Honeycomb Caramel Brownies

Honeycomb Caramel Brownies

There’s only one thing better than Caramel and that’s when it’s loaded into brownies with chunks of crunchy honeycomb! To celebrate Caramel Week we have made these epic Caramel Honeycomb Brownies.


Dry Cooks’ Measure




Brownie tin

Mixing bowl



For the caramel

200g caster sugar

90g salted butter

120ml double cream


For the Brownie

200g unsalted butter

200g dark chocolate

4 large eggs

275g caster sugar

100g plain flour

50g cocoa powder

100g chopped honeycomb


Heat the sugar in a pan over a medium heat, stirring constantly until its fully melted and turned amber.

Stir in the butter then remove from the heat and whisk it in until fully combined. Return it to the heat and leave to cook for 30 seconds without stirring.

Slowly add half the cream, being careful as the mixture will rise and bubble, then stir it through and add the remaining half. Leave to boil for 1 minute then pour into a heat safe container and leave it to thicken. Once cool put it in the fridge to solidify.

For the brownies, melt the butter and chocolate together gently then leave to cool.

Whisk the eggs and the sugar together until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.

Add the plain flour and cocoa powder and carefully fold them through until just combined.

Pour half the mixture into a lined brownie tin then add spoons of solidified caramel, leaving a little left for later, and chunks of honeycomb before pouring the remaining brownie batter on top.

Bake for 25 minutes in the oven at 170C.

Remove from the oven and leave to cool.

To serve, reheat the solid caramel until it’s runny and drizzle it over the brownies.


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