For more decadent ideas like this, check out our collection of 16 irresistible chocolate brownie recipes, or opt for a refined-sugar-free version like in the video below!
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Ingredients
Method
1.Preheat the oven to 175°C and line a brownie tin (about 27cm x 18cm) with baking paper.
2.Melt butter, pour into a large bowl and let it cool for 15 minutes. Whisk the brown sugar, cacao and vanilla into the butter until smooth.
3.Using a wooden spoon, beat in 1 egg then a third of the flour. Repeat with remaining eggs and flour then stir in the ground almonds and walnuts.
4.Pour into tin then drizzle over the caramel condensed milk and swirl it into the mixture with a toothpick or skewer. Dot extra walnuts over the top if desired. Bake for 25-30 minutes until just set in the centre.
5.Cool in the tin then slice into squares and transfer to a container.
For a fudgy brownie, cook it a little less; for a more cake-like texture, cook it a little longer. To use up the leftover caramel condensed milk, try making these caramel banana boats or these malteser and salted caramel donuts!
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