Description
Makes 16 Brownies
Ingredients
Units
Scale
For the Brownie Base –
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
For the Caramel Middle –
- 150g Dark Soft Sugar
- 150g Unsalted Butter
- 397g Condensed Milk
For Chocolate Topping –
- 200g Dark Chocolate
- 30g Unsalted Butter
- Edible Glitter
Instructions
- Oven to 180C, line an 8″ square tin and put it to one side. In a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in.
- Pour the brownie base into the prepared tin and smooth over the surface.
- Bake for 20-25 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool.
- To make the caramel middle, in a large pan, melt the butter, sugar and condensed milk together. Breaking up any sugar lumps, and once melted. bring to a rapid boil for a minute or until the mixture thickens. Keep stirring throughout. Take the pan off the heat, and pour the caramel over the cool brownie. Leave to cool at room temperature then transfer to the fridge for at least a couple of hours or overnight.
- Once the caramel has set, melt the dark chocolate and the oil, over a bain-marie gently. Pour over the top of the caramel, and quickly move the tin around to move the chocolate around to coat the caramel. Dust with edible glitter and let the chocolate set before cutting into slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Method: Bake
- Cuisine: American