The yummiest brownies I have had the pleasure of eating…and making!! I grabbed this recipe from the Donna Hay 10th Birthday Celebrations Issue in the section dedicated to chocolate. I decided there was no better way to bring in the New Year, and cooked these as well as another chocolate recipe (still to come) for my friends New Year’s Day party. Let’s just say that these were no friend of any New Year’s weight loss promises.
100g Dark Chocolate
1 cup Brown Sugar
2/3 cup plain All Purpose Flour- sifted
1 tablespoon Cocoa
2 cups Caster Sugar
1/2 cup Water
1/2 cup single Pouring Cream
2 cups Puffed Rice Cereal (Rice bubbles)
300g Dark Chocolate
1/2 cup Single Pouring Cream
1. Preheat the oven to 180 degrees.
2. Place the butter and chocolate into a small saucepan over low heat and stir until melted and smooth. Set aside and then place the sugar, eggs, flour and cocoa in with the chocolate mixture and combine well.
3. Pour into a greased square baking tin (I used 20x20cm) that is lined with baking paper. Bake for 30 to 35 minutes or until the cake is set and cooked through. Once done, allow it to cool in the tin.
4. Meanwhile, to create the caramel crunch, place the sugar and water into a small saucepan over low heat and stir, brushing away any sugar that sticks to the sides (this helps as you dont get any burnt sugar stuck to the sides) with a wet pastry brush.
5. When the sugar is dissolved, increase the heat to high and bring to the boil and cook but do not stir for 8-10 minutes until golden. I had to do this step twice as I didn’t let the mixture cook enough with the whole thing crystallising.
6. Decrease the heat and add in the cream and butter, stirring until well combined. Stir through the rice cereal and pour the caramel mixture over the brownie, try smoothing the top as best as you can. I believe the caramel was meant to be a bit softer in the actual recipe, with mine turning into more of a peanut brittle (I think I overcooked it a little) but it actually turned out tasting so good, with the crunch a perfect match to the soft brownie and smooth ganache topping.
7. To finish, the chocolate ganache is easy peasy. Place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Pour over the caramel and allow to cool at room temperature for 3 hours or until set.
8. Slice the brownie up to serve. You can see the awesome layers of yumminess once cutting the brownie into pieces.
These brownies are extremely rich so we cut them into decent sized pieces with all of them going pretty quickly! They definitely beat the traditional chocolate brownie with their added layer of caramel and smooth chocolate ganache on top.
Recipe sourced from Donna Hay Magazine- 10th Birthday Collectors Edition Oct/Nov 2011. Check out the back issues here.