Caramel brownie (baking)

This caramel chocolate brownie is just a favourite of mine. Traditionally, before condensed milk arrived in tins already caramelised, we would boil the whole tin in a large pot for an hour to caramelise the sticky deliciousness. Here, I cheated and bought a tin for convenience — making life simpler.

Ingredients
300 g Butter
¾ cup Cocoa powder
2 tsp Vanilla
2 cups Brown sugar
3 Eggs
1½ cups Plain flour
100 g Chocolate, chopped roughly
375 g Caramel condensed milk


Directions

1. Preheat an oven to 170C. Line a 20 x 20cm tin with baking paper.
2. Melt the butter in a medium-sized pot. Add the cocoa, vanilla and brown sugar and stir until well combined. Remove from the heat.
3. Add the eggs one at a time, the flour and then the chocolate.
4. Spoon half the mixture into the tin. Stir the caramel well in a small bowl before adding in spoonfuls to the base. Use a fork to drag the caramel over the chocolate mixture. Spread the remaining chocolate mixture on top. It is fine if it’s not perfect. Place into the oven for 25 minutes. A little soft in the middle is okay.
5. Remove and cool before slicing.