I made these brownies for a Heritage Day lunch at a friend’s house. I’m proud to say that they were popular.

Unfortunately I didn’t take pretty pictures for the blog. So please excuse the pictures; what I have will have to do. 😀

Brownie Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa
• 1/2 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

caramel ingredients

• 1 tbsp butter or peanut butter if you want a nutty flavour
• 1 cup white/ brown sugar
• 1 tsp vanilla extract
• 1/2 tbsp plain yoghurt

Method

• Preheat oven to 180 degrees C and grease baking pan. (I used a square 8inch pan)
• Melt butter in a medium size bowl. Stir in sugar, eggs, and vanilla extract
• Beat in cocoa, salt, flour and baking powder.
• Transfer batter to baking pan and bake for 30 to 35 minutes.
• Use skewer to check if properly cooked.

For caramel,

• Place sugar in a dry saucepan and heat over a high heat to dissolve the sugar.
• Add in vanilla, butter (or peanut butter) and yoghurt and allow the mixture to dissolve completely. Keep swirling the pan as mixture turns to a deep caramel.
• Remove once caramel of medium consistency is reached and let to cool.

I cut the brownies into squares of about 2-2.5 inches and drizzled caramel all over them.

I also pounded some dark chocolate and peanuts with a mortar and pestle and sprinkled them over the caramel, then drizzled more caramel on top of the toppings.

Of course you can go crazy with your imagination and use a chocolate glaze, or frosting of choice. After doing the toppings I left the brownies to cool and caramel to set in the fridge for about 30 minutes.

Happy Sunday!

Xx