Caramel Ripple Brownies!!!

These rich, rippled brownies are fantastic served with coffee. As they are quite deans, cut them into small squares and wrap in foil for lunchboxes.

Makes 16


100g (3 ½ oz) luxury dark chocolate

100g (3 ½ oz) unsalted butter

2 eggs, beaten

150g (5oz) light muscovado sugar

50g (2 oz) plain flour

For the caramel ripple

200g (7oz) soft cheese

50g (2oz) dark muscovado sugar

Few drops of vanilla extract

1 egg



Preheat the oven to 170C (fan oven 150C), gas mark 3. Line a 20cm (8 inch ) square shallow cake tin with silicone paper or baking parchment.

Break up the chocolate into a heatproof bowl and add the butter. Set over a pan of gently simmering water and melt, stirring from time to time.

Meanwhile, prepare the caramel ripple mixture. Combine the soft cheese, muscovado sugar, vanilla extract and egg in a bowl and mix well until evenly blended. Set aside.

Stir the eggs and sugar into the chocolate mixture, then sift over the flour and gently fold in.

Spoon half of the chocolate mixture into the prepared tin, then alternately dollop teaspoonfuls of the caramel mixture and the remaining chocolate mixture on top. Using a chopstick or skewer, lightly ripple together to make a marbled  top.

Bake for 25-30 min until just set. Leave to cool in the tin for 5-10 min before cutting into squares. Transfer the brownies  to a wire rack to cool completely.

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