| Prep Time | 20 min |
| Cook Time | 3 h + 25 min |
| Servings |
slices
|
Ingredients
Caramel Layer
- 1 sweetened condensed milk
- 100 ml Heavy Cream
Brownies
- 225 g dark chocolate
- 225 g butter
- 1 tsp Vanilla Extract
- 200 g light brown sugar
- 5 large eggs
- 100 g milk chocolate
- 100 g hazelnuts chopped
- 150 g flour
Ingredients
Caramel Layer
Brownies
|
|
Instructions
Caramel Layer
- Remove the label from the unopened can of condensed milk. Fill a deep medium saucepan with water. Bring to the boil.
- Carefully place the can in the saucepan, ensuring there's enough water to completely cover the can at all times, topping up water frequently throughout the cooking process.
- Simmer, uncovered for 2 hours.
- Carefully remove the can from the boiling water. Allow to cool completely before opening and using as a caramel spread or dip.
- Melt the heavy cream and sweetned condensed milk gently over a low heat in a heavy-based saucepan.
Brownie
- Preheat the oven to 150°C / 325ºF. Lightly grease an 24 cm 9-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
- Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan and add the flour.
- Turn into the baking tray and bake in the oven for 10 minutes.
- Pour a layer of caramel, hazelnuts, and chocolate chopped.
- Pour the remaining batter brownie e bake once again in the oven for more 10 / 15 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch.
- Once cooled, cut carefully into squares.