Name: Choc-caramel mud brownies
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 32
Ingredients: 250g unsalted butter, chopped, plus extra melted, for greasing; 1 cup dark chocolate pieces; 1¼ cups white or wholemeal plain flour; ¼ cup wheatgerm; ½ tsp baking powder; 1¼ cups sugar; 4 free-range eggs, lightly beaten; 2 tsp vanilla extract; 20 Jersey caramels; 2 Tbsp thickened cream or milk; ½ cup pecans, toasted and chopped to serve (optional)

Choc-caramel mud brownies

Bake your way to sweet gooey goodness.

Serves 32

Prep

25M

Cook

25M

Total

50M

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Ingredients

250g unsalted butter, chopped, plus extra melted, for greasing

1 cup dark chocolate pieces

1¼ cups white or wholemeal plain flour

¼ cup wheatgerm

½ tsp baking powder

1¼ cups sugar

4 free-range eggs, lightly beaten

2 tsp vanilla extract

20 Jersey caramels

2 Tbsp thickened cream or milk

½ cup pecans, toasted and chopped to serve (optional)

Method

Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line a 22 x 32cm baking dish with foil, extending the foil over edges of pan. Lightly grease foil with melted butter.

In a medium saucepan, heat butter and chocolate over low heat, stirring until melted and smooth. Cool for 5 minutes. In a small bowl, combine flour, wheatgerm and baking powder.

Stir sugar into chocolate mixture. Whisk in eggs and vanilla. Add flour mixture, stirring. Spread into prepared pan, smoothing the top.

Bake for 20-25 minutes until edges are dry and top is crackled and evenly set. Cool in pan on a wire rack.

Microwave caramels and cream on medium for 1 minute until melted and smooth, stirring twice. Drizzle caramel over sliced brownies. Sprinkle with pecans, if desired, and serve. Store undrizzled brownies for up to 2 days at room temperature.

COOK’S TIP

Make yours gluten-free by using buckwheat flour instead of wholemeal flour and wheatgerm.

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Ingredients

Method

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