Caramel chocolate brownie

  • 50 mins cooking
  • Makes 12 Item
  • Print


Caramel chocolate brownie
  • 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


Caramel chocolate brownie
  • 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.