This recipe first appeared in Food magazine.
Ingredients
Caramel
Method
1.
Preheat the oven to 180ËšC. Line a 20cm x 20cm pan with baking paper.
2.
Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Stir in the vanilla essence. Sift in the flour, cocoa and baking powder. Mix together until combined.
3.
Press two-thirds of the mixture into the base of the prepared pan.
4.
Place the condensed milk, golden syrup, brown sugar and butter into a saucepan. Stir over a medium heat until it is well combined and starting to thicken. Pour the caramel over the base.
5.
Sprinkle the remaining mixture over the caramel. Bake for 20-25 minutes until golden. Cool in the tin before cutting into pieces.
Note
- This very moreish slice is best kept in the refrigerator.
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