Caramel Swirl Brownie
Prep 15 minutes (plus cooling time)
Cook 1 hour 5 minutes
300g dark chocolate, chopped
150g butter, chopped
1 cup caster sugar
3 eggs, lightly beaten
1¼ cups plain flour
2 tablespoons cocoa powder, sifted
½ cup caramel choc bits
¼ cup sour cream
380g can Nestlé Top ‘n’ Fill Caramel, whisked
1. Preheat oven to
160°C/140°C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and
sides with baking paper, extending paper 2cm above edges of pan.
2. Place chocolate
and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or
until melted and smooth. Cool for 5 minutes.
3. Add sugar and
egg, whisking to combine. Stir in flour and cocoa until combined. Add choc bits
and sour cream. Stir to combine. Spread chocolate mixture into prepared pan.
Dollop with caramel. Using a butter knife, swirl mixture to create a marbled
4. Bake for 1 hour
or until a skewer inserted into the centre of brownie comes out with moist
crumbs clinging. Cool completely in pan. Serve cut into squares.
Nutrition: (each) 1023kJ; 12.2g fat; 8g sat fat; 3.4g protein;
30.7g carbs; 0.3g fibre; 38mg chol; 71mg sodium.