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Roasted Almonds And Caramel Brownie
| Main ingredients | Roasted almonds, Caramel candies, Dark chocolate, Butter, Castor sugar, Eggs, Vanilla essence, Refined flour, Baking powder, Cocoa powder, Milk chocolate |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 55-60 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 8-10 roasted almonds, vertically halved + for arranging
- 15-20 caramel candies
- 1 cup chopped dark chocolate
- 1 cup butter
- ¾ cup castor sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 cup refined flour (maida)
- ½ tsp baking powder
- ¼ cup cocoa powder
- 150 grams milk chocolate
Method
- Preheat oven to 180ºC.
- Melt chocolate and butter in a bowl over a double boiler till the chocolate melts completely. Set aside to cool slightly.
- Take castor sugar in a large bowl, break in the eggs and whisk with an electric beater till the mixture reaches ribbon consistency. Add vanilla essence and continue to whisk till well combined.
- Add melted chocolate-butter mixture and mix till well combined. Sift refined flour, baking powder and cocoa powder directly into the bowl and gently fold till a lump free batter is formed.
- Roughly chop 8-10 caramel candy and add into the batter. Add roasted almonds and mix.
- Roughly chop milk chocolate and halve remaining caramel candies.
- Transfer the batter into a greased and lined 6” x 6” x 3” square cake tin. Tap a few times. Arrange the halved caramel candies, chopped milk chocolate and roasted almonds on top.
- Bake in the preheated oven for 35-40 minutes. Take it out of the oven and allow to cool to room temperature.
- Cut the brownie in squares and serve.
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