Caramel Brownie

Brownie time again & here is another flavour of it. I was only going to eat a bite, but then I had another bite & another bite. Thankfully I have two kids & a hubby who also loved it & I was saved from having to do extra workout ;)

Ingredients 

Brownie

1 cup plain flour (maida)

2 tsp cocoa powder (preferably unsweetened)

1 1/2 tbsp dark chocolate

3/4 cup powdered sugar

1/2 tsp soda bi-carb

1/2 tsp baking powder

6 tbsp curds (dahi)

5 tbsp melted butter

1/2 cup chopped walnuts (akhrot)

1/2 tsp vanilla essence

6 tbsp milk

Caramel toffees according to your liking

Caramel Sauce

1/2 cup Sweetened Condensed milk 

1/4 cup butter

1/4 cup brown sugar

1 tsp dark chocolate (optional)

Method

Brownie

Pre-heat the oven to 180˚ C

Sieve together flour, Cocoa, soda & baking powder.

Melt dark chocolate & butter over double boiler

Add sugar & mix well. Add curds & mix really well.

Mix walnuts with flour so it wont settle down after baking.

Fold flour & milk alternately, making sure to end with flour.

There should be no lumps.

Pour 1/2 of the brownie batter into a greased and dusted baking pan.

Arrange caramel toffees & pour rest of the brownie batter.

Place in the oven and bake for 25 to 30 minutes.

Once ready, drip caramel sauce and cut into 2" x 2" pieces. 

Enjoy :)

Caramel Sauce

Melt brown sugar & butter in a pan and simmer on a low heat until the two become a smooth liquid.

Add condensed milk & raise the temperature very gently until it starts to simmer. 

Keep the temperature low & stir continuously until brown. Add chocolate if using.

This should take around 20 minutes.

Tips

* The caramel toffees inside & caramel sauce outside makes the brownies little on sweeter side, so reduce the sugar amount in brownie recipe if you prefer less sweet.

* Don't use old caramel toffees as they become hard & does not melt while baking.

* You can store any left over caramel sauce in a PLASTIC container in refrigerator for up to 2 weeks. 

* If the caramel thickens then warm it up, adding little milk till you get the consistency required.

* Always remember caramel burns quickly so be alert when working with it.

* If you don't have caramel toffees then make some extra caramel & pour that extra on a parchment paper to firm up. Place in refrigerator. Cut pieces & use. Just remember to thicken this extra caramel so that it firms up faster.