Caramel Brownie

The great thing about brownies: they’re quick to whip up.  They’re also easy to eat!

I baked my brownies indivdually in cupcake cases purely because I ran out of baking paper.  I don’t recommend it because they’re much too easy to dry out, however even baked in this method my husband said they’re ‘probably favourite’.

Caramel Brownie

Caramel Brownie (from Robyn Martin Bakes)

250g butter

1/4C golden syrup

1 C brown sugar

4 eggs

1 1/4 C flour

1 tsp baking powder

1 tsp vanilla

Caramel Icing

1 1/2 C icing sugar

2 Tbsp butter

1 Tbsp golden syrup

1/4 tsp vanilla


Melt butter, golden syrup and brown sugar in a pan large enough to mix all the ingredients.  Remove from heat and allow to cool slightly.

Add eggs and beat with a wooden spoon until smooth.

Mix in flour, baking powder and vanilla until combined.

Pour into a 20 x 30cm tin, lined with baking paper.  Bake at 180C for 25-30mins.  Ice before cutting into bars.


For the caramel icing:

Add melted butter, golden syrup and vanilla to the icing sugar.  Mix to form a smooth icing, adding hot water if necessary to make the icing spreadable.


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