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Monday, November 22, 2010

Caramel Brownie

Caramel Brownie 
I decided to take part in Magazine Mondays again, a little weekly event run by Cream Puffs in Venice.  This time I made Caramel Brownie.  The recipe comes from the October 2010 issue of the New Zealand recipes+ magazine.  It was really simple to make :)

in tin

Makes: 20 pieces          Preparation: 10 minutes          Cooking: 30 minutes

125g butter, at room temperature
200g dark chocolate melts
¾ cup caster sugar
3 eggs, lightly beaten
1 cup plain flour
380g can caramel condensed milk
50g white chocolate, chopped coarsely

Preheat the oven to 180˚C.  Grease and line a a 28 x 18cm slice pan with baking paper.

Place butter and dark chocolate in a small saucepan over a moderately low heat.  Stir until just melted.  Remove from heat and stir in sugar.  Transfer the mixture to a medium bowl and stir in the flour and eggs.

Pour the mixture into the prepared tin.  Marble spoonfuls of caramel through the brownie mixture.  Sprinkle the white chocolate over the top.  Bake for 25 minutes or until just set (mixture should still be a little moist in the centre).  Remove from oven and cool in the pan.  Cut into pieces.

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