Ingredients
360g dark chocolate, 70% cocoa, buttons or roughly chopped
150g unsalted butter
5 free range eggs
230g caster sugar
80g plain flour
360g dark chocolate, 70% cocoa, buttons or roughly chopped
150g unsalted butter
5 free range eggs
230g caster sugar
80g plain flour
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Methods
1
Preheat a fan forced oven to 140C.
2
Place the chocolate and butter into a saucepan, place over a very low heat, stirring until melted and glossy, remove and set aside.
3
Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.
4
Fold in the flour and then with the beater running, carefully pour in the chocolate and 100g of Salted Brandy Caramel. Mix until smooth, this will take approximately 2 minutes.
5
Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.
6
Dot the remaining caramel on top of the brownie mixture and then using the handle of a spoon, drag the caramel through the batter to create a swirl pattern.
7
Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.
8
Set aside to cool completely before cutting into even pieces to serve.
Tip: This brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring to room temperature.
9
See our range of quality caramels for more delicious inspiration.
1
Preheat a fan forced oven to 140C.
2
Place the chocolate and butter into a saucepan, place over a very low heat, stirring until melted and glossy, remove and set aside.
3
Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.
4
Fold in the flour and then with the beater running, carefully pour in the chocolate and 100g of Salted Brandy Caramel. Mix until smooth, this will take approximately 2 minutes.
5
Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.
6
Dot the remaining caramel on top of the brownie mixture and then using the handle of a spoon, drag the caramel through the batter to create a swirl pattern.
7
Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.
8
Set aside to cool completely before cutting into even pieces to serve.
Tip: This brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring to room temperature.
9
See our range of quality caramels for more delicious inspiration.
