Caramel Brittle Chocolate Brownie

Tags: Cakes, Cupcakes, Muffins and Slices

45 minutes


  • 110g unsalted butter
  • 90g Devonport Chocolates 72% Chocolate Drops
  • 200g sugar
  • 2 eggs
  • Pinch of flaky sea salt
  • 85g Flour
  • 30g Devonport Chocolates Fairtrade Cocoa
  • 1 bag of Devonport Chocolates Almond Brittle
  • You can use another bag of brittle and flaky sea salt to decorate the top.


This makes 9 large brownies or 16 little ones and was really popular with our staff when I made it for them.  Heat your oven to 170 degrees Celsius.

Line an 18 x 18 cm tin with baking paper, and butter the paper or spray it with release spray (the caramel gets quite sticky)

Put butter in a large saucepan on a low heat and keep stirring until melted.

Add the 72% chocolate drops to the butter and stir gently until the chocolate is melted.  Don't stop stirring, you don't want the chocolate to sit at the bottom of the saucepan and burn.  

Remove pot from the heat.

Add your sugar to the chocolate & butter mix and stir in.  

Add a pinch of salt.

Add eggs one at a time mixing the first egg in completely before you add the second egg.

Set pot aside.

Mix flour and cocoa together with a spoon (no need to sift), then add to your brownie mix and combine (don't over mix).

Smash up the brittle to pieces approximately 1-cm big stir into the brownie mix. (You can keep some pieces aside for the top of your brownie if you like).

Pour brownie mix into pan and level out.

Sprinkle with sea salt and extra brittle if you choose.

Cook for 30-35 minutes.  A skewer will come out cleanish (but not completely clean or the brownie will be too dry)

Leave to cool in the tin and cut once cool.

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