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Caramel Ripple Brownie

Kids can't get enough of these easy-to-make brownies with fudgy topping. They are much easier to slice than a cake, so are great for children's parties.


  • 100g luxury dark chocolate

  • 100g unsalted butter

  • 2 eggs, beaten

  • 150g light muscavado sugar

  • 50g plain flour

  • For the caramel ripple

  • 200g soft cheese

  • 50g dark muscavado sugar

  • Few drops of vanilla extract

  • 1 egg


  • 1.

    Preheat oven to 170c. Line a 20cm square shallow cake tin with silicone paper. Break up the chocolate into a heatproof bowl and add the butter. Set over a pan of gently simmering water and melt, stirring occasionally.

  • 2.

    For the caramel ripple, combine the soft cheese, muscavado sugar, vanilla extract and egg in a bowl and mix well until evenly blended. Set aside. Stir the eggs and sugar into the chocolate mixture, then sift over the flour and gently fold in. Spoon half the chocolate mixture into the prepared tin, then alternately dollop teaspoonfuls of the caramel mixture and the remaining chocolate mixture on top. Using a chopstick or skewer, lightly ripple together to make a marbled top.

  • 3.

    Bake for 25-30 minutes until just set. Leave to cool in the tin for 5-10 minutes before cutting into squares. Transfer to a wire rack to cool completely.

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