Topped with caramel ganache, these bite-sized brownie treats are a little fancier than your average chunky cafe-style offering. Serve them on a tiered stand for a gorgeous afternoon tea at home.
Ingredients
Method
Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.
In a medium saucepan, melt butter and milk chocolate together on low, stirring. Stir in sugar. Cool 10 minutes.
Lightly fold in flour, remaining chocolate and eggs. Spread mixture into pan, smoothing top.
Bake 25-30 minutes, until firm to touch. Cool in pan. Trim edges and cut into 3cm squares.
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 need
You might also enjoy making gluten-free chocolate and pecan energy bars
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