It’s been such gloomy and unpredictable weather lately that when it poured with rain yesterday afternoon it was the perfect time to potter in the kitchen and make something delicious and incredibly easy. I ended up making dark chocolate & caramel brownies and they are amazing, Ben thought all of his Christmas’s had come at once when he came home and saw what I’d baked. These really were the perfect treat for a rainy night in curled up on the couch with a cup of tea and watching Downton Abbey. x
Click read more for the recipe.
Dark Chocolate & Caramel Brownie
400g dark chocolate, chopped
280g butter, chopped
2 teaspoons vanilla
2 cups brown sugar
1 cup plain flour
1 tin caramel or dulche de leche
Preheat oven to 180°C. In a small saucepan, place half of the chocolate, vanilla and all of the butter and melt over a low heat. Allow to cool sightly. In a large bowl, whisk the sugar and eggs together and then the chocolate mixture until smooth. Stir through the sifted flour and remaining chocolate until smooth.
In a 20cm x 30cm tray lined with baking paper, pour half of the mixture in and then dollop the caramel through out the brownie mixture, add the rest of the mixture. Bake for 30-35min or until a skewer comes out almost clean. Cool in tray and then cut into squares.
This recipe would be amazing with walnuts or pecans - it will also keep for 3 to 4 days in an air tight container… that’s if it lasts that long. x