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125g melted butter
1 cup caster sugar
⅓ cup self-raising flour
½ cup cocoa
4 eggs, lightly beaten
1 cup dark chocolate budlets
Caramel hazelnut filling
400g condensed milk
200g tinned caramel
1 Tbsp golden syrup
15g butter, melted
1 cup roasted, peeled hazelnuts
300g dark chocolate buttons
To make the brownie base:
Preheat oven to 180degC.
Mix all dry ingredients together, stir in egg and cooled melted butter.
Spread evenly into a greased and lined lamington or slice pan.
Bake for 15 minutes. Allow to cool.
To make the caramel filling:
Mix all ingredients except hazelnuts together thoroughly and pour over cooled brownie base. Scatter hazelnuts over caramel mix. Bake 10-15 minutes. Allow to cool.
To make the ganache:
Melt chocolate. Stir in warmed cream until smooth. Pour over caramel brownie base. Allow to set.
Requested by Marian Simons, of Dunedin.
Recipe supplied by Chris Smith, of The Bay Cafe, Macandrew Bay, Dunedin
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.