Caramel chocolate brownie


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


500 ml (2 c) castor sugar

125 ml (½ c) water

50 g butter

125 ml (½ c) cream


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.

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