Caramel, brownie slice with cookies & cream top
April 27, 2015
- Cook: 2 hrs
- Yields: 6+
1Make a brownie mix as directed on the back of the pack. Put mixture into a 20cm round cake tin. Place tin directly into sc and cook on high for 2 hrs.
2(When brownie is cooking, there should be no condensation/moisture under lid at all. If you notice condensation, pop a tea towel under lid)
4For caramel, add 1 tin condensed milk, 60g butter, 1/2 cup brown sugar, 3tbsp golden syrup and 3tbsp cream into sc set to high (without lid on), mix every 10mins until thick and golden colour. It took me about 1hr 15 in my 1.5L sc.
6Once cake is cooked, pour over caramel and cool completely in fridge. Microwave 1 block of white choc and copha until melted, stir through some crushed Oreo's and pour over cold brownie/caramel mix. Refrigerate until set. Cut into slices
Submitted by Alanna
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.