Preparation: 15 min
Cooking: 25 min
Resting: 3 hours
Makes 12
100 g dark chocolate, chopped
125 g butter
250 ml (1 c) brown sugar
2 eggs
125 ml (½ c) flour
15 ml (1 T) cocoa powder
Caramel
500 ml (2 c) castor sugar
125 ml (½ c) water
50 g butter
125 ml (½ c) cream
Chocolate
300 g dark chocolate, chopped
125ml (½ c) cream
Preheat oven to 180 °C and line a square cake tin with baking paper.
1. Put the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Put the brown sugar, eggs, flour and cocoa powder in a bowl with the chocolate mixture and mix until well combined. Pour into a lightly greased 20-cm square cake tin lined with baking paper and bake for 20 minutes or until set. Allow to cool in the tin.
2. Caramel: Put the castor sugar and water in a small saucepan over low heat and stir. When the sugar is dissolved, increase the heat and bring to the boil. Cook while stirring for 8 minutes or until golden. Add the butter and cream and stir until well combined.
3. Pour the caramel mixture over the brownie, smoothing the top, and set aside for 30 minutes or until almost set.
4. Chocolate ganache: Put the chocolate and the cream in a saucepan over very low heat and stir until the chocolate has melted and smooth. Pour the ganache over the caramel and allow it to cool for 3 hours or until set. Put it on a plate and cut into cubes.
