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GOOEY CHOCOLATE CARAMEL BROWNIES
PREP TIM
COOK TIME
TOTAL TIME
Chocolate caramel brownies - rich, moist chocolate brownie. Crisp on top with a gooey caramel centre.
Author: Nicky @ Kitchensanctuary.com
Recipe type: Dessert
Serves: 24
INGREDIENTS
- 150g good quality dark chocolate
- 185g unsalted butter
- 3 large eggs
- 275g golden caster sugar
- 50g plain flour
- 40g cocoa powder
- ½ tsp baking powder
- 60g ground almonds
- 170g frozen Cadbury's Caramel from a 200g bar (24 chunks from a 28 chunk bar)
INSTRUCTIONS
- Preheat the oven to 180c and line a baking tray that's approx. 20cmx30cm and 3cm deep with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
- Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Or alternatively melt the chocolate in the microwave in 30 second increments, giving it a stir each 30 seconds. Then add the butter for the last 30 seconds to melt. Stir and leave to cool slightly.
- Whisk the eggs and sugar on medium until thick and creamy in a large bowl using a mixer or hand whisk. The mixture should leave a trail that sinks after a second or two when you lift the whisk.
- Slowly whisk again, and pour the melted chocolate butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
- When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
- Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
- Take the caramel bar out of the freezer and break into pieces. Distribute the pieces on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the caramel into the mixture slightly and place the tray in the oven.
- Cook for 25 minutes.
- Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.
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