White Chocolate and Caramel Swirl Brownies
Prep Time :
15 Minutes
Total Time : 1 Hour
40 Minutes
Servings : 12 brownies
Give Betty Crocker™ Chocolate Fudge Brownie Mix the star treatment by adding the divinely-indulgent combo of sticky, sweet caramel sauce and white chocolate chunks.
Ingredients
- 110ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 2 eggs
- 45ml (3 tablespoons) water
- 70g white chocolate, chopped into small chunks
- 100g thick caramel sauce or dulce du leche, plus extra, warmed, for drizzling (optional)
UTENSILS
- Measuring cup
- Kitchen scale
- 23cm square shallow cake pan
- Large bowl
- Large spoon
- Small spoon
- Small knife
- Toothpick
- Cooling rack
Preparation
- Preheat the oven to 180°C/350°F. Grease a 23cm square shallow cake pan and line the base and sides with baking paper.
- Make up the brownie mix as directed on the box with the oil, eggs and water. Fold half of the chocolate chunks into the mixture and spread evenly into the prepared pan. Drop small spoonfuls of the caramel or dulce du leche on top and use the tip of a knife to swirl the caramel through the brownie mixture. Scatter over the remaining chocolate chunks.
- Bake for 35-40 minutes or until a toothpick inserted 5cm from the edge of the pan comes out clean. Leave to cool completely in the pan on a cooling rack (about 45 minutes).
- Lift the brownie slab from the pan using the baking paper. Remove the lining paper and cut into 12 brownies. Drizzle each brownie with a little extra warmed caramel just before serving, if you like.
Betty's Tips
- For a flavor variation, add 1 mashed banana to the brownie mix and scatter over 20g roughly chopped dried banana chips with the white chocolate.
- The brownies can be baked in a rectangular 33cm x 23cm shallow cake pan. Cook for 5-10 minutes less than if cooking in a square pan.
- Store the brownies in an airtight container in a cool place for 3-4 days.
