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Caramel Fudge Spelt Brownies

Prep Time20 mins
Total Time28 mins
Course: Dessert
Cuisine: American



  • 200g dark chocolate
  • 200g butter
  • 75ml brewed coffee (or milk)
  • 120g brown sugar
  • 120g white sugar
  • 3 eggs
  • 80g spelt flour (see notes)
  • 30g cocoa
  • around 100g caramel (or dulce de leche)


  • Pre-heat the oven to 170°C (325ºF) and prepare a 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 then splodge over spoonfuls of caramel (it doesn't have to be exact but try to get an even coverage. Top with the remaining batter.
  • Bake for around 20-22 minutes 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 (with a wobble) and for a firmer brownie, an inserted skewer will come out clean.
  • Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. Enjoy!


  1. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
  2. You can substitute spelt flour for the same amount of regular or gluten free flour.