticking.

• Let the brownies cool before serving! It’s so tempting to serve up a warm square, but avoid doing so as they remain very fragile during the cooling process. Brownies also need time whilst cooling to set and harden, so don’t go mucking up their progress too early. Wait until brownies are room temp before devouring.

The run down

• add hot melted butter and milk chocolate into a bowl, mix together until chocolate fully dissolves
• add both sugars, egg to mixture, stir to combine

• add flour and caramilk pieces to mixture
  gently fold flour into mixture, you don’t want to overmix as this can lead to more of a cake like texture instead of fudgy brownies
• transfer mixture to a baking dish and bake at 180c (355f) for 25-30 minutes or until browned around edges but still very soft (not liquidy) in the middle.
  fork should come out with a few gooey crumbs – be careful not to overcook! Brownies continue to harden when cooling

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