Laura
Arnold
Lara M
Sara Dobson
CibbuanoLip-smacking Caramel fudge Chocolate brownies!
September 30th 2006 06:36
Caramel fudge Chocolate brownies
This is THE BEST BROWNIE recipe I have made so far! SO DELICIOUS! As in Overflowing, o-v-e-r-f-l-o-w-i-n-g, with Chocolate Goodness! It is a sweet, rich, chocolatey, moist brownie with caramel fudge pieces in the centre. I would say that this recipe is more like a ‘rich cake brownie’ variety as opposed to the ‘fudge brownie’ variety, so even though it is moist, it isn’t “wet” like fudge, but more like mud cake. I baked a batch for my friend’s Birthday yesterday and they were very well received (as most brownies are)!
I prefer eating them just slightly warmed so that the caramel fudge is softer, but they still taste delicious cold! Apparently Brownie’s are of American origin, (I wonder why I always think of girl scouts when I think of the word brownie?), and unexcitingly the name “brownie” simply refers to its dark brown colour. Oh dear. Well the name may not sound that exciting, but they taste SO good, that they simply should never be overlooked!
Caramel fudge Chocolate brownies
Ingredients: 185g unsalted butter, 200g dark chocolate chopped, 1 cup brown sugar, 2 eggs, 1 2/3 cup plain flour, 1/3 cup cocoa powder, 4 tbsp milk, 200g packet jersey caramels
Steps: Line a 23cm square cake pan with baking paper. Combine the butter and chocolate in a small bowl. Bring water to the boil in a small saucepan, then put the bowl containing the butter and chocolate over the saucepan, creating a waterbath, in order to melt the chocolate. Stir over medium heat until the chocolate melts. Transfer the mixture to a large bowl. Stir in the brown sugar and eggs.
Stir in sifted flour and cocoa powder until just combined.
Spread half the mixture over the base of the prepared pan, top with caramels, then remaining mixture. Bake in a moderate oven for approximately 40 minutes. Leave to cool in pan, then cut into squares/rectangles. Dust with icing sugar and serve with strawberries!
Makes 12
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Comment by Anonymous
Comment by natasha
Comment by Laura
Recipes Room
Comment by Anonymous
Comment by Laura
Recipes Room
You add the milk when you mix in the flour! Otherwise the mixture ends up being too thick.
And the brownies should be baked in a moderate oven, 180 degrees Celsius
Comment by Anonymous
Just wondering if these can be made the night before (want to use as Birthday cake for someone at work), and if they need to be served warm?
Thanks
Comment by Laura
Recipes Room
You can definitely make these the night before and they should still be fine (more than fine some might say) for the next day.
However in all likeliness the caramel fudge will harden overnight and hence not be *gooey*(as per picture), so for best taste and gooeyness i think heating them even for a few seconds in the microwave is better than no heating when eating!
Comment by Anonymous
Your pictures were very useful. I congratulate you on them. Not many people have the guts/time to put pictures on there. It helps so many customers if pictures (like yours) are on there.
Although, I think that you should update the recipe (and put in the milk and the temperature of the oven) on your page as soon as possible, since not many people read the comments
Well done though. If i have time, your brownies are the first thing that i will make.