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Choc-caramel brownie pudding and hot fudge sauce
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulgent chocolate brownie biscuit pudding.
Ingredients:
  • Melted butter, to grease
  • 200g pkt dark cooking chocolate, coarsely chopped
  • 200g butter, chopped
  • 2 egg yolks
  • 270g (1 1/4 cups) caster sugar
  • 115g (3/4 cup) plain flour
  • 35g (1/3 cup) cocoa powder, sifted
  • 200g pkt Caramel Crowns
  • Vanilla ice-cream, to serve
  • 200g dark chocolate, finely chopped
  • 250ml (1 cup) thickened cream
Instructions:
  • Preheat the oven to 160°C. Grease a 16 x 26cm slice pan with melted butter and line it with baking paper, allowing the sides to hang over.
  • Melt the chocolate and butter in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then let it cool slightly before transferring to a larger bowl.
  • In a jug, vigorously whisk together the eggs and egg yolks until fully combined. Pour the mixture into the chocolate mixture and stir until well blended. Fold in the sugar, flour, and cocoa powder until fully incorporated.
  • Pour half of the mixture into the lined pan. Arrange the biscuits evenly on top, gently pressing them into the mixture. Pour the rest of the chocolate mixture over the biscuits, spreading it gently to cover them. Smooth the surface.
  • Bake for 40 minutes, or until a skewer inserted into the center comes out with crumb clinging to it. Allow to cool briefly.
  • In a small saucepan over low heat, combine the chocolate and cream. Stir frequently for about 5 minutes until a smooth texture is achieved for the hot fudge sauce.
  • Slice the brownie into pieces and enjoy with a dollop of ice cream and drizzle of hot fudge sauce.

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