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 (from Robyn Martin Bakes)
1/4C golden syrup
1 C brown sugar
1 1/4 C flour
1 tsp baking powder
1 tsp vanilla
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.