Ingredients

Method

For the brownies:
• 200 g 70% dark chocolate
• 250 g unsalted butter
• 500 g caster sugar
• 4 free-range eggs
• 2 t vanilla paste
• 200 g cake flour
• 70 g cocoa powder
• 1 t fine salt
• 1 t baking powder
For the caramel mousse:
• 1 cup whipping cream
• 1⁄2 cup Nestlé Caramel Treat
• 1 T icing sugar
• 1⁄2 t salt
For the ganache:
• 200 g milk chocolate
• 100 g Woolworths double-thick cream
• 2 T espresso
• 1⁄2 t salt

Method

Ingredients

1. To make the brownies, preheat the oven to 180°C. Lightly grease and line a 24 x 34 cm baking tray with baking paper.

2. Melt the chocolate and butter in the microwave at 30-second intervals. Stir to combine.

3. In a separate bowl, whisk together the sugar, eggs and vanilla for a few minutes until light and fluffy. Fold in the chocolate mixture. Set a sieve over the bowl and sift in all the dry ingredients, then gently fold in to make a thick, smooth batter. Pour the batter into the prepared tin and bake for 30 minutes, or until the brownies are just set or a skewer comes out a bit gooey. Allow to cool completely.

4. To make the caramel mousse, beat the cream until stiff peaks form. In a separate bowl, whisk the Caramel Treat, icing sugar and salt together until smooth and pliable. Gently fold the whipped cream through the caramel mixture in small batches until a light and fluffy mousse is formed. Spread the mousse over the cooled brownies and chill for 30 minutes.

5. To make the ganache, heat all the ingredients in the microwave at 30-second intervals until melted. Whisk to combine. Allow to cool to room temperature, then spread generously over the caramel mousse. Cut into squares. Any leftovers will keep covered in the fridge.

Find more brownie recipes here. 

Photography: Jan Ras
Food assistant: Emma Nkunzana & Cheri Kustner