One of my most requested recipes both in and outside of school is for these chocolate caramel brownies. Not so sweet to be sickening and with the perfect amount of gooey caramel to curb your cravings these are always a winner.
My top tip would be to go half and half on the chocolate. My preference is to use half Cadbury's chocolate and half dark chocolate.
I tend to always have a stash of Lindt lurking in the cupboard for those days I need a 70% pick me up! This recipe is a great way to use up any leftover Easter eggs should you still have any left.
Happy Baking!
Ingredients:
200g REAL butter
200g chocolate broken into pieces (100g dark + 100g milk)
125g soft brown sugar
125g caster sugar
4 eggs beaten
1 tsp vanilla extract
125g plain flour
1 tbsp cocoa
126g bag Rolo pieces (1/2 chopped, 1/2 left whole)
Method:
- Preheat oven to 170 deg (150 fan)
- Line a high sided baking tin with parchment paper.
- Place butter and broken chocolate pieces into a saucepan and melt oven a gentle heat. Careful not to let it burn as the chocolate may seize and go lumpy.
- In a large bowl beat the eggs, vanilla and both sugars together using an electric mixer for 8-10 mins until pale, thick and fluffy.
- Pour in the melted butter/choc mixture and whisk in.
- Remove mixer and sieve in flour and cocoa and fold in using a metal spoon- I like to do this in two lots. Mixing gently to avoid knocking all the air out.
- Mix the chopped rolos through the batter and pour into the tin.
- Press the whole rolos throughout the top surface.
- Bake in middle of oven for 25-35 mins until firm to the touch but slightly gooey in the centre - they will continue to cook and set as they cool in the tin.
- Cut into squares, dust with some icing sugar and serve warm - chocolate, caramel heaven!
