Chocolate, caramel and walnut brownie

Enjoy a bite of delightful decadence with these chocolate, caramel and walnut brownies, which are lovely both as a sweet afternoon treat or with ice cream for dessert. That caramel condensed milk drizzle is just perfection!

  • 30 mins preparation
  • 30 mins cooking
  • Makes 24 small squares
  • Print
For more decadent ideas like this, check out our collection of 16 irresistible chocolate brownie recipes, or opt for a refined-sugar-free version like in the video below!


  • 250 g butter
  • 2 cups brown sugar
  • 3/4 cup cacao powder or cocoa
  • 1 tsp vanilla paste
  • 3 eggs
  • 1 1/4 cups plain flour
  • 1/2 cup ground almonds
  • 1/2 cup chopped walnuts, plus ¼ cup extra for topping (optional)
  • 1/2 can (190g) caramel condensed milk


  • 1
    Preheat the oven to 175°C and line a brownie tin (about 27cm x 18cm) with baking paper.
  • 2
    Melt butter, pour into a large bowl and let it cool for 15 minutes. Whisk the brown sugar, cacao and vanilla into the butter until smooth.
  • 3
    Using a wooden spoon, beat in 1 egg then a third of the flour. Repeat with remaining eggs and flour then stir in the ground almonds and walnuts.
  • 4
    Pour into tin then drizzle over the caramel condensed milk and swirl it into the mixture with a toothpick or skewer. Dot extra walnuts over the top if desired. Bake for 25-30 minutes until just set in the centre.
  • 5
    Cool in the tin then slice into squares and transfer to a container.


For a fudgy brownie, cook it a little less; for a more cake-like texture, cook it a little longer. To use up the leftover caramel condensed milk, try making these caramel banana boats or these malteser and salted caramel donuts!