If you haven’t heard the news yet, the new Cadbury Caramilk Chocolate is gluten free!
So of course I had to bake something with it, as soon as I could actually find it. Everywhere I looked was sold out of it. So for me too test and perfect this recipe a few times it took a while. But I made it just in time for Halloween.
These brownies are delicious with or without the Halloween decorations. I originally called them Blondies but realised this was incorrect as they contain melted Caramilk chocolate in the batter, which Blondies don’t. They have a slightly fudgey texture, which tastes great the next day.
If you want to decorate them, it won’t take long. Add an extra 10-15 minutes to your preparation time.
Candy eyeballs: The ones I used are from Coles, they have a new party decoration range and lots of it is gluten free. I have also found them previously at Woolworths.
Oreos: You can find gluten free versions of these at Coles or Woolworths. Coles Brand is what I used in this picture, but Woolworths now sell a gluten free version too.
White chocolate: I used Nestle Melts as they set quickly, but you could also use leftover Caramilk (if you have any!).
This year we’re not welcoming trick or treaters as we’ve moved into an apartment, so it’s a bit harder to have trick or treaters come to our door. Where we live it is pretty popular, lots of houses are already decorated with big spider webs. If you have Coeliac kids, how do you go with gluten free treats? Last year we made sure all the lollies we gave out were allergy friendly, to include all the kids. But sometimes it can be hard without labels.
I hope you all have a lovely Halloween!
- 200g Cadbury Caramilk chocolate, divided in two
- 230g butter
- 4 eggs, room temperature
- 300g brown sugar
- 250g plain flour
- 2 tsp vanilla essence
- 1/4 tsp salt
- Halloween Decorating:
- Candy Eyeballs
- 100g white chocolate melts or caramilk
- Gluten free oreos
- Preheat oven to 160 degrees Celsius.
- Grease and line a brownie pan (27.5 x 17.5 x 3.5cm). Let some overhang on either side for easier removal after baking.
- Melt 100g of the caramilk in the microwave on short 20 second bursts, stirring in between.
- Melt the butter and add to the caramilk, mixing together. Don’t worry if it looks separated.
- In a medium bowl of an electric mixer or using a hand mixer, beat the eggs and brown sugar together until pale and creamy. Approximately 2-3 minutes.
- Sift in the gluten free plain flour and stir through. Mix in the vanilla essence, salt and melted chocolate mixture. Stir until smooth.
- Spread into prepared pan. Roughly chop the left over 100g Caramilk and sprinkle over the top.
- Bake in oven for 30-35 minutes, checking with a skewer. If it starts to brown to much on top, cover it with foil.
- Remove from oven and allow to cool in baking tray. Remove and slice.
- Melt Caramilk or white chocolate. Place in a zip-lock bag and snip a corner off.
- To make spider webs, pipe white chocolate circles on the top. Working quickly, use a skewer to create lines in the chocolate.
- To make bats, separate oreo cookies. Break each in half with your hands (works better than cutting). Pipe a circle of white chocolate onto the brownie. Push two cookie halves in to make wings. Top with two eyes. Allow to set.