Ingredients:
220g block Carmello chocolate
1 1/2 cups SR flour
1/4 cup cocoa powder
1 cup caster sugar
125g butter, melted
1 cup milk
1/2 brown sugar
1 3/4 cups boiling water
Optional: Raspberries, icing sugar mixture & vanilla ice-cream to serve
Method:
Break up your caramello bar into pieces and put in the freezer for at least 20 minutes. Preheat oven to 180 degrees Celsius. Grease a 3cm deep, 19cm x 30cm base lamington pan or medium casserole dish.
Sift flour and 2 tablespoons of cocoa into a bowl. Add caster sugar, butter and milk.
Whisk until smooth and combine - this only takes a minute or so. Spread mixture into prepared pan.
Press broken chocolate squares into mixture - this makes sure there's an even consistency of choc-caramelly goodness.
Sprinkle brown sugar and remaining cocoa over the top.
Over the back of a large spoon, cover with boiling water
Whisk until smooth and combine - this only takes a minute or so. Spread mixture into prepared pan.
Press broken chocolate squares into mixture - this makes sure there's an even consistency of choc-caramelly goodness.
Sprinkle brown sugar and remaining cocoa over the top.
Over the back of a large spoon, cover with boiling water
Bake for 35-40 minutes until top is set
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