Caramel Brownies

Pudding

Ingredients

115g butter, cubed
150g choccy
25g cocoa powder
3 eggs
200g sugar
140g flour
125g dulce de leche
100g hazelnuts

Choccy sauce and cream to serve

Method

  1. Melt choc and butter in a bowl over barely simmering water (don’t let the water touch the bowl)
  2. Remove from heat, whisk in cocoa, then eggs, then sugar, then quickly fold in flour and nuts
  3. put half the batter into a greased lined 20cm square tin
  4. Drop dollops of half the dulce de leche randomly over the mix, swirl just a little
  5. Add rest of batter, then rest of dulce
  6. Bake at 170c for 20-25 mins
  7. Cut into 75-100mm squares, serve with choc sauce and cream

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