This is the ultimate decadent slice that anyone could wish for with a coffee in the afternoon. The sugar content would definitely give you a bit of high to get through any afternoon tasks that you have to do. I made this over the Easter weekend (Greek Easter) as we have a BBQ every year at our house. After having requests from my work peeps to bring something sweet in, I doubled the recipe so that I had plenty left over for the Monday morning.

I have yet again taken this recipe from the Donna Hay 10th Birthday Edition magazine, but have changed the ingredients and method slightly. This magazine had a wonderful section on brownies, and I am slowly working my way through cooking them all. They turn out so well each time and are perfect for events since you can slice them up easily and everyone is happy. My other blog posts from this magazine can be read here and here.

The recipe is only to make one batch which serves 12 people.


Toffee Walnut & Caramel Brownie Ingredients

Chocolate Brownie:

450g Dark Chocolate, chopped

140g Butter

2 Cups (350g) Brown Sugar

4 Eggs

3/4 Cup (105g) Plain All Purpose Flour

Toffee Walnuts

1 cup (220g) Caster Sugar

3/4 Cup Walnuts, chopped (can easily substitute for pecans)

Caramel Topping

220g Butter

1 Cup (175g) Brown Sugar

1 Cup (250ml) Glucose Syrup (or light corn syrup)

1x 395g Can Sweetened Condensed Milk (I used the light version)

1 Teaspoon Sea Salt

1 Tablespoon Cocoa, sifted

1. Preheat the oven to 160 degrees

2. Start with the chocolate brownie. Place the butter and chocolate into a small saucepan over low heat and stir until melted and smooth. Set aside.

3. Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine.

4. Pour into a lightly greased rectangular tin (approx. 20cm by 30cm) that is lined with non-stick baking paper. Bake for 40-45 minutes or until cooked through, test with a skewer. Let the brownie layer then cool in the tin.

The brownie layer for the Toffee Walnut & Caramel Brownie recipe

5. Now for the toffee walnuts. Turn the oven up to 180 degrees.

6. On a baking tray place non-stick baking paper. Pour down the caster sugar and place in the oven for approximately 15 minutes. Keep an eye on the sugar as it will slowly start to melt  and can burn easily. You will notice it change to a beautiful golden colour, take it out of the oven and instantly pour the chopped walnuts over it and push them in to the toffee. I then placed the tray back in the oven for 2 more minutes so the nuts could lightly roast.

Set this aside to set. Peal the toffee off the baking paper and roughly chop up.

The walnut toffee layer of the chocolate caramel brownie.

7. For the caramel topping, melt the butter in a saucepan over low heat.

8. Gradually whisk in the sugar until well combined.

9. Add the glucose syrup (or light corn syrup if you have it), condensed milk and salt and increase the heat to high.

10. Cook for 15 minutes, stirring continuously or until thickened.

11. Remove the caramel from the heat, stir through the cocoa and pour over the brownie.

Chocolate brownie, caramel and walnut toffee layers all complete in the tin

12. Sprinkle with the roughly chopped toffee shards and place in the refrigerator for 2 hours or until set.

A piece of the Toffee Walnut Caramel Brownie Slice

Slice up to serve & enjoy


The Toffee Walnut and Caramel Brownie cut up into smaller pieces.

:Recipe sourced from Donna Hay Magazine- 10th Birthday Collectors Edition Oct/Nov 2011. Check out the back issue here.