A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra yumminess!
100g ginger biscuits
1 tin Carnation Caramel
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate, roughly chopped
50g milk chocolate, roughly chopped
275g caster sugar
1 Cadburys Crunchie bar, roughly broken
Line a 21cm, deep sided square tin with baking parchment.
Blitz the biscuits in a food processor and put into the prepared tin.
Make the brownie mixture
Cut butter into smallish cubes and tip into a medium bowl with the dark chocolate. Place on a saucepan of hot water to melt, stirring occasionally, once melted take off the heat and let it come to room temperature.
Preheat oven to 180C/gas 4.
Sieve the flour and cocoa powder into a bowl.
Break the eggs into a large bowl and add the sugar, whisk until creamy and thick, like a milk shake.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula until the two mixtures are one and the colour is a mottled dark brown.
Add the flour/cocoa mix to the eggy mixture and gently fold in, it will look dry and powdery for awhile but keep on folding in it will come to look fudgy.
Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
Pour half the brownie batter over the biscuit crumbs that are already in your prepared tin, then pour over 3/4 of the caramel and finish off by pouring on the rest of the brownie batter.
Bake for 30 – 40 minutes. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
Leave to cool then spread the rest of the caramel over the top, then scatter the Crunchie ontop and enjoy.