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Kirsty has loved cooking since she was a "wee dot".  Now she's a big dot she thought she'd share one of her favourites - Chocolate Caramel Brownie
125 grams of butter
150 grams of dark chocolate, chopped
1/2 a can of condensed milk
50 grams of butter, extra
2 eggs
3/4 cup of castor sugar
3/4 cup of plain flour

Preheat the oven to 180 degrees Celsius. Line a 20cm slice pan with baking paper. 
Melt the first measure of butter and chocolate together, and then set it aside to cool. 
Combine the condensed milk and the extra butter in a saucepan and stir over low heat until the butter is melted and the mixture starts to thicken, then set that aside to cool a little. 
Beat the eggs and sugar togehter until the mixture is thick and creamy. Stir in the cooled chocolate mixture and the sifted flour, then pour the brownie mixture into the tin. 
Dot the top of the brownie with spoonfuls of the condensed milk mixture. 
Bake the brownie for 30 minutes, let it cool in the tin on a baking rack and cut it into squares while it's still in the tin. Yumm!

You can serve this brownie warm with whipped cream or ice cream or  you can just eat it as it is as a treat.