Ready to bake APPLE-solutely irresistible brownies?

These Chocolate Apple and Caramel Brownies are the ultimate autumn indulgence—rich, gooey, and with a twist that’ll have everyone asking for seconds (or thirds, we won’t judge).

Brownie ingredients  

• 150g butter
• 80g Lily O’Brien’s Dark Chocolate Drops
• 3 medium eggs
• 200g sugar
• 2 apples finely grated
• 2 tbsp cocoa powder
• 180g plain flour
• ¼ tsp baking powder
• A pinch of salt
• 6 tablespoons roughly crumbled walnuts (reserve half for decoration)
• Chocolate sprinkles

Caramel buttercream ingredients 

• 150g butter at room temperature
• 150g icing sugar
• 150g caramel sauce

Method 

• Preheat your oven to 180C then line a square or rectangular baking tin (around 23cm square) with baking paper and set to one side.
• Melt the butter and chocolate in a small heat proof bowl over a pan of simmering water, stirring until thoroughly combined then set aside to cool.
• Add the eggs and sugar to a bowl and beat until a creamy consistency. Add in the grated apple and mix to combine.
• Add in the melted chocolate mixture and combine thoroughly.
• Mix the flour, cocoa powder and baking powder together in a separate bowl then slowly sift this into the batter, gently stirring with a spatula until just combined, then stir in half of the crumbled walnuts.
• Pour the mixture into the lined baking tin and bake on the middle shelf of the oven for 30-35 minutes.
• Allow to cool completely in the tin.
• To make the caramel sauce, cube the butter and beat it by hand or with an electric mixer until soft.
• Beat in the icing sugar thoroughly then add the caramel sauce and fully combine all the ingredients.
• Remove the brownie from the tin once cooled, then use a spatula to spread the caramel buttercream over the top, sprinkle with crumbled walnuts and chocolate sprinkles and cut into 12 squares with a sharp knife.

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