Preheat oven to 160C. Grease and line a 20cm
square cake pan with baking paper. Remove white
centre from jersey caramels and dice. Discard
white pieces. Finely chop 100g of the chocolate
and set aside. Break remaining 300g of the
chocolate into pieces and put in a non-stick
saucepan with butter over medium-low heat. Stir
until chocolate and butter have melted and a
smooth mixture forms. Remove from heat. Add sugar
and vanilla. Stir eggs into chocolate mixture.
Sift plain flour and self-raising flour over
chocolate mixture and stir until well combined.
Add reserved 100g chocolate. Add half of the
chopped jersey caramels. Stir until well combined.
Spoon into prepared pan and smooth top.
Bake for 35–40 minutes or until a skewer inserted in
the centre comes out with moist crumbs clinging to
it. Stand in pan until cold.
To make caramel sauce, combine remaining jersey
caramels and cream in a non-stick saucepan over low
heat. Stir constantly until caramels melt and a
rich, smooth sauce forms.
Serving
Suggestions
Cut brownies and serve with sprinkled icing sugar and caramel sauce.
Originally Submitted
9/25/2012
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