- Ingredients
- Method
Ingredients
Chocolate Brownie Base
- 1 packet Edmonds Double Chocolate Fudge Brownies, (reserve icing mix for another use or see tip below)
- 100g butter, melted
- 2 eggs
- 4 tsp water
- 150g scotch finger biscuits, roughly crushed
Caramel Filling
- 125g butter, cubed
- 1/3 cup Chelsea Raw Sugar
- 1 Tbsp Chelsea Golden Syrup
- 1 tsp vanilla essence
- 395g can sweetened condensed milk
Marshmallow Topping
- 1/2 cup boiling water
- 1/2 Tbsp Gelatine
- 1 cup Chelsea Caster Sugar
- 1/2 tsp vanilla or strawberry essence
- few drops pink food colouring (optional)
Additional tips
- Slice will keep well refrigerated for 1 week.
- If you don’t want to make the marshmallow topping, you can make up the icing provided in the packet and spread this over the caramel instead.
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Method
Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 23cm square cake tin and line with baking paper.
Chocolate Brownie Base
Place the brownie mix, butter, eggs and water in a medium bowl. Mix with a wooden spoon until well combined. Fold in biscuits. Spoon into prepared tin and spread out evenly. Bake for 25 minutes.
Caramel Filling
While base bakes, make filling. Place butter, sugar, golden syrup and vanilla in a saucepan over medium-low heat. Once the butter has melted, whisk to combine with sugar, then leave it until it comes to a simmer.
Once simmering, add condensed milk. Whisk constantly for 5 minutes - bubbles should become quite big and the mixture will darken slightly.
Pour filling onto par-baked base and gently spread out. Return to oven for 12 minutes, or until golden and well set. Remove and allow to cool completely before adding topping.
Marshmallow Topping
Pour water into a large bowl and sprinkle gelatine on top. Stir to dissolve. Add sugar, essence and colouring. Beat with an electric beater or stand mixer (with balloon whisk attachment) for 10 minutes, until thick, pale and fluffy.
Spread onto cooled caramel. Refrigerate for at least 60 minutes before slicing and serving.
Additional tips
- Slice will keep well refrigerated for 1 week.
- If you don’t want to make the marshmallow topping, you can make up the icing provided in the packet and spread this over the caramel instead.
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40
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You May Like These
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
How to Choose SugarFor Baking?
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