Chocolate caramel brownie


These brownies are an ideal Easter treat.

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

  1. 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.
  2. 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.
  3. 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.

Source

Simply Food
Recipe by Kim Coverdale

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