Ingredients
125g butter, chopped
200g milk chocolate, chopped
½ cup caster sugar
1¼ cups plain flour, sifted
150g white chocolate, chopped
100g dark chocolate, chopped
2 eggs, lightly beaten
¼ cup toasted hazelnuts, halved
CARAMEL GANACHE
200g white chocolate, chopped
¼ cup cream
½ cup caramel top ‘n’ fill
Method
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Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.
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In a medium saucepan, melt butter and milk chocolate together on low, stirring. Stir in sugar. Cool 10 minutes.
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Lightly fold in flour, remaining chocolate and eggs. Spread mixture into pan, smoothing top.
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Bake 25-30 minutes, until firm to touch. Cool in pan. Trim edges and cut into 3cm squares.
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In a heatproof jug, combine chocolate and cream. Microwave on medium (50%) in 30-second bursts, stirring, until melted. Mix in caramel. Chill until thickened. Pipe onto brownie and top with hazelnut.
Cook's tips
If preferred, replace chopped dark chocolate with hazelnuts, pecans, walnuts or macadamias.
You might also enjoy making gluten-free chocolate and pecan energy bars