Spooning the sweet, highly aromatic, velvety caramel — rich with cocoa and anise — over the top of this delicious brownie base takes this dessert to decadent new heights.

Serves 6-8

Ingredients

• 360g dark chocolate (70 per cent cocoa), buttons or roughly chopped
• 150g unsalted butter
• 5 eggs
• 230g caster sugar
• 80g plain flour
• 250g Maggie Beer Dark Chocolate & Vino Cotto Caramel

Method

1. Preheat fan-forced oven to 140C
2. Add chocolate and butter to a saucepan and place over a very low heat, stirring until melted and glossy. Remove and set aside.
3. Place eggs and sugar in the bowl of an electric mixer. Whisk until pale and creamy (roughly 4-5 minutes).
4. Fold in flour and then, with the beater running, carefully pour in chocolate. Mix until smooth (roughly 2 minutes).
5. Pour mixture into a baking tray (210cm x 28cm x 3.5cm) lined with baking paper.
6. Place in preheated oven and bake for 45-50 minutes, ensuring the brownie is still quite soft and moist.
7. Remove from oven and set aside to cool completely.
8. To assemble, spoon caramel over the top and, using the back of the spoon, roughly spread over the surface of the brownie.
9. Cut into 6-8 even pieces before serving.

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