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Chocolate Caramel Brownies

Utterly gorgeous, regularly requested at family & friend functions!



  • 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.


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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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Chocolate Caramel Brownies.


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