I have used up most of the syrup and Sauce I made. I still have some more to use for some other snack. However, this brownie tastes delicious with the syrup and sauce that’s added. I also loved how the brownie was baked.
This is the final dish under Crazy about Caramel, for Week 2 BM#73.
Eggless Double Chocolate Caramel Brownie
1 cup All Purpose Flour
1/2 tsp Baking powder
2 tbsp Cocoa Powder
1/4 cup Castor Sugar
2 tbsp Caramel Syrup
2 tbsp Caramel Sauce
2 tbsp Butter
1/2 cup Dark Chocolate Ganache
1/2 cup Milk
2 tsp Caramel Syrup
2 tsp Caramel Sauce
In a bowl take the flour, add cocoa powder, castor sugar, caramel syrup, caramel sauce, dark chocolate ganache and baking powder.
Combine everything. Add in milk to make the batter loose.
Preheat the oven at 185 C, transfer the batter to a lined baking tray. Level the batter. Top with caramel syrup and sauce.
Bake at 15 mins at 185 C.
Once the brownie cools down, slice into pieces.