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 

1. Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.

2. 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.)

3. 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.

4. 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)

5. 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.
6. Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.

7. Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.

8. 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.

9. Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.

10. Allow the brownies to cool for 1 hour before cutting them into squares.

11. Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!

The post Fudgy caramel brownies with Selati appeared first on MyKitchen.

Is there any other way to enjoy this classic chocolate treat? With a melting gooey texture, these fudgy chocolate brownies are divine!

MAKES 12 // COOKING TIME 1 hour 15 min

INGREDIENTS
240 g milk chocolate, coarsely chopped
115 g butter
150 g white sugar
50 g brown sugar
3 eggs
1 tsp vanilla essence
80 g flour
2 tbsp cocoa
¼ tsp salt
180 g milk chocolate chips

METHOD
1. Preheat oven to 180°C and place the oven rack in the lower third position. Line a square baking tin with baking paper, leaving an overhang on sides.
2. Melt chocolate and butter, stirring constantly. Remove from heat, pour into a bowl and cool slightly for 10 minutes.
3. Whisk the white and brown sugar into the cooled chocolate mixture. Add eggs, 1 at a time, whisking until smooth after each addition. Whisk in the vanilla.
4. Gently fold in the flour, cocoa and salt. Fold in chocolate chips.
5. Pour the batter into the tin and bake for about 35 minutes. The brownies should begin to pull away from the edges of the tin and a toothpick inserted into the centre should come out with only a few moist crumbs. (Keep an eye on the chocolate brownies after 30 minutes, using the toothpick test to see of they are done.)

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Once you’ve perfected this recipe, step up your game with our red velvet fudge.

The post Melt-in-your-mouth fudgy chocolate brownies appeared first on MyKitchen.