Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)







These caramel fudge spelt brownies are to die for. Seriously.

I love brownies but there isn’t a one-size fits all for me. They have to be stick your teeth together gooey. There is no compromise. Go total fudgy or go home, it’s that simple.

But even I push things to extreme sometimes. Like with these caramel fudge spelt brownies. Not only do you have the to-die-for fudginess but there is also caramel. They were so good that I am salivating as I write this and edit my photos. I want some, badly.



I use a template for my brownies. In the past, I’ve added extra ingredients, used gluten free flour sometimes (as in the video below), or made them milk or dark chocolate. The base recipe is fool-proof: you can bake them to your liking, never need to worry they won’t come out of the pan, and no need to panic over whether they will rise.

If you’d like to see how I make my base brownie recipe, just have a look at my video below:



If you like brownies as much as me, you will love these recipes:


After Eight Brownies with Fondant and Ganache

Dark Chocolate Marshmallow Brownies

Brownie Oreo Dirt Cake

Gingerbread Spiced Dark Chocolate Brownies





Ridiculously Gooey Fudgy Milk Chocolate Cherry Brownies

Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)


  • 200g (7 oz) milk chocolate
  • 200g (¾ cup + 2 tbsp) butter
  • 100ml (⅖ cup) brewed coffee (or milk)
  • 120g (½ cup + 1 tbsp) brown sugar
  • 120g (½ cup + 1 tbsp) white sugar
  • 3 eggs
  • 80g (⅔ cup) spelt flour (see note 1)
  • 30g (¼ cup) cocoa
  • 1 teaspoon vanilla sugar
  • 100g (3½ oz) caramel/dulce de leche


  • Pre-heat the oven to 170°C (325ºF).
  • Prepare a fairly large square/rectangle baking tin by lining it with baking paper or by greasing.
  • Slowly heat the chocolate and butter in a pan until just melted, then add in the coffee (or milk)
  • In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
  • Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
  • Pour half of the batter into the prepared pan.
  • Dollop the caramel/dulce de leche over the top, then cover with the remaining batter.
  • Bake for around 20-22 minutes (see note 2).
  • Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. Enjoy!


  1. You can use spelt or regular flour for this recipe (just use the same amount).
  2. For a gooey brownie and 25-30 minutes for a firmer one (if you want it to be ultra gooey, keep checking every minute or so from 17 minutes). The brownie's top should be JUST set if baking it gooey and for a firmer brownie, an inserted skewer will come out clean.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 
Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)

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