Caramel Crown Brownies Recipe
Caramel Crown Brownies Recipe
These brownies could quite possibly be the most decadent brownies on earth. And I have made a LOT of brownies; salted caramel, rum and raisin, brownie cheesecake, brown butter and pecan (and they are all fabulous) but there is something about having a chocolate and caramel cookie INSIDE a brownie and then putting ice cream and hot fudge on top, well…… you may just think you’ve died and gone to heaven. And these are super easy too!
Ingredients
200g dark chocolate
200g butter, chopped
3 eggs
2 egg yolks
270g (1 1/4 cups) caster sugar
115g (3/4 cup) plain flour
35g (1/3 cup) cocoa powder
1 1/2 packets Arnott’s Caramel Crowns
Hot fudge sauce & vanilla ice cream to serve (optional)
Method
Pre-heat oven to 180C/160C fan-forced/350F. Line a square baking pan (23cm x 23cm) with non-stick baking paper on the bottom and sides. Melt the butter and chocolate together in a heat proof bowl set over a pan of simmering water (do not let the bowl touch the water) and set aside to cool slightly.
Whisk the egg yolks and eggs together in a large bowl and add the sugar, flour and cocoa powder then the chocolate and butter mixture and combine with a wooden spoon. Pour half the batter into the pan and top with the biscuits then cover with the remaining batter gently spreading to smooth.
Bake for 35-40 minutes or until a toothpick comes out with just crumbs sticking to it. Leave to cool for 10 minutes in the tray before serving.
Hot Fudge Sauce
1 cup semisweet dark chocolate (chop chips are fine) 3/4 cup thickened cream 1 1/2 tablespoons light corn or glucose syrup 1/2 teaspoon vanilla extract pinch sea salt pinch ground cinnamon
Put the chocolate in a mixing bowl, set aside.
In a small, heavy-bottomed saucepan, combine all the other ingredients over low heat and bring to a strong simmer. Immediately pour over the chocolate and let sit for five minutes before whisking to combine. Use immediately or keep warm over a pot of warm water.
Ingredients
- 200g dark chocolate
- 200g butter, chopped
- 3 eggs
- 2 egg yolks
- 270g (1 1/4 cups) caster sugar
- 115g (3/4 cup) plain flour
- 35g (1/3 cup) cocoa powder
- 1 1/2 packets Arnott’s Caramel Crowns
- Hot fudge sauce & vanilla ice cream to serve (optional)
Instructions
- Pre-heat oven to 180C/160C fan-forced/350F. Line a square baking pan (23cm x 23cm) with non-stick baking paper on the bottom and sides. Melt the butter and chocolate together in a heat proof bowl set over a pan of simmering water (do not let the bowl touch the water) and set aside to cool slightly.
- Whisk the egg yolks and eggs together in a large bowl and add the sugar, flour and cocoa powder then the chocolate and butter mixture and combine with a wooden spoon. Pour half the batter into the pan and top with the biscuits then cover with the remaining batter gently spreading to smooth.
- Bake for 35-40 minutes or until a toothpick comes out with just crumbs sticking to it. Leave to cool for 10 minutes in the tray before serving.
- Hot Fudge Sauce
- 1 cup semisweet dark chocolate (chop chips are fine) 3/4 cup thickened cream 1 1/2 tablespoons light corn or glucose syrup 1/2 teaspoon vanilla extract pinch sea salt pinch ground cinnamon
- Put the chocolate in a mixing bowl, set aside.
- In a small, heavy-bottomed saucepan, combine all the other ingredients over low heat and bring to a strong simmer. Immediately pour over the chocolate and let sit for five minutes before whisking to combine. Use immediately or keep warm over a pot of warm water.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
