These Daim Brownies are the perfect mix of soft and crunchy, with smooth chocolate brownies studded with shards of crunchy almond caramel!
This Daim Brownies recipe is a fun one to prepare, as you get to smash up a load of chocolate. You might like to save it for a bad day and take out your frustrations on a few bars of chocolate before treating yourself to the results: a delicious tray of brownies!
With crisp almond caramel covered in smooth Swedish chocolate, Daim bars are the perfect filling for brownies, bringing sweetness, warm, nutty tones, and a little crunch.
To make your brownie batter, you'll melt chocolate and butter together, then gradually add the remaining ingredients - sugar, eggs, vanilla and flour - before finally folding in handfuls of smashed-up Daim bars.
Once you have your Daim bar batter, pour the mixture into a lined baking tin, drizzle with caramel sauce, and bake!
As a big fan of Daim bars, let me tell you, the toughest part is waiting to dig in as your kitchen fills with deeply chocolatey aromas!
These brownies are so fudgy, you're sure to love them. Sneak one for elevenses or pop one in your bag to enjoy on the go.
Since the caramel in Daim Bars is almond flavoured, I also love serving these brownies with chopped nuts, vanilla ice cream and a drizzle of warm almond butter and caramel sauce. It makes for a seriously special dessert.
The detailed instructions are below if you want to try my Daim Brownies recipe.
I've included plenty of useful tips and links to any special equipment I used. Plus, there are some clear photos so you can see how your Daim Brownies should look every step of the way. Happy baking!
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free-range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To assemble
- 75 g (2.6 oz) caramel sauce
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the brownie batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl.
Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Tip in the chopped Daim bars.
Fold through.
Assemble
Pour the brownie batter into your prepared tin and level off.
Drizzle with the caramel.
Swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Enjoy!
Print this Daim bar brownies recipe
Daim Brownies Recipe
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free-range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To assemble
- 75 g (2.6 oz) caramel sauce
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Make the brownie batter
- Preheat the oven to 180C (160C fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
- Tip in the chopped Daim bars and fold through.
Assemble
- Pour the brownie batter into your prepared tin and level off.
- Drizzle with the caramel and swirl a little with the handle end of a spoon.
- Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Nutrition
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