Caramel crunch brownie

donna hay - - Favourite Things Enduring Classics -

100g dark choco­late, chopped

125g un­salted but­ter, chopped

1 cup (175g) brown (light brown) sugar 2 eggs

²⁄³ cup (100g) plain (all-pur­pose) flour, sifted 1 ta­ble­spoon co­coa pow­der caramel crunch

2 cups (440g) caster (su­perfine) sugar

½ cup (125ml) wa­ter

½ cup (125ml) sin­gle (pour­ing) cream 50g un­salted but­ter

2 cups (70g) puffed rice choco­late ganache

300g dark choco­late, chopped

½ cup (125ml) sin­gle (pour­ing) cream

Pre­heat oven to 180°C (350°F). Place the choco­late and but­ter in a small saucepan over low heat and stir un­til melted and smooth. Set aside. Place the sugar, eggs, flour and co­coa in a bowl with the choco­late mix­ture and mix un­til well com­bined. Pour into a lightly greased 20cm-square cake tin lined with non-stick bak­ing pa­per and cook for 30–35 min­utes or un­til set. Al­low to cool in the tin.

To make the caramel crunch, place the sugar and wa­ter in a medium saucepan over low heat and stir, brush­ing any sugar crys­tals from the sides of the pan with a wet pas­try brush. When the sugar is dis­solved, in­crease heat to high, bring to the boil and cook, with­out stir­ring, for 8–10 min­utes un­til golden and the mix­ture reaches 160ºC (350ºF) on a sugar ther­mome­ter. Care­fully add the cream and but­ter and stir un­til well com­bined. Stir through the puffed rice and pour the caramel mix­ture over the brownie, smooth­ing the top. Set aside for 30 min­utes at room tem­per­a­ture or un­til al­most set.

To make the choco­late ganache, place the choco­late and cream in a saucepan over low heat and stir un­til melted and smooth. Pour over the caramel mix­ture and al­low to cool at room tem­per­a­ture for 3 hours or un­til set. Slice to serve. SERVES 12.

Note: Store brown­ies in an air­tight con­tainer at room tem­per­a­ture, not in the re­frig­er­a­tor, and en­joy within two days.

“I think it’s so im­por­tant to cher­ish both the lit­tle and big achieve­ments in life. We cel­e­brated the 10-year an­niver­sary of this mag­a­zine with a big party, where we served up a desserts tempt­ing ta­ble of that fea­tured my deca­dent caramel crunch brownie. This sweet, crispy and in­dul­gent treat al­ways re­minds me of that mile­stone.” spe­cial

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