It’s the most wonderful time of the year – and the perfect time to treat yourself to a yummy dessert. Spoil your family with these decadent fudgy caramel brownies. It’s the ultimate festive treat!
Serves 9 // Hands-on time: 20 minutes // Hands-off time: 40 minutes
Ingredients
1 cup (200g) Selati Pure White Sugar
1¼ cups (243g) Selati Muscovado Sugar
1 cup (227g) butter, melted
½ cup cream
3 large eggs
2⅓ slabs (350g) dark chocolate, melted
½ cup (56g) self-raising flour
Want to try them in the microwave? Microwave cooking times may vary due to wattage. Use the timings below as a guide.
Method
- Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.
- Place a medium-sized pot on medium-high heat. Add the Selati Pure White Sugar and ¼ cup of water and stir the mixture once. Simmer the mixture for 4-5 minutes until it turns light amber in colour, being careful not to stir the mixture while it’s simmering. (Tip: stirring the sugar mixture will form lumps.)
- Remove the pot from the heat and whisk in the cream and ¼ cup of butter. Add the bubbling caramel back to the heat and whisk for 1 minute until the caramel is well dissolved and silky smooth. Transfer the caramel to a bowl and set aside to cool.
- In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the Selati Muscovado Sugar and whisk until the mixture has thickened. (Tip: Muscovado sugar adds a delicious nutty flavour to your bake)
- Add the melted chocolate and remaining ¾ cup of melted butter to the bowl and fold the ingredients until combined. Sieve in the flour and gently fold until a smooth brownie batter has formed.
- Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.
- Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.
- Remove the brownie from the oven and generously drizzle half the caramel over the batter, reserving the remaining half for serving. Add the remaining ¼ of the brownie batter over the caramel.
- Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.
- Allow the brownies to cool for 1 hour before cutting them into squares.
- Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!
