Ingredients
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
3 eggs
3⁄4 cup plain flour
2 tblsps self-raising flour
2 tblsps cocoa
1⁄4 cup bottled salted caramel dessert topping
2 x 50g Crunchie chocolate bars, coarsely chopped
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 2cm above edges.
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Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
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Stir sugar into warm chocolate mixture. Cool for 15 minutes.
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Whisk eggs, one at a time, into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
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Drizzle caramel evenly over top. Sprinkle with chocolate bars.
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Cook in a moderately slow oven (160C) for about 45 minutes, or until just firm to touch. Remove. Transfer pan to a wire rack to cool completely.
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To serve, lift brownie out of pan. Cut into squares.
This recipe originally appeared on New Idea Food