White Chocolate and Caramel Brownies (Thermomix Method Included)


My August recipe of the month was Claire K Creations – Triple Chocolate Brownies! AMAZING… so delicious and so easy to make. Check out that blog post HERE if you are interested.

I was heading out to a friends and thought I would make a batch to take, but I didn’t have all the ingredients, so this version of these wonderful brownies were born!

I used a combination of walnuts and macadamias because that is what I had, but you could use any nut or omit them all together. The caramel bits I had bought to make another recipe, but never got around to it, so that is how the caramel came into being…. I love how necessity is the mother of invention!


I love these and will probably make them this way in the future as I think the white chocolate and caramel combination is perfect for brownies. They are very rich, so you will only need a little taste to enjoy the sweetness!


125g of Butter

200g of White Chocolate

100g of Caster Sugar

2 Large Eggs

200g Plain Flour

250g of Caramel Chocolate Bits

100g of Chopped Nuts

This is a variation of Clare K Creations – Triple Chocolate Brownies with Pecan’s. So please click on the link HERE to go to her fabulous page for the original recipe and method. Or HERE for the Thermomix version of the Triple Chocolate Brownies with Pecan’s.

Below is the Thermomix version of the White Chocolate and Caramel Brownies.



This recipe was made in the TM31, but will be exactly the same for the TM5 on manual.

1. Preheat the oven to 150 degrees Celsius (fan forced) and grease and line a 20cm square cake tin. (I know this is small for me, but you only need small pieces of this to satisfy those sweet cravings).

2. Place pecans into mixing bowl and chop 1 second/lid closed/turbo and set aside.

3. Place milk chocolate and butter into mixing bowl and melt 5 minutes/50 degrees/speed 2.

White Chocolate Brownies4. Place all other ingredients into mixing bowl (sugar and egg first onto melted chocolate mixture then the rest) and mix 30 seconds/ backwards/speed 2.

5. Pour out of mixing bowl and spread into the prepared tin (I had to press it in and make sure there was enough mixture in the corners) and bake for 30 minutes or until cake tester in the middle comes out the moist crumbs.

White Chocolate Brownies6. Allow to cool completely in the tin then remove and cut into squares (I let it cool then put it in the fridge it was easier to cut).

7. Dust with icing sugar (optional) to serve.


I put the whole tray in the fridge and when it is cold, cut it, as it makes it heaps easier. I’m a fan of the slice when it is cold (like I like my chocolate) and I kept them in the fridge. If you like your chocolate at room temperature, keep it in the fridge and take some of it out to get to room temperature before eating.

Don’t forget to drop me a line and say hi!

As I usually say Enjoy Irresponsibly! I’m adding as a part of a balanced diet for these ones because they are too easy to make and eat:)

Liz x

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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  1. anna@shenANNAgans

    White chocolate & caramel are wonderful fantastic combinations, who would have thought to put them in a brownie. Good thinking 🙂

    • Elizabeth Connolly

      🙂 Well I did only because I had nothing else and they turned out pretty spesh 🙂 Liz x


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