Caramel Swirl Brownie.

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.

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Ingredients Equipment Method Notes

Ingredients

Ingredients for a full batch:
Brownie:
500 g unsalted butter.
740 g dark chocolate.
880 g caster sugar.
8 teas vanilla essence.
8 eggs lightly beaten.
600 g plain flour.
Caramel:
800 g condensed milk.
100 g unsalted butter.
100 g brown sugar.
6 tbsp golden syrup.

Equipment

Preheat your oven to 160c. Line your baking tray.

Method

For the brownie melt the butter and chocolate in a bowl over hot water.
Stir in the sugar and vanilla essence. Mix well.
Stir in the eggs, one at a time, mix well.
Fold in the flour. Combine well.
Pour half this mix into the prepared baking tray. Set aside.
For the caramel, combine the ingredients in a pot, stirring over medium heat for 8-10 minutes until simmering, thick and glossy. Cool slightly.
To finish assembling the slice, pour half the caramel mix randomly over the brownie mix in the tray, before topping with the rest of the brownie mix. Finally pour the rest of the caramel mix, again randomly over the brownie mix.
With a skewer gently swirls the caramel mix through.
Place the tray in the oven and bake for 40 -50 minutes.
When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes well.
Slightly warmed topped with ice-cream – yum.