Caramel Brownies

There are many ways to include a twist to to your favourite recipes. Brownies are my most commonly baked or go to slice and a recipe that is so easily adapted. I have given the basic recipe for Brownies here. Recently I have been making the caramel version, same recipe but substituting white chocolate for the dark chocolate and dark brown sugar for the sugar. Adding some other flavours can be a good way to create your own version.  These two variations of the Caramel Brownie have been very popular. 



This is the basic caramel brownie with chopped or broken Oreo cookies mixed through. We love ours slightly underdone so the middle is still a bit gooey.

Caramel Oreo Brownie

Ingredients for full quantity 250 gms butter 400 gms white chocolate 4 eggs 2 cups dark brown sugar 2 cups plain flour 1 tablespoon vanilla extract (not essence) 1 pkt Oreo Cookies, broken into small chunks

Ingredients for half quantity 125 gms butter 200 gms white chocolate 2 eggs 1 cup dark brown sugar 1 cup plain flour 2 teaspoons vanilla extract (not essence) ½ pkt Oreo cookies, broken into small chunks

Method

Place chocolate and butter in glass bowl and melt in microwave. Use the melt function or medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, eggs and flour. Mix well.

Stir through the Oreo chunks.

Place mixture into a greased and lined tin making sure the Oreo chunks are evenly distributed.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin. See below.

Allow brownies to stand for a few minutes and then lift out and place on cooling rack.

Cut up brownie and place in an airtight container or jar.

Use a large slice tin for full quantity. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. For a half quantity I use a square cake tin 18cm wide, 18cm long and 4cm deep.

For this variation I reduced the amount of dark brown sugar and added treacle along with some spices to give a gingerbread flavour. The Pfeffernusse cookies add a little texture.

Gingerbread Brownie

Ingredients for full quantity 250 gms butter 400 gms white chocolate 4 eggs 1 1/2 cups dark brown sugar 2 cups plain flour 2 tablespoons treacle 1 teaspoon cinnamon 1 teaspoon ginger powder 1/2 - 1 teaspoon mixed spice 1/4 teaspoon nutmeg 1 pkt Pfeffernusse cookies, cut into small chunks

Ingredients for half quantity 125 gms butter 200 gms white chocolate 2 eggs 1 cup dark brown sugar 1 cup plain flour 1 tablespoon treacle 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 - 1/2 teaspoon mixed spice 1/8 teaspoon nutmeg(generous pinch) 1/2  pkt Pfeffernusse cookies, cut into small chunks

Pfeffernusse cookies are a soft gingerbread cookie with a thin shell of white icing, available in supermarkets.

Method

Place chocolate and butter in glass bowl and melt in microwave. Use the melt function or medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, eggs and flour. Mix well.

Stir through the Pfeffernusse chunks.

Place mixture into a greased and lined tin making sure the Pfeffernusse chunks are evenly distributed.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin. See below. It is best to undercook than overcook.

Allow brownies to stand for a few minutes and then lift out and place on cooling rack.

Cut up brownie and place in an airtight container or jar.

Use a large slice tin for full quantity. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. For a half quantity I use a square cake tin 18cm wide, 18cm long and 4cm deep.

Caramel Brownie

Ingredients for full quantity 250 gms butter 400 gms white chocolate 4 eggs 2 cups dark brown sugar 2 cups plain flour 1 tablespoon vanilla extract (not essence)

Ingredients for half quantity 125 gms butter 200 gms white chocolate 2 eggs 1 cup dark brown sugar 1 cup plain flour 2 teaspoons vanilla extract (not essence)

Method

Place chocolate and butter in glass bowl and melt in microwave. Use the melt function or medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, eggs and flour. Mix well.

Place mixture into a greased and lined tin.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin. See below. It is better to undercook than overcook.

Allow brownies to stand for a few minutes and then lift out and place on cooling rack.

Cut up brownie and place in an airtight container or jar.

Use a large slice tin for full quantity. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. For a half quantity I use a square cake tin 18cm wide, 18cm long and 4cm deep.