caramel brownie,

dulce de leche ice-cream stacks

  • 1 packet Donna Hay’s salted caramel fudge brownie mix
  • 125g unsalted butter, melted
  • 2 eggs
  • 1 sachet chocolate chunks
  • ½ teaspoon sea salt flakes (optional)
  • vanilla ice-cream, to serve
  • dulce de leche, to serve

each packet contains

  • 1 sachet salted caramel brownie mix
  • 1 sachet chocolate chunks
  1. Preheat oven to 160°C (fan forced). 
  2. Following the packet instructions, place the caramel brownie mix, melted butter, and eggs in a mixing bowl. Using a spatula, stir the mixture until well combined. The mixture will be quite thick. Add the chocolate chunks and stir to combine.
  3. Spoon the caramel brownie mixture into a 20cm square cake tin, lined with non-stick baking paper.
  4. Sprinkle with salt (optional) and bake for 40-45 minutes or until the brownie is set. Allow the brownie to cool in the tin for 10 minutes. Slice and serve warm with vanilla ice-cream and dulce de leche. Serves 4
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