Description
Tunnock’s Caramel Brownies combine rich dark chocolate with the irresistible crunch of iconic Tunnock’s Caramel Wafers to create a decadent, fudgy dessert. Perfectly balanced with a hint of cocoa and a touch of sea salt, these Scottish-inspired brownies offer a delightful twist on a classic treat.
Ingredients
Scale
Brownie Batter
- 200g (7 oz) dark chocolate, chopped
- 175g (3/4 cup) unsalted butter
- 3 large eggs
- 250g (1 1/4 cups) granulated sugar
- 1 teaspoon vanilla extract
- 100g (3/4 cup) all-purpose flour
- 25g (1/4 cup) cocoa powder
- 1/4 teaspoon salt
Add-ins & Toppings
- 4 Tunnock’s Caramel Wafers, chopped
- Optional: extra chocolate chunks or sea salt for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8-inch square baking tin with parchment paper to prevent sticking and ensure easy removal.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water or in the microwave, melt the chopped dark chocolate and unsalted butter together, stirring continuously until smooth and fully combined. Allow this mixture to cool slightly before adding to the eggs.
- Beat Eggs, Sugar, and Vanilla: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract using a hand mixer or whisk until the mixture turns pale and thickens slightly, about 2 to 3 minutes, to incorporate air and improve texture.
- Combine Wet Ingredients: Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring gently but thoroughly to combine without deflating the air incorporated earlier.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps. Fold these dry ingredients into the wet mixture carefully until just combined, ensuring not to overmix to maintain the fudgy texture.
- Incorporate Caramel Wafers: Gently fold in the chopped Tunnock’s Caramel Wafers, distributing them evenly throughout the brownie batter for bursts of caramel flavor and crunch.
- Prepare for Baking: Pour the batter into the prepared baking tin and smooth the top with a spatula. Optionally, press extra caramel wafer pieces or chocolate chunks and a sprinkle of sea salt onto the surface for added flavor and texture contrast.
- Bake: Bake in the preheated oven for 25 to 30 minutes. The top should be set with a slight jiggle in the center when done to achieve the perfect fudgy consistency.
- Cool and Serve: Allow the brownies to cool completely in the pan to set before cutting into 12 squares. This helps the brownies hold their shape and develop their full flavor.
Notes
- For a fudgier brownie, aim for 25 minutes baking time; bake longer if you prefer them more cakey.
- These brownies taste best the next day once the flavors have melded together nicely.
- Store brownies in an airtight container at room temperature for up to 5 days.
- They can be frozen for longer storage; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-Inspired
