Kinder Bueno brownie, carnation caramel, vanilla ice cream
Serves: 4
Ingredients
- For the brownies:
- 95g butter
- 95g high-quality dark chocolate
- 140g caster sugar
- 2 medium eggs
- 45g plain flour
- 20g cocoa powder
- 25g dark chocolate chunks
- 25g white chocolate chunks
- To serve:
- 397g tin of Carnation Caramel
- Vanilla ice cream (I recommend vanilla clotted cream flavour)
- 12 pieces of Kinder Bueno bar
- extra melted chocolate/chocolate sauce
Method
- Place a large mixing bowl over a pan of boiling water (do not let the bowl touch the water) and melt the butter and dark chocolate together. In a separate bowl, whisk together the sugar and egg.
- Remove the bowl of chocolate from the heat, and fold the sugar and egg mixture into the chocolate. Next, sieve the flour and cocoa powder into the bowl, and fold this in. Add the dark and white chocolate pieces, and stir gently. Place the brownie mix into a baking tray lined with greaseproof paper and bake at 160C/Gas3 for approx. 30 mins – or until the top if just crisp and the centre is cooked through (moist crumbs will stick to a skewer when they’re just right – if there are no crumbs and the skewer is just wet, they’re not ready yet).
- To serve, place the warm brownie in the centre of the plate and top with a drizzle of chocolate sauce and a generous amount of Carnation Caramel. Add a scoop of vanilla ice cream and three pieces of Kinder Bueno each, and enjoy.
