Caramel Honeycomb Brownies

Upgrade your weekend brownies with these Caramel Honeycomb Brownies. Filled with smooth caramel and chunks of crunchy honeycomb they are a true celebration of all things caramel.


Celebration of Caramel | There’s a mouthful of caramel flavour to be found at every corner of these Caramel and Honeycomb brownies. They’re stuffed with gooey caramel, studded with chunks of crunchy honeycomb and drizzled with even more caramel.

Guaranteed Gooey Texture | If you love a gooey brownie this is the recipe for you. Follow my 8 steps below to achieve the perfect brownie.

Quick and Easy to make | There are very few ingredients and 4 simple steps required to make these brownies. Even better is that they can be ready to eat in less than an hour.

Perfect for any celebration all year round | Caramel never goes out of style and this flavour is perfect for Spring, Summer, Autumn or Winter.


Brownies are so simple to make with regards to process BUT there are a few common mistakes that can easily be made that have a big impact on the final outcome and texture.

The perfect brownie has a good rise, a thick and fudgy texture and a deep and intense chocolate flavour.

See below the 7 common mistakes people make when baking brownies and how to avoid them.

Using bad quality chocolate | There are very few ingredients needed for brownies so the ones you use should be the best you can find. Good quality chocolate will give you the ultimate flavours so instead of using a random baking chocolate found on the shelves choose one that you would choose to eat yourself on it’s own and your guaranteed to bake a brownie that packs a punch with that chocolate flavour.

Using cold eggs | There’s an important reason why recipes ask for your ingredients to be room temperature and that’s because it means they all mix evenly together. The particles in cold eggs will be too tightly packed to blend well with other ingredients and although you won’t notice it immediately, they will cool down the rest of the batter and affect the overall creaminess and texture of the final batter.

Not whipping the eggs and sugar together enough | Different brownie recipes will ask for different methods when it comes to adding the eggs. Some will want them added to the melted butter and chocolate, some will suggest whipping the eggs and sugar together first. Either way there is always an element of whipping the eggs into the mixture to incorporate air. The latter method of whipping sugar and butter together will give you the most aerated mixture which will give you a good rise and a less dense final brownie.

Deflating the mixture when adding the dry ingredients | If you’ve spent all that time whipping the eggs into the batter the last thing you want to do is deflate all that air when adding in the dry ingredients. The best process is to gently and slowly fold the dry ingredients in.

Over-mixing the batter | Over-mixing the dry ingredients will activate the gluten in the flour and give you a cakey texture. This is fine if you want cakey brownie, but if you want a delicious fudgey brownie then mix until the dry ingredients are JUST combined.

Over baking the brownie | Unlike a sponge cake to get the best fudgey brownies you want the batter to be a little underbaked in the centre when you take them out of the oven. There should still be a little wobble in the middle and a toothpick inserted should bring out a few streaks of batter and some moist crumbs. The brownie will carry on cooking as it cools and then once it’s cold it will solidify into a divine fudge brownie texture. If the brownie is removed from the oven over-baked it will end up more cakey.

Cutting them too soon | As much as it’s tempting to dig into a warm brownie straight from the oven, leaving them to cool for 30 minutes or even overnight in the fridge will mean they cut much cleaner. If they’re cut too warm they’re likely to fall apart. Either way they’ll taste delicious though so you do you on this one.


Here’s a round up of some of the best tools and ingredients you will need to make these Caramel and Honeycomb brownies.

Several sized mixing bowls

Handheld electric whisk


Rubber Spatula

9″ square baking tin

Non stick baking paper

Good quality chocolate and cocoa powder


Shop this recipe

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Professional Baking Paper
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Square Baking Tin
Large mixing bowl
Professional Baking Paper
Callebaut Dark Chocolate Pellets
Baking Spatula
Breville Heat Soft Hand Mixer
Pyrex Mixing Bowls


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Cherry Brownie Cupcakes

I would love it if you tagged me @mykitchendrawer on Instagram if you make these Caramel Honeycomb Brownies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!

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Caramel Honeycomb Brownies

Upgrade your weekend brownies with a batch filled with smooth caramel and chunks of crunchy honeycomb; a true celebration of all things caramel.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Brownies
Keyword: brownie, Caramel, caramel brownie, chocolate brownie, Honeycomb, honeycomb brownie
Servings: 12 brownies
Author: mykitchendrawer


For the caramel

  • 200 g caster sugar
  • 90 g salted butter
  • 120 ml double cream

For the Brownie

  • 200 g unsalted butter
  • 200 g dark chocolate
  • 4 large eggs
  • 275 g caster sugar
  • 100 g plain flour
  • 50 g cocoa powder
  • 100 g chopped honeycomb


For the Caramel

  • Heat the sugar in a pan over a medium heat, stirring constantly until its fully melted and turned amber.
    200 g caster sugar
  • Stir in the butter then remove from the heat and whisk it in until fully combined. Return it to the heat and leave to cook for 30 seconds without stirring.
    90 g salted butter
  • Slowly add half the cream, being careful as the mixture will rise and bubble, then stir it through and add the remaining half. Leave to boil for 1 minute then pour into a heat safe container and leave it to thicken. Once cool put it in the fridge to solidify.
    120 ml double cream

For the Brownies

  • Melt the butter and chocolate together gently then leave to cool.
    200 g unsalted butter, 200 g dark chocolate
  • Whisk the eggs and the sugar together until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.
    4 large eggs, 275 g caster sugar
  • Add the plain flour and cocoa powder and carefully fold them through until just combined.
    100 g plain flour, 50 g cocoa powder
  • Pour half the mixture into a lined brownie tin then add spoons of solidified caramel, leaving a little left for later, and chunks of honeycomb before pouring the remaining brownie batter on top.
    100 g chopped honeycomb
  • Bake for 25 minutes in the oven at 170C.
  • Remove from the oven and leave to cool.
  • To serve, reheat the solid caramel until it’s runny and drizzle it over the brownies.



Can I put the caramel in soft? 
You can but this will mean the caramel melts into the brownie mixture instead of giving you gooey puddles of caramel in the middle of each slice. 
How do you cut the perfect brownie slice? 
Once cooled, pop the brownie in the fridge for a few hours or overnight and you’ll be able to slice it easier. You will also find the brownie is much fudgier once firmer too. 
Can I freeze the brownies? 
Yes once cooled, you can either wrap the entire brownie slab and freeze or slice them into squares and freeze them individually. 
To defrost, leave out wrapped at room temperature until fully defrosted. 
How should I store these brownies, and how long will they keep? 
Brownies are ideal as they keep really well and even taste better after a few days. 
Store your brownies in an airtight container and leave at room temperature somewhere dark. They will keep for at least 5 days. 
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!

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