Thursday 11 April 2024

Cadbury's Caramilk Brownies

Fudgy brownies filled with Cadbury's Caramilk gold chocolate!

I first tried Caramilk chocolate when I was in Australia with my sister. We spotted it in Coles (an Aussie supermarket) and didn't know we would fall head over heels for it. We made a big point of trying all of the Cadbury's chocolate when we were in Aus, as they have a lot of different flavours and are very tasty. But the Caramilk stole our hearts, making it hard to accept we'd never have it again once back home in the UK. So when Cadbury's announced it was making its debut in the UK last year, you can bet we've eaten quite a lot of it to make up for the lost years. So it was about time I featured it in a recipe and what better than with some fudgy brownies. I've always been a lover of white chocolate but gold chocolate hits different. It really does have the caramel notes, adds more sweetness and if I were to choose between white and gold chocolate it would be gold all the way, especially Cadbury's Caramilk. 

I've used a mixture of the Caramilk chocolate bar and the Caramilk chocolate buttons for some variety in these brownies, as the buttons are a lot softer and then the chocolate bar adds a slight crunch. And I've used my trusty fudgy brownie recipe, which I've used a few times and I always come back to it for my brownie variations. 

If you love chocolate and brownies....

Check out these recipes for more inspiration!


Prep: 15 minutes
Cook: 30 minutes
Serves: 16


  • Caramilk also comes as a crispy version which would add a lovely texture to these brownies if you wanted to make a swap from the original


  • 240g dark chocolate
  • 180g butter
  • 3 large eggs
  • 250g caster sugar
  • 75g plain flour
  • 30g cocoa powder 
  • x2 Cadbury's Caramilk bars (180g) one bar chopped
  • x1 Cadbury's Caramilk buttons pouch (105g)


  1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper.
  2. Melt together the dark chocolate and butter in the microwave, stirring every 30 seconds. Then leave to cool slightly. 
  3. In a large bowl, combine the eggs and sugar then use an electric whisk or standing mixer to whip the them together on high. They should double in volume and be pale in colour.
  4. Sift together the flour and cocoa powder in a separate bowl. 
  5. Add the melted butter/chocolate mixture into the egg mixture carefully and mix on a low speed till combined.
  6. Then fold in the flour and cocoa powder, being careful not to deflate.
  7. Finally mix in the Caramilk buttons and the chopped Caramilk chocolate bar, saving the other bar for later. 
  8. Spoon the brownie batter into the prepared cake tin. 
  9. Bake for 30 minutes in the preheated oven. The brownies might have a slight wobble in the middle but will set as it cools.
  10. Chop or break the remaining Caramilk chocolate bar into individual squares.
  11. As soon as the brownies are out of the oven place 16 Caramilk chocolate squares on top of the brownies, pushing down slightly so they nestle in.
  12. Leave the brownies to cool in the tin then remove and slice. 
  13. Best stored in an airtight container at room temperature for up to 5 days. These brownies taste even better if stored in the fridge after baking to firm up for a few hours! Enjoy!



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