Name: Caramel chocolate brownie
Cook time: 50 min
Total time: 50 min
Ingredients: 185 gram unsalted butter, chopped; 200 gram dark chocolate, coarsely chopped; 1 1/2 cup (330g) caster sugar; 3 eggs, lightly beaten; 1 2/3 cup (250g) plain flour; 1/3 cup (35g) cocoa powder, plus extra for dusting; 200 gram packet jersey caramels, sliced

Ingredients

185 gram unsalted butter, chopped

200 gram dark chocolate, coarsely chopped

1 1/2 cup (330g) caster sugar

3 eggs, lightly beaten

1 2/3 cup (250g) plain flour

1/3 cup (35g) cocoa powder, plus extra for dusting

200 gram packet jersey caramels, sliced

Method

1.Preheat oven to 180°C. Grease a 23cm square slab cake pan and line base and sides with baking paper, extending paper 5cm above sides of pan.

2.Stir butter and chocolate in a medium saucepan over low heat until smooth.

3.Transfer mixture to a large bowl; stir in sugar and egg. Stir in sifted flour and cocoa until mixture is just combined.

4.Spread half the mixture over base of pan, top with caramels, then remaining mixture. Bake about 40 minutes. Cool brownie in pan, then cut into squares. Dust with extra sifted cocoa to serve.

If you like, decorate the brownie with white chocolate curls just run a vegetable peeler down the side of a just slightly warmed chocolate block. Jersey caramels are available at supermarkets in the confectionery aisle.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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