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RG63

Chocolate Caramel Brownies

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Utterly gorgeous, regularly requested at family & friend functions!

Serves 12 to 16

Ingredients

  • 175g butter, chopped
  • 200g dark chocolate, chopped
  • 1 cup brown sugar, firmly packed
  • 3 eggs, lightly beaten
  • 1 2/3 cup plain flour
  • 200g jersey caramels, chopped
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Method

  1. Grease a 20x30 cm lamington (slice) tin. Line the base and two long sides with non-stick baking paper.
  2. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water.
  3. Stir in sugar, eggs, sifted flour and Jersey caramels, mix well. Pour into tin.
  4. Bake at 180 degrees C for about 30 mins or until firm to touch. Leave to cool in tin for about 10 mins before turning out onto a wire rack.
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Notes & Tips

I like to use a smaller, square cake pan instead of a slab pan, for thicker brownies (squares rather than bars).

Recipe Rating

4
Preparation Time: 20M
Cooking Time: 40M

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