A decadent recipe that can be made ahead, even frozen – with or without the caramel sauce. So what are you waiting for?
1 cup caster sugar
1 cup heavy cream
1/2 cup butter
3/4 cup chocolate dots
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup sugar
1 cup white flour
1 cup chopped nuts such as walnuts, pecans or almonds
Coarse salt to taste
Vanilla ice cream
In a saucepan, melt the caster sugar, add the heavy cream and stir constantly until a smooth caramel is formed.
Set the caramel aside to cool.
In a saucepan, melt butter and chocolate over low heat. Remove the chocolate mix from the heat and add cocoa, then eggs, one at a time, mixing well between each addition.
Add the sugar, vanilla, flour and walnuts. Mix well and place half the mixture in a cake pan greased with butter.
Drizzle some of the caramel mix over the batter in the cake pan, then cover with the remaining batter. Bake in preheated oven at 180°C for approximately 30 minutes. Test with a toothpick inserted into the centre of the brownie. The brownies are done when only a few moist crumbs of brownie come out with the toothpick.
Remove from the oven and pour remaining caramel on top of hot brownies. Sprinkle top with coarse salt and serve with ice cream.