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Caramel Ripple Brownie

Kids can't get enough of these easy-to-make brownies with fudgy topping. They are much easier to slice than a cake, so are great for children's parties.


  • For the caramel ripple


  • 1.

    Preheat oven to 170c. Line a 20cm square shallow cake tin with silicone paper. Break up the chocolate into a heatproof bowl and add the butter. Set over a pan of gently simmering water and melt, stirring occasionally.

  • 2.

    For the caramel ripple, combine the soft cheese, muscavado sugar, vanilla extract and egg in a bowl and mix well until evenly blended. Set aside. Stir the eggs and sugar into the chocolate mixture, then sift over the flour and gently fold in. Spoon half the chocolate mixture into the prepared tin, then alternately dollop teaspoonfuls of the caramel mixture and the remaining chocolate mixture on top. Using a chopstick or skewer, lightly ripple together to make a marbled top.

  • 3.

    Bake for 25-30 minutes until just set. Leave to cool in the tin for 5-10 minutes before cutting into squares. Transfer to a wire rack to cool completely.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Caramel Ripple Brownie.


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