250g unsalted butter, melted
400g dark chocolate, chopped
½ cup brown sugar
½ cup caster sugar
4 eggs
2½ cups plain flour
250g block Caramello chocolate, chopped
extra 200g dark chocolate, chopped
cocoa powder, to dust
Place butter and chocolate in a large saucepan. Stir over a low heat until chocolate has melted. Remove from heat, stir in sugars. Cool at room temperature for 10 minutes. Gradually beat in eggs. Stir in flour until well combined and then Caramello and extra chocolate. Spoon mixture into greased 19 x 30cm lamington tin, lined with baking paper, smooth over top. Mod oven 30 minutes or until top of brownie is a little soft to touch, inside should still be moist. Serve warm cut into squares or cool at room temperature. Dust with cocoa powder.
Affogato brownie:
Place a square of brownie into bottom of martini glass or serving dish. Top with a scoop of vanilla ice cream and then pour over one shot of espresso. Serve immediately.
Brownie ice cream:
Crumble ¼ of the brownie slice and fold into two litres of softened ice-cream (any flavour). Freeze over-night or until firm. Scoop into balls when ready to serve.
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