These rich and decadent brownies will have everyone asking you for the recipe! Follow along in Phil Vickery’s simple step-by-step video
Watch how to make Phil Vickery’s caramel swirl chocolate brownies
- 150g (5½oz) butter
- 200g (7oz) dark chocolate
- 2 eggs, beaten
- 175g (6oz) soft light brown sugar
- 55g (2oz) plain flour
- 1tsp baking powder
- 55g (2oz) walnut pieces (optional)
- 4-6tbsp caramel, plus extra to serve (try Carnations)
Preheat the oven to 180ºC, 350º F, gas mark 4. Grease and line a 20cm (8in) square baking tin.
Melt the butter with 55g (2oz) of the chocolate in a heatproof bowl over a pan of hot water.
Beat the eggs with the sugar in a large bowl, then sift in the flour, and baking powder. Stir in the melted chocolate mixture, and beat together until well blended.
Chop the remaining chocolate into rough chunks and stir into the brownie mixture, with the walnuts. Spoon into the tin and spread evenly.
Beat the caramel in a small bowl and swirl into the mix. Bake for about 30 mins, the cake should begin to shrink slightly from the sides of the tin.
When cool cut the brownie cake into squares.
Top tip for making Phil Vickery’s caramel swirl chocolate brownies
Serve with a small dollop of ice cream, a little more caramel and an espresso for the perfect way to finish a meal.