Condensed Milk Fudge Swirl Brownie
Condensed Milk Fudge Swirl Brownie
Ingredients
Brownie
- 395g can sweetened condensed milk
- 290g CADBURY Baking White Chocolate Melts
- 3 tsp vanilla extract
- 150g unsalted butter, chopped
- 150g CADBURY Baking Dark Chocolate, chopped
- 3 eggs, lightly whisked
- 160g (1 cup, loosely packed) brown sugar
- 55g (1/4 cup) caster sugar
- 115g (3/4 cup) plain flour
- Pinch of salt
Topping
- Caramel topping, to drizzle
Instructions
- 1
Preheat oven to 180C/160C fan forced. Grease a square 20cm cake pan and line the base and sides with baking paper. Place the condensed milk, white chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring, until melted and combined. Simmer, stirring constantly, for 5 minutes or until light golden in colour. Set aside, stirring occasionally, for 10 minutes to cool slightly.
5 min - 2
Meanwhile, place the butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted and combined. Remove from heat. Quickly stir in the egg, sugars, flour and salt until just combined.
- 3
Pour the dark chocolate mixture into the prepared pan. Dollop over the fudge mixture. Use a knife to create a swirled effect. Bake for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging. Set aside in the pan to cool completely. Drizzle with caramel topping and cut into pieces.
30 min
