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Chocolate caramel brownie
Chocolate caramel brownie
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Rich and indulgent Easter brownies.
Ingredients:
  • 125g unsalted butter
  • 200g dark chocolate, chopped
  • 3 eggs, lightly beaten
  • 250.00 ml plain flour, sifted
  • 2 x 110g packets caramel Easter eggs (we used Red Tulip)
  • cocoa powder, to serve
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Grease and line an 18cm x 28cm rectangular slice pan with baking paper, leaving a 2cm overhang on all sides.
  • In a saucepan over low heat, melt butter and chocolate together until smooth and combined, stirring constantly for 2 to 3 minutes. Remove from heat and mix in sugar. Let it sit for 5 minutes before using.
  • Combine beaten eggs and flour, then transfer the mixture into a prepared pan. Evenly spread the top using a spatula. Gently press chocolate eggs into the brownie mixture. Bake for 25 minutes or until the brownie is firm. Allow it to cool in the pan before cutting it into 15 squares. Serve dusted with cocoa powder.

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