Tuesday, July 5, 2011

Choco Caramel Square

Frontpage pic


1/4 cup butter or margarine

1 whole egg

1 tablespoon water

1 pack MAYA Oven Toaster ChocoFudge Brownie Mix 230g

Caramel Filling:

2 tablespoons butter

2 tablespoons brown sugar

1 cup condensed milk


1/2 cup semi–sweet chocolate

2 tablespoons butter


Brush the bottom of a 9 x 5 x 1–inch rectangular pan with oil or shortening then line with wax paper. Cream the butter in a bowl until soft. Add the egg and water blend together. Add the brownie mix and beat with a wooden spoon until smooth, about 50 to 60 strokes. Batter should be heavy. Spread mixture on the prepared pan then smoothen the top. Cover with aluminum foil and slightly seal at the edges. Remove oven toaster tray from the oven. Place the baking pan directly on the oven rack. Bake for 10 minutes. Turn the pan sideways then bake for 6 minutes more. Check if the brownie is done by inserting a toothpick at the center. If it does not come out clean, continue baking for 1 to 3 minutes or until toothpick inserted at the center comes out clean. Cool. (Note: If using a conventional oven, preheat oven to 350 degrees F, do not cover with foil then bake for 20 minutes or until done.)

Prepare Caramel Filling: Combine butter, sugar and condensed milk in a saucepan. Heat gently, stirring until sugar has dissolved and the ingredients combine. Boil until thick. Pour on top of baked brownie and leave to set.

Melt the semi–sweet chocolate and butter in another saucepan and spread it over the caramel. Leave to set then cut into squares to serve.

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