I've only made it once so far, but I will definitely be making it again. The recipe says to use caramel easter eggs, but I used a block of caramello chocolate instead (though I might use Rolos next time).
Here's the link where I found it:
http://www.taste.com.au/recipes/18322/chocolate+caramel+brownie
And here's the cut-and-paste recipe from the website:
Makes
15
Ingredients
- 125g unsalted butter
- 200g dark chocolate, chopped
- 3/4 cup caster sugar
- 3 eggs, lightly beaten
- 1 cup plain flour, sifted
- 2 x 110g packets caramel Easter eggs (we used Red Tulip)
- cocoa powder, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang at all sides.
Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth and combined. Remove from heat. Stir in sugar. Set aside for 5 minutes.
Stir in beaten eggs and flour. Pour mixture into prepared pan. Spread top evenly with a spatula. Press chocolate eggs in brownie mixture. Bake for 25 minutes or until brownie is firm to touch. Cool in pan. Cut into 15 squares. Serve dusted with cocoa powder.
The only thing I don't like about this recipe is that you need to have the caramello chocolate ready whenever you want to cook it. So, it probably needs a bit more planning than something straight out of the pantry, since if there's a block of chocolate in the cupboard, I'd be really tempted to eat it straight and not wait to cook (although these brownies really are worth waiting for!).
I made this again last night and used 3 packets of Rolos and it worked really well. Gee this slice is yummy! The Rolo is chewier and stickier than the caramello was, but I think I liked it much better.
ReplyDeleteDid I say it was yummy?