Caramilk Twirl Brownies

If you love Caramilk and/or you love Twirls, you’re going to  love these brownies! 

Caramilk chocolate is quite divisive, people either seem to like it or loathe it and I am definitely on Team Love It. Sadly, bars of that golden caramelly goodness are as rare as hen’s teeth so I’ve been taking my Caramilk fix where and when I can with these super scrumptious Twirl bars.

I must say I’m rather partial to a Twirl so this is a chocolate hybrid made in Chocolate Heaven as far as I’m concerned! If you can’t find the Caramilk version, don’t despair, these brownies will be beaut with regular Twirls too.

These days it’s not just Caramilk that’s hard to find, flour has been in short supply too. Since we’ve been at home full time, I’ve worked my way through my favourite flour free recipes and when I was done with those, I set about developing recipes that used flour, just less of it.

These brownies really hit the spot because they are decadently delicious, choc full of chocolate and use such a small amount of flour, you won’t even miss it! 

Feel to exercise some choclicious license here, if Twirls aren’t your jam, maybe try these Twix Brownies, Mars Brownies or Snickers Brownies instead!

How do you feel about Caramilk? What’s your favourite chocolate bar?

Makes 16 squares

Ingredients

200g caster sugar

150g butter

75g  cocoa

1 teaspoon vanilla extract

3 eggs

75g  plain flour

4 x Caramilk Twirl bars

How to – Traditional

1. Preheat oven to 180C/160C fan-forced. Grease a 20cm square tin and line with baking paper.
2. Break the Caramilk fingers in half.
3. Place the butter, sugar and cocoa in a small pan. Melt over a low heat, stirring continuously.
4. Place the melted mixture in a large mixing bowl and allow to cool slightly. Add the eggs and vanilla and mix well.
5. Fold in the flour.
6. Spoon half the mixture into the tin and carefully place the Caramilk pieces on top. Don’t be too precious about the pattern. They’ll taste delicious whatever way you do it!
7. Add the remaining mixture to cover.
8. Bake for 20 – 25 minutes or until centre is just set.
9. Cool in tin and cut into squares.
10. Devour!

How to – Thermomix

1. Preheat oven to 180C/160C fan-forced, Grease a 20cm square tin and line with baking paper.
2. Break the Caramilk fingers in half.
3. Add the sugar, butter and cocoa into the TM bowl and melt for 5 minutes on speed 2 at 60 degrees. Check that the mixture is melted.
4. Add the eggs and vanilla and mix for 10 seconds on speed 4.
5. Add the flour and mix for 10 seconds on speed 4. Scrape down the sides and base of the bowl and mix for a further 5 seconds on speed 4
6. Spoon half the mixture into the tin and carefully place the Caramilk pieces on top. Don’t be too precious about the pattern. They’ll taste delicious whatever way you do it!
7. Add the remaining mixture to cover.
8. Bake for 20 – 25 minutes or until centre is just set.
9. Cool in tin and cut into squares.
10. Devour!