RECIPE
Chocolate Caramilk brownies
By Anthea Dawson
One of my all-time favourite recipes as a kid was my mom’s famous chocolate brownies. My sister and I used to beg her daily to make them and then we would fight like crazy over who got to lick the bowl. Everyone has their favourite brownie recipe but this one is super simple and the added touch of the broken up Caramilk bars adds an extra level of decadence. Be sure not to overcook them so they stay nice and gooey!
Ingredients
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total: 30 minutes
SERVES 6 to 8
- 8 tbsp (1 stick) unsalted butter
- 4 oz unsweetened chocolate
- 1 tsp vanilla
- 1 cup sugar
- 1/4 tsp salt
- 2 eggs
- 1/2 cup flour
- 2 Caramilk bars, broken into squares
Preparation
Preheat your oven to 350 degrees.
Line an 8-inch square metal baking pan with parchment paper.
In a double boiler, melt the butter and chocolate slowly in the top pot, over barely boiling water, stirring often. (This can also be done in the microwave, heating the butter and chocolate together in 30 second increments and stirring often.)
Once smooth and well combined, transfer the butter/chocolate mix to a medium sized bowl and stir in the vanilla, sugar and salt. Add the eggs one at a time and then the flour and mix until everything is well combined. Add the broken up Caramilk squares and scrape into the prepared pan.
Bake for 20 minutes, or until a skewer comes out clean when poked into the middle of the pan.
Let cool on a baking rack for 10 minutes.