• 200g dark chocolate
  • 200 g unsalted Butter
  • 3 large Eggs 
  • 275 g caster Sugar
  • 90 g plain Flour
  • 40 g cocoa Powder
  • 1 tin of Caramel from condensed milk (you can make this by boiling a tin for 3 hours, but you can usually find them already done at the super market).


Time: 15 mins prep + 25 mins bake.

Festive tray bakes are always a must for me, they’re perfect for gifts and I get to eat all the off cuts 🙂 This is one of my Festive Tray Bake collection. These caramel squares of goodness are sticky & sweet and will probably disappear before your eyes…. If you’re a salt caramel fan, stir a tsp of sea salt flakes in to the caramel before using.


Preheat the oven to 180/160 fan.

Melt the butter and dark chocolate either in the microwave or in a bowl over water.

Whisk the eggs & sugar together until smooth. Add the melted chocolate & butter and fold. Then add the flour & cocoa and fold. It might start to look sandy/weird, but when it’s fully folded it will be smooth and rich!

Pour into a lined brownie tin, and spoon teaspoons of the caramel over the surface, then use a knife to create swirls.

Bake for 25 – 30 mins. The mix should still wobble a little bit as you bring it out the oven!

Allow to cool fully, and refrigerate before cutting. It makes it easier to slice but also goes all fudgey! Be warned some of the caramel pools will spill as you slice!

I love this one serve warmed with ice cream.