Recipe

Caramel brownie

Apr 27, 2013 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Makes 20 Item
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Ingredients

Caramel brownie
  • 125 gram butter, at room temperature
  • 200 gram dark chocolate melts
  • 3/4 cup caster sugar
  • 3 eggs, lightly beaten
  • 1 cup plain flour
  • 380 gram can top'n'fill caramel
  • 50 gram white chocolate, coarsely chopped

Method

Caramel brownie
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line a 28X18cm (base measurement) slice pan with baking paper. extending paper at long sides for handles.
  • 2
    Place butter and dark chocolate in a small saucepan over moderately low heat. Stir until just melted. Remove from heat: stir in sugar. Transfer mixture to a medium bowl; stir in egg and flour.
  • 3
    Pour mixture into prepared pan and marble spoonfuls of caramel through brownie mixture. Sprinkle with white chocolate. Bake for 25 minutes or until just set (mixture should still be a little moist at centre). Remove from oven. Cool in pan. Cut into pieces.

Notes

Use milk or white chocolate instead of dark chocolate.

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