Phil Vickery’s caramel swirl chocolate brownies recipe

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15 min


30 min

These rich and decadent brownies will have everyone asking you for the recipe! Follow along in Phil Vickery's simple step-by-step video


  • 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.

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(257 ratings)
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