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Lost in Brownie Bliss!

You're lost in the woods somewhere and walking along for hours by the dim light from the setting sun. You walk alongside the trees hoping to find a way amidst them. There seems no hope at all, and honestly after a point in time, you're craving brownies! Gooey, chocolate, millionaire brownies! What the hell?! Cravings don't really have a time and place and that's why they appear out of nowhere finding a place in the pit of your stomach!
You're busy trying to get signal on your phone to reach out to somebody for help, but all in vain! Your finger accidentally touches the browser window and voila, there's a recipe on my blog for brownies opened up right there! Oh c'mon! Temptations in the middle of the forest is so unfair! (Mental note to self: Make them as soon as you reach home!) So without further ado, let's put you'll out of the misery of knowing this wonderful recipe and seeing the pictures to put a face to it all!

Gooey Millionaire Crusty Brownies

The secret to keeping them gooey and moist as well as crusty from the sides is to bake them at a high temperature but pulling it out a little early to retain the moistness!

Glorious Ingredients:
  • 250g dark cooking chocolate
  • 200g yellow butter
  • 200g caster sugar (use less if you prefer the brownie to be less sweeter)
  • 3 eggs
  • 200g self-raising flour
Topping Ingredients:
  • 200g chocolate (dark+milk)
  • tin of caramel (recipe below)

Simple Method:

Start by melting the cooking chocolate in a heavy bottomed saucepan, while mixing it continuously so that it doesn't touch the bottom.

After it's melted stir in sugar and beaten eggs.  

Slowly add in the flour and stir to incorporate. 

Then pour it onto a greased pan as below and it is ready to be popped into the oven!



All layered to be popped into the oven!
Oh, whatte beauty!
For the topping: melt the 200g of mixed chocolate in another saucepan and keep aside. Splatter it onto the brownie as shown below.
To make home-made caramel: Immerse a closed tin of Milkmaid in boiling water and make sure the water level is way above the tin. Let this boil for about 2-3 hours making sure you don't let the water level drop below the tin level. open when cooled and voila! Your home made caramel is ready! 


Ready to be splattered!
Cut up the beauty!1
A chunk of beauty!

Plated up and ready to be served!

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