| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 150 grams Unsalted Butter chopped
- 200 grams Dark Chocolate chopped
- 1 cup Brown Sugar firmly packed
- 3 Eggs lightly beaten
- 1.5 cups Plain Flour
- 380 grams Caramel Filling
- Double Cream to serve
- Chocolate Shaved , to decorate
Ingredients
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Instructions
- Grease a 19 cm x 30 cm lamington pan. Line base and sides with baking paper.
- Place butter and chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove. Using a wooden spoon, stir in sugar and eggs. Add 1 cup of the flour. Mix well. Pour mixture into prepared pan. Smooth top.
- Place Caramel Top'n'Fill and remaining flour in a medium bowl. Stir to combine. Place tablespoonfuls of mix over brownie mixture. Using end of a spoon, swirl to give a marbled effect. Tap pan on bench to flatten mixture.
- Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Transfer to a wire rack. Cool in pan.
- Remove from pan. Cut into squares. Serve with cream. Decorate with shaved chocolate.
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