Tunnocks Brownies – Caramel Wafers and Teacakes

ByFlorence Jackson on
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Tunnocks Brownies – Caramel Wafers and Teacakes: Using (arguably) the best chocolate treats takes these brownies from good to insane! Buy a multipack of each (available throughout UK and Aussie supermarkets) and throw in lots of chopped chunks into the batter. Alternatives will work just as well!

These are dense and fudgy with a little texture contrast from the biscuits and chocolate. They make a fabulous warm dessert, served with ice cream. Alternatively, I do recommend eating from the pan with a spoon. Or you could always let them cool, slice and serve as normal. All are good options. 

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

For these Tunnocks Brownies – Caramel Wafers and Teacakes, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.

Tunnocks Brownies - Caramel Wafers and Teacakes
Tunnocks Brownies - Caramel Wafers and Teacakes

Tunnocks Brownies – Caramel Wafers and Teacakes

Using (arguably) the best chocolate treats takes these brownies from good to insane! Buy a multipack of each (available throughout UK and Aussie supermarkets) and throw in lots of chopped chunks into the batter. Alternatives will work just as well! The variance in quantities of the Tunnocks goods is because if you're anything like me, you may wanna snack on a few whilst you bake!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 100 g Dark Chocolate Melted
  • 170 g Butter Melted
  • 100 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 2 tsp Vanilla Extract
  • 2 Medium Eggs
  • 85 g Plain Flour
  • 30 g Cocoa Powder
  • 6-8 Tunnocks Caramel Wafers Roughly Chopped
  • 5-6 Tunnocks Teacakes Roughly Chopped

Instructions

  • Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
  • In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
  • In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
  • Now, add the chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again. 
  • Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Gently fold in the chopped teacakes and caramel wafers. Pour the batter into the lined pan. 
  • Bake approx 30-35 minutes. Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until totally cooled. Then slice and serve! 

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