Caramel Swirl Brownie

INGREDIENTS

  • Dark chocolate
  • 150g Unsalted butter
  • 80g Egg
  • 5 Free range eggs
  • 80g Plain flour
Print Recipe

Preheat a fan forced oven to 140C.

Place the chocolate and butter into a saucepan, place over a very low heat, stirring until melted and glossy, remove and set aside.

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.

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.

Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.

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.

Place into the preheated oven and bake for 45 to 50 minutes, ensuring the brownie is still quite soft and moist.

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.

See our range of quality caramels for more delicious inspiration.