White Chocolate and Caramel Swirl Brownies
15 Minutes Prep
1 Hour
40 Minutes Total
12 Brownies Servings
Give Betty Crocker™ Chocolate Fudge Brownie Mix the star treatment by adding the divinely indulgent combo of sticky, sweet caramel sauce and white chocolate chunks.
Ingredient List
- 40ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 1 medium egg
- 75ml water
- 60g white chocolate, chopped into small chunks
- 75g thick caramel sauce or dulce du leche, plus extra, warmed, for drizzling (optional)
Preparation
- Preheat the oven to 180°C (160°C for fan assisted oven)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and sides with baking paper.
- Make up the brownie mix as directed on the box with the oil, egg and water. Fold in half the chocolate chunks. Spread the mixture evenly in the prepared tin, then drop small spoonfuls of the caramel or dulce du leche on top. Use the tip of a knife to swirl the caramel through the brownie mixture. Scatter over the remaining chocolate chunks.
- Bake for 30-35 minutes or until a round bladed knife inserted 5cm from the edge of the tin comes out clean. Leave to cool completely in the tin (about 45 minutes).
- Lift the brownie slab from the tin using the baking paper. Remove the lining paper and cut into 12 brownies. Drizzle each brownie with a little extra warmed caramel just before serving, if desired.
Tips
- For a flavour variation, add 1 mashed banana to the brownie mix and scatter over 20g roughly chopped dried banana chips with the white chocolate.
- The brownies can be made up with 80g melted butter and 2 medium eggs instead of the oil, water and 1 egg. This will give a slightly firmer brownie.
- Store the brownies in an airtight container in a cool place for 3-4 days.
