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Utterly gorgeous, regularly requested at family & friend functions!
Grease a 20x30 cm lamington (slice) tin. Line the base and two long sides with non-stick baking paper.
Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water.
Stir in sugar, eggs, sifted flour and Jersey caramels, mix well. Pour into tin.
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.
I like to use a smaller, square cake pan instead of a slab pan, for thicker brownies (squares rather than bars).
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