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Maggie Beer

Choc caramel brownie 1

Dark Chocolate and Vino Cotto Caramel Brownie

Choc caramel brownie 1

Step 1: Preheat a fan forced oven to 140C.

Step 2: Place the chocolate and butter into a saucepan, place over a very low heat, stirring until melted and glossy, remove and set aside.

Step 3: Place the eggs and caster sugar in the bowl of an electric mixer. Whisk until pale and creamy, this will take approximately 4 to 5 minutes.

Step 4: Fold in the flour and then with the beater running, carefully pour in the chocolate. Mix until smooth, this will take approximately 2 minutes.

Step 5: Pour the mixture into a baking tray (20cm x 28cm x 3.5cm) lined with baking paper.

Step 6: Place into the preheated oven and bake 45 to 50 minutes, ensuring the brownie is still quite soft and moist.

Step 7: Remove from oven and set aside to cool completely.

Step 8: To assemble, spoon the caramel over the top and using the back of a spoon, roughly spread over the surface of the brownie. Cut into 6 to 8 even pieces before serving.

Tip: To make this recipe gluten free just replace the plain flour with gluten free plain flour at the same ratio. Without the caramel on top, this brownie is freezable and has a shelf life of up to 3 months or 2 weeks in the fridge. To serve, bring the brownie to room temperature and top with the Dark Chocolate & Vino Cotto Caramel.

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