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Maggie Beer

Caramel Swirl Brownie

Step 1: Preheat a fan forced oven to 140C.

Step 2: Place the chocolate and butter into a saucepan, place over a very low heat, stirring until melted and glossy, remove and set aside.

Step 3: Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.

Step 4: Fold in the flour and then with the beater running, carefully pour in the chocolate and 100g of Salted Brandy Caramel. Mix until smooth, this will take approximately 2 minutes.

Step 5: Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.

Step 6: Dot the remaining caramel on top of the brownie mixture and then using the handle of a spoon, drag the caramel through the batter to create a swirl pattern.

Step 7: Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.

Step 8: Set aside to cool completely before cutting into even pieces to serve.

Tip: This brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring to room temperature.


  1. 360g dark chocolate, 70% cocoa, buttons or roughly chopped

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