This deadly delicious rich brownies is something you MUST try if you’re a chocolate lover, but don’t ask about calories, just eat and enjoy :-D . My friends just LOVE IT.
First, make sure you prepared the toffee in advance, by cooking the sweetened condensed milk tin, NOT OPENED, in boiling water over low heat for 2 hours. Set aside to cool for 15-20 minutes before opening. Make sure water DOES NOT EVAPORATE till the end.
Place Brownies ingredients all in a big mixing bowl (except 2 tbsp water), and mix with electric mixer for 3 minutes on medium speed.
Pour ½ brownies mix in a greased and floured with cocoa 9 x 12 inch ( or 8x10 inch if you want thick Brownies) rectangular baking tray (or use baking paper instead). Spread and level the surface.
Bake in 350F (180C) preheated oven for about 10 minutes.
Take tray out of the oven, let cool for 10 minutes.
Sprinkle chopped chocolate over brownies in the tray. Spoon-drop Toffee over the chocolate, and spread carefully.
Add the 2 tbsp water remained from step #2 to the other half of Brownies dough, stir then spoon-drop it over the Toffee layer and spread carefully.
Place back in the oven and continue baking for another 30-35 minutes or till surface springs back when touched.
Set aside to cool to about 20 minutes before cutting.
****While baking, Prepare caramel sauce: melt sugar+ 1 tsp water over low heat till caramel brown in colour. Remove from heat and add whipping cream and stir well. Return back to heat to melt any caramelized sugar which became solid. Sauce is ready.
****Prepare chocolate sauce: melt butter. Add cocoa, stir. Add sugar+ vanilla, stir. Add milk slowly and stir to reach the consistency you require. Sauce is ready.
****For assembly: place a square piece of WARM brownies in a serving plate, add 1 scoop vanilla on top. Drizzle with some chocolate and caramel sauce over ice cream. Sprinkle some walnuts on top.
You can cook and prepare Toffee can in advance and keep it to be used at any time.
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