Caramel Swirl Cookie Brownie
| Recipe By: | Zola Nene |
| Serves: | 8 |
| Cooking Time: | 30 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 Tbs caramel treat
- 150 grams shortbread biscuits
- 1 tsp fine salt
- 4 Tbs instant espresso
- 3/4 cup cake flour
- 1 tsp Vanilla extract
- 3 eggs
- 150 grams castor sugar
- 180 grams dark chocolate, chopped
- 170 grams butter
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Cooking Instructions
- Preheat the oven to 180C.
- Line a square baking tin.
- In a bowl, combine butter and chocolate, then melt gently.
- Beat together castor sugar, eggs and vanilla until light and thickened.
- Mix in chocolate mixture.
- Mix together flour, espresso powder and salt then fold into the wet ingredients.
- Roughly break up the biscuits, then add to the brownie mix.
- Transfer the mixture into the prepared tin then dollop the caramel on top. Using a knife, swirl the caramel in the tin.
- Bake in the oven for 30 minutes, or until the top starts to crack but the centre remains gooey.
- Remove from the oven and leave to cool completely in the tin.
- Once cool, cut into 8 squares.
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