Salted Caramel Chocolate Brownie from ‘The New Easy’
This week, we’re spotlighting recipes from The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends by Donna Hay (HarperCollins). Hay is an Australian cookbook author and has her own magazine. Try the recipe at home and let us know what you think!
Photograph by William Meppem
By Donna Hay
Salted Caramel Chocolate Brownie
Makes 16 squares
¾ cup plain (all-purpose) flour
1⁄8 teaspoon baking powder
1¼ cups brown sugar
2 eggs
⅓ cup store-bought caramel filling or dulce de leche
2 teaspoons vanilla extract
150 grams (5 1/3 ounces) unsalted butter, melted
150 grams (5 1/3 ounces) dark chocolate, chopped
½ teaspoon sea salt flakes
Preheat oven to 160°C (325°F). Place the flour, baking powder, and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla, and butter and whisk until smooth. Stir though the chocolate and spoon the mixture into a 20cm (8-inch) square cake tin lined with non-stick baking paper. Sprinkle with the sea salt and bake for 40 to 45 minutes or until just firm around the edges.
Cut into squares and serve warm or cold.
Reprinted with permission from The New Easy by Donna Hay (HarperCollins).
More brownie recipes to love:
Sweet Potato Brownies from ‘Deliciously Ella’
Mississippi Mud Brownies from Southern Soufflé
Nutella Brownie Tart from Wit & Vinegar
