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Bourbon caramel chocolate traybake recipe

Bourbon caramel chocolate traybake recipe

20 ratings

This irresistible traybake has a hidden layer of salted caramel (with a boozy bourbon kick) running through a rich dark chocolate brownie, making it the perfect treat to bake for a special occasion. Perhaps something Dad would like on Father's Day or to be packed up in the tin ready for a picnic. See method

  • Makes 16
  • 30 mins to prepare and 45 mins to cook, plus cooling
  • 298 calories / serving
  • Vegetarian


  • 100g butter
  • 200g dark chocolate, broken into chunks
  • 4 medium free range eggs, beaten
  • 250g golden caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • 50g cocoa powder

For the caramel

  • 100g granulated sugar
  • 1 tbsp bourbon (optional)
  • 50g butter, at room temperature, cubed
  • 60ml double cream
  • ½ tsp sea salt

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    9g 46%
  • Sugars

    30g 33%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 36.2g Protein 3.8g Fibre 0.7g


  1. To make the caramel, heat the sugar in a saucepan over a medium-low heat. Cook for 10-12 mins, stirring once or twice, until the sugar has melted. Remove from the heat. Add the bourbon (if using) and mix well, then stir in the butter. Pour in the cream and add the salt. Mix well. Leave to cool for 15-20 mins, stirring occasionally.
  2. Preheat the oven to gas 4, 180°C, fan 160°C and line a 22cm square baking tin with nonstick baking paper. Put the butter and chocolate in a heatproof bowl. Set over a pan of barely simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Remove from the heat, mix well and set aside to cool for 5 mins.
  3. Beat the eggs and caster sugar in a bowl with an electric whisk for 2-3 mins until fluffy and light in colour. Fold into the chocolate mix. Add the flour, baking and cocoa powders and a small pinch of salt; fold together. Tip half the mix into the lined tin and smooth to evenly cover. Spoon the caramel on top and spread out evenly. Top with the remaining chocolate mixture. Bake for 20-25 mins until just set on top.
  4. Leave to cool in the tin, then cut into squares to serve. They will keep in a sealed container for 2-3 days.

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