This is not your ordinary Brownies ... This one has a crunchy crust below the chocolaty goodness! Yummy!
This recipe is easy, but it will need some patience on your side ... Because there are a few steps before the whole things is put in the oven.
6 tablespoons unsalted butter, soft
1 1/2 cups crushed digestive cookie crumbs
A pinch fine salt
8 tablespoons unsalted butter
110 grms unsweetened chocolate, chopped
1 3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup flour
- Caramel Sauce:
30 caramels -toffee-
1/4 cup milk
Position a rack in the lower third of the oven and heat oven to 200c. Line an baking pan with foil so it hangs over the edges.
Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs & salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Put in refrigerator for 10 minutes.
Put the butter & chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir in the sugar, vanilla & salt into the melted chocolate. Add the eggs & beat vigorously to make a thick batter. Add the flour & stir until mixed well.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out clean, this take about 40 to 45 minutes.
When cool, cut a piece & drizzle with the caramel sauce & ENJOY!