Chocolate caramel brownie
Chocolate caramel brownie
Ingredients:
150g butter, chopped
180g dark chocolate, chopped
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
2 tbsp NOMU cocoa powder
220g-block caramello chocolate, frozen, chopped
NOMU Cocoa powder, to decorate
Method:
Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides
with baking paper, allowing a 2cm overhang a long ends.
Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.
Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.
Set aside to cool completely.
Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powde
Ingredients:
150g butter, chopped
180g dark chocolate, chopped
1/2 cup caster sugar
2 eggs, lightly beaten
1 1/4 cups plain flour
2 tbsp NOMU cocoa powder
220g-block caramello chocolate, frozen, chopped
NOMU Cocoa powder, to decorate
Method:
Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides
with baking paper, allowing a 2cm overhang a long ends.
Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.
Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.
Set aside to cool completely.
Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powde
Chocolate caramel brownie
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
