Name: Choc-brownies with caramel sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 80 gram butter; 150 gram dark eating chocolate, coarsely chopped; 2 eggs, lightly beaten; 3/4 cup (150g) firmly packed light brown sugar; 1 teaspoon vanilla extract; 3/4 cup (110g) plain flour; 1 1/4 cup (310ml) vanilla ice-cream, to serve; 1/3 cup (45g) vienna almonds, coarsely chopped; Caramel sauce; 2/3 cup (180ml) pouring cream; 60 gram butter; 3/4 cup (150g) firmly packed light brown sugar

Ingredients

80 gram butter

150 gram dark eating chocolate, coarsely chopped

2 eggs, lightly beaten

3/4 cup (150g) firmly packed light brown sugar

1 teaspoon vanilla extract

3/4 cup (110g) plain flour

1 1/4 cup (310ml) vanilla ice-cream, to serve

1/3 cup (45g) vienna almonds, coarsely chopped

Caramel sauce

2/3 cup (180ml) pouring cream

60 gram butter

3/4 cup (150g) firmly packed light brown sugar

Method

1.Preheat oven to 220°C. Grease a 6-hole (¾ cup/180ml) texas muffin pan.

2.Stir butter, chocolate and sugar in a medium saucepan over medium heat until smooth. Stir in egg, extract and flour. Spoon mixture into pan holes and cover pan tightly with foil.

3.Bake brownies about 20 minutes. Remove foil and stand 5 minutes.

4.Meanwhile, to make caramel sauce, stir ingredients in a small saucepan over medium heat until smooth. Simmer 2 minutes.

5.To serve brownies, top with ice-cream, caramel sauce and nuts.

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Ingredients

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