Chocolate toffee brownie fudge

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 16 cakes

Chocolate-Iris "Brownie Fudge" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

550 g dry mix for making brownies
2 eggs
0.25 cup Nesquik chocolate milk
0.25 cup canola oil
1 cup chocolate chips
0.5 cups of heavy cream
30 caramel candies
2 cups coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, chocolate chips (granules), cocoa, caramel, coconut flakes, eggs, sour cream

Cooking the dish according to the recipe:

Preheat oven to 180°C. Grease a 20 x 30 cm loaf tin.

In a large bowl, whisk together the brownie mixture, eggs, chocolate milk, and butter. Add 1/2 cup chocolate chips and fold in with a spatula. Pour into the prepared pan and bake until the center is just set, 25-30 minutes. Remove from the oven and let cool completely.
Heat the cream in a small saucepan over medium heat. Add the caramel and stir until it's completely melted and combined with the cream. Remove from heat and stir in the coconut. Spread evenly over the cooled brownie.

Melt the remaining chocolate chips in the microwave, stirring every 15 seconds. Pour the chocolate over the coconut cream in a crisscross pattern. Refrigerate for at least 30 minutes to set, then cut into squares.

Categories:

recipe / Desserts / Cakes / Brownie / / American cuisine / Sandra Lee

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