Chocolate, caramel and walnut brownie
Enjoy a bite of delightful decadence with these chocolate, caramel and walnut brownies, which are lovely both as a sweet afternoon treat or with ice cream for dessert. That caramel condensed milk drizzle is just perfection!
- 30 mins preparation
- 30 mins cooking
- Makes 24 small squares
Print
For more decadent ideas like this, check out our collection of 16 irresistible chocolate brownie recipes, or opt for a refined-sugar-free version like in the video below!
Ingredients
- 250 g butter
- 2 cups brown sugar
- 3/4 cup cacao powder or cocoa
- 1 tsp vanilla paste
- 3 eggs
- 1 1/4 cups plain flour
- 1/2 cup ground almonds
- 1/2 cup chopped walnuts, plus ¼ cup extra for topping (optional)
- 1/2 can (190g) caramel condensed milk
Method
- 1Preheat the oven to 175°C and line a brownie tin (about 27cm x 18cm) with baking paper.
- 2Melt butter, pour into a large bowl and let it cool for 15 minutes. Whisk the brown sugar, cacao and vanilla into the butter until smooth.
- 3Using a wooden spoon, beat in 1 egg then a third of the flour. Repeat with remaining eggs and flour then stir in the ground almonds and walnuts.
- 4Pour into tin then drizzle over the caramel condensed milk and swirl it into the mixture with a toothpick or skewer. Dot extra walnuts over the top if desired. Bake for 25-30 minutes until just set in the centre.
- 5Cool in the tin then slice into squares and transfer to a container.
Notes
For a fudgy brownie, cook it a little less; for a more cake-like texture, cook it a little longer. To use up the leftover caramel condensed milk, try making these caramel banana boats or these malteser and salted caramel donuts!
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