Ingredients
- 175 grams butter (chopped)
- 200 grams dark chocolate (chopped)
- 1 cup brown sugar (firmly packed)
- 3 large eggs (lightly beaten)
- 1.5 cups all-purpose flour (plain)
- 200 grams caramels (jersey caramels, chopped)
How to Make
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Step 1: Grease a 20cm x 30cm lamington (slice) tin and line the base and have the baking paper hanging over the two long sides.
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Step 2: Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
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Step 3: Stir in sugar, eggs, sifted flour and jersey caramels, mix well and pour into prepared tin.
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Step 4: Bake at 180C for about 30 minutes or until firm to touch.
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Step 5: Leave to cool in the tin for about 10 minutes before turning out onto a wire rack.
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Step 6: If you would like a thicker brownie use a square cake pan instead of a slab pan (squares rather than bar) and cook for slightly longer.
We hope you enjoy this recipe!
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