Caramel-ripple brownies

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 35-40 minutes
  • Total time: 50-55 minutes, plus cooling

Makes: 12 brownies


150g unsalted butter
175g dark chocolate (70% cocoa solids), broken into pieces
150g caster sugar
100g soft light brown sugar
4 medium Waitrose British Blacktail Free Range Eggs, beaten
125g plain flour
25g cocoa powder
300g Nestlé Carnation Caramel
Vanilla ice cream, to serve 


1. Preheat the oven to 170°C, gas mark 3, and grease and line a 20cm square cake tin.

2. Melt the butter and chocolate together very gently in a large pan over a very low heat. Leave to cool slightly before adding the sugars and eggs. Fold in the flour and cocoa powder.

3. Spoon half the brownie mixture into the tin. Spoon half of the caramel randomly over the brownie and swirl slightly with a skewer or fork. Pour over the remaining brownie mixture, then dot with the remaining caramel and gently swirl again.

4. Bake in the centre of the oven for 35-40 minutes, until just firm. Remove and cool in the tin. Turn the brownies out and cut into 12 squares. Serve with the ice cream.