women

Pour caramel over cooled brownie, tilting pan to spread evenly.

Active time

25 minutes

Total time

1 hour 10 minutes plus cooling

Description: Flourless caramel-almost brownies

Flourless caramel-almost brownies

Makes

64 brownies

o   170g good-quality dark chocolate, chopped

o   60g milk chocolate, chopped

o   6 tbsp butter (no substitutions)

o   ½ tsp salt

o   1½ cups sugar

o   1 tsp vanilla extract

o   2 large eggs

o   3 tbsp cornflour

o   1 tbsp cocoa powder

o   1½ cups roasted salted almonds, chopped

o   ½ cup water

o   1 tbsp light golden syrup

o   1/3 cup cream, warmed

1.    Preheat oven to 175oC. Grease a 20cm by 20cm baking pan. Line with foil; grease foil.

2.    In a 2,8-litre saucepan, combine chocolates, 4 tablespoon salt. Melt on medium-low for 4 minutes or until smooth, stirring. Remove from heat; stir in ¾ cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.

3.    Sift cornflour and cocoa into pan; fold to incorporate. Stir batter vigorously for at least 1 minute or until it thickens slightly and begins to pull away from sides of pan. Fold in 1 chopped nuts. Spread evenly into prepared baking pan/ bale for 25 to 27 minutes or until a toothpick inserted 5cm from the edge comes out almost clean. Cool in pan on a wire rack.

4.    In a 2,8-litre saucepan, stir remaining sugar, water, golden syrup and salt. Cook on medium-high for 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get an even colour. Working quickly, remove from heat and add cream. Once bubbling begins to subside, stir in remaining butter until incorporated. Stir in ½ cup chopped nuts.

5.    Pour caramel over cooled brownie, tilting pan to spread evenly. Let it stand for at least 2 hours or until caramel has set. Cut into an airtight container, layered with wax paper, at room temperature for up to 2 days.

Description: Pour caramel over cooled brownie, tilting pan to spread evenly. Let it stand for at least 2 hours or until caramel has set

Pour caramel over cooled brownie, tilting pan to spread evenly. Let it stand for at least 2 hours or until caramel has set

Each brownie

About 314kJ, 1g protein, 8g carbohydrate, 5g total fat (2g saturated), 1g fibre, 11mg cholesterol, 35mg sodium.

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