I'm a sucker for anything chocolatey and hot (especially when served with ice-cream) and this one satisfies all of that PLUS has a yuuuummy caramel sauce as well - soooo good! (A little messy lookin, but gooood!)
Took me less than 30min to make (including cooking time) and serves 6
Ingredients:
- 80g butter
- 150g dark chocolate
- 3/4 cup (150g) firmly packed brown sugar
- 2 eggs, beaten lightly
- 1 tsp vanilla essence
- 3/4 cup (110g) plain flour
- vanilla ice cream (to serve)
- 1/3 cup (45g) vienna almonds, chopped coarsely
Caramel Sauce
- 2/3 cup (180ml) cream
- 60g butter
- 3/4 cup (150g) firmly packed brown sugar
Method:
Step 1: Preheat oven to hot (I hate it when recipes do this - what the heck does 'hot' mean?! I think I went with somewhere around 190degrees celcius but it would be nice if they actually specified exactly what temperature 'hot' is! Anyway, I didn't burn them and they seemed cooked enough...)
Grease 6-hole muffin tray (surprisingly I forgot the greasing step and had some difficulty getting the brownies out of the tray at the end, so may I suggest that you don't forget like I did... if you can help it...)
Step 2: Combine butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth.
Step 3: Stir in egg, essence and flour. Divide the mixture into the muffin tray and cover tightly with foil. Bake in hot oven for 20minutes and then stand for 5minutes.
Step 4: For the caramel sauce, combine ingredients in na small saucepan, stir over 'medium' heat (again with the ambiguous temperatures!! I used 4 on our 6 point stove-top scale) until smooth. Simmer for 2 minutes.
Step 5: Place brownies on serving plates, top with ice-cream, caramel sauce and almonds (I completely forgot to put the almonds on it and it was fine without, but I'm sure the almonds would have made it eeeeven yummier!)
