Galaxy Caramel Brownies

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My Galaxy Caramel brownies are the most delicious, indulgent sweet treat you'll try this year! Rich, fudgy brownies stuffed with 2 entire caramel-filled chocolate bars and lots of chocolate chips!

galaxy caramel brownies on a white plate

I've been meaning to make stuffed brownies for the longest time and since everyone was in a chocolatey mood for Valentine's last week, I decided to make some Galaxy Caramel brownies. Because you cannot tell me that there is a better combo than chocolate and caramel (there isn't).

For this recipe, I used the same fudgy brownie batter that I always do, then simply popped two entire Galaxy Caramel bars in between. I didn't freeze them like some recipes do because I wanted the caramel to stay nice and gooey when I cut into them. And the results did not disappoint! I mean, just look at that caramel filling...

If you've been looking for an easy way to take your brownies to the next level, these babies are the answer! I promise you're going to absolutely adore them!

Ingredients

Here's everything you need for this recipe...

Dark chocolate: 70% cocoa will give you the best results. If you're interested in why, check out the post I wrote about the best chocolate for brownies.
Butter: Salted is my fave but if you only have unsalted, just add a small pinch of salt to the batter when you're adding the flour.
Sugar: Caster sugar is best because its superfine texture will dissolve more easily into the fats. The more it dissolves, the shinier the better your crust will be. I've written more about this in my brownie tips post.
Eggs: 3 medium eggs for binding and a slight lift.
Flour: Always use plain flour for brownies. This will ensure you get heavy, dense brownies and not chocolate cake!
Cocoa powder: I recommend unsweetened cocoa powder for this recipe as it helps to intensify the chocolate flavour.
Chocolate chips: Milk chocolate chips taste best with the Galaxy chocolate but white, dark and semi-sweet chips all work fine too!
Galaxy Caramel: Two 135g bars fit perfectly into the tin, ensuring you get plenty of caramel in every bite.

Equipment

8x8-inch tin: Use this size to ensure my recommended baking time and temperature stay correct. For different tin sizes, you'll need to adjust the recipe to fit, using my cake pan converter.
Baking paper: For lining the tin.
Saucepan: To melt the chocolate and butter together. I prefer doing this over the stove rather than the microwave as it gives you more control of the heat and prevents splitting.
Electric whisk: To whisk the sugar and eggs together. A stand mixer is also fine for this. Whisking the sugar and eggs together properly helps prevent oily brownies.
Mixing bowl: A large one.
Utensils: You'll need a wooden spoon for mixing, a teaspoon and a tablespoon for measuring, and a knife to cut the finished stuffed brownies.

stack of galaxy caramel stuffed brownies

How to make Galaxy Caramel brownies step-by-step

Step 1: Line an 8x8-inch tin with baking paper and preheat your oven to 160°C. Check out my post on how to line a brownie tin properly.

Step 2: Break up 200g of 70% dark chocolate and pop it into a saucepan along with 180g salted butter. Place the pan over low heat on the stove and stir gently until there are no lumps left.

Step 3: Pour 250g of caster sugar into a large bowl along with 3 medium eggs. Whisk for a few minutes (using an electric whisk or stand mixer) until it becomes pale and thick. See photo for reference.

Step 4: Pour the chocolate mixture into the bowl and gently fold it into the sugary egg mixture. Once that's smooth, gently stir in 100g of plain flour and 1 tablespoon of cocoa powder.

Step 5: Next, pour in 100g of milk chocolate chips and fold them into the batter.

brownie batter and milk chocolate chips being mixed together in a bowl

Step 6: Spoon half of the batter into your lined tin and spread it out evenly. Place two whole bars of Galaxy Caramel (135g each) then cover with the remaining brownie batter.

pressing galaxy caramel bars on top of brownie batter

Step 7: Bake for around 30 minutes until the brownie has risen slightly and formed shiny a crust on top. It should be pulling away from the edges slightly.

Step 8: Let it cool in the tin at room temperature then pop it in the fridge overnight to set. Then just remove it from the tin, cut it into slices and enjoy!

Stuffed brownie tips

Let the chocolate/butter mixture cool for a few minutes before folding it into the whipped eggs and sugar. Adding it when it's still piping hot can cause the eggs to start cooking, which will spoil the texture of your finished brownies.
Refrigerate your brownies overnight! The first time I did this I was amazed how fudgy they turned out, and I haven't looked back since. It's my number one brownie tip!
For neater slices and gooey caramel, warm your knife up under boiling water (then dry it) before cutting.

FAQs

How long do Galaxy Caramel brownies last?

These will keep well in an airtight container for up to 1 week in the fridge. I've written an entire post on how to store brownies if you'd like to learn more.

Can I freeze them?

Yes, these can be frozen in an airtight container for up to 3 months. You can defrost them at room temperature or in the fridge, depending on how fudgy you want them to be when you're ready to eat them.

Can I make these in a different sized tin?

Yes, but you'll probably need to adjust the baking time. If you use a larger tin like a 9x9-inch, they'll be thinner and will bake faster, so start checking them around the 20-minute mark. In a smaller tin, they'll be extra thick and will need longer in the oven. Just keep an eye on them and look for visual cues like the edges pulling away from the tin. If they're starting to burn on top before they're done baking, cover with foil towards the end.

image of a stack of 3 galaxy caramel stuffed brownies

More chocolate caramel desserts

I hope you like my Galaxy Caramel brownies! If you make them at home, please leave a rating and a comment below to let me know how it goes. Enjoy!