Caramel Swirl Chocolate Brownies
- 15 minutes
- 16 squares
Ingredients
- 150g (5½oz) butter
- 200g (7oz) dark chocolate
- 2 eggs, beaten
- 175g (6oz) soft light brown sugar
- 55g (2oz) plain flour
- 1tsp baking powder
- 55g (2oz) walnut pieces (optional)
- 4-6tbsp Carnation Caramel, plus extra to serve
Method
- Preheat the oven to 180ºC, 350º F, Gas Mark 4. Grease and line a 20cm (8in) square baking tin.
- Melt the butter with 55g (2oz) of the chocolate in a heatproof bowl over a pan of hot water.
- Beat the eggs with the sugar in a large bowl until light and fluffy, then sift in the flour, and baking powder. Stir in the melted chocolate mixture, and beat together until well blended.
- Chop the remaining chocolate into rough chunks and stir into the brownie mixture, with the walnuts. Spoon into the tin and spread evenly.
- Beat the caramel in a small bowl and swirl into the mix. Bake for about 30 minutes, the cake should begin to shrink slightly from the sides of the tin.
- When cool cut the brownie cake into squares.
Tips
Serve with a small dollop of ice cream, a little more caramel and an espresso for the perfect way to finish a meal.
Each brownie typically contains
-
Calories
- 250
- 13%
-
Sugars
- 17.6g
- 20%
-
Fats
- 17.2g
- 25%
-
Saturates
- 9.4g
- 47%
-
Salt
- 0.1g
- 2%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.