Curly Wurly Brownies {Cadbury Week}

Today is the fifth and final day of Cadbury Week here on United Cakedom.

It was a no brainer that I was going to make brownies at some point this week. Brownies are prefect for adding things too, a bit like ice cream.

What I had in mind for these Curly Wurly Brownies was a lasagna type of dessert. Layer of brownie batter, caramel sauce, Curly Wurly’s (like lasagna sheets) and repeat. So that’s exactly what I did.

They turned out completely decadent and delicious!! I liked how the carame/toffee in the Curly Wurly didn't melt completely and so every other bite there’d be a bit of chewy caramel. Yum Yum!!

Its no secret that I love Betty Crocker's fudge brownies, I can only assume it's nostalgia or just that it has a texture I have yet to repeat with a from scratch recipe. If you'd rather not use a box mix for these don't worry. Any recipe would work for these, just double it so you can get 2 layers or just have one layer whatever you want to do!.Have a look in my archives if you don't already have a favorite brownie recipe. Don’t forget, if you choose to use the box mix, you’ll need 2 eggs and vegetable oil to make brownies.

Curly Wurly Brownies

2 boxes of Betty Crocker Fudge Brownie Mix
Caramel Sauce (below)
10 Curly Wurly’s, chilled

Pre-heat the oven to 180C. Line and grease an 8 in (20cm) square pan. 
In 2 separate bowls prepare the brownies according to the instructions on the back of the box. 
Spread one of the brownie mixes at the bottom of prepared tin, smoothing it out as best you can. 
Place some of the caramel sauce in the middle. You could swirl it in. 
Then lay 5-6 curly wurlys across the top. 
Place the remaining brownie batter on the top and repeat with the caramel and curly wurly’s. 
Bake for 60-90 minutes. I know that’s a pretty big range, but it’s a fat brownie and it needs a lot of time. I baked mine for 80 minutes, the middle was cooked but pretty soft so bake longer if you want it firmer.

Caramel Sauce

2 tbsp cold water
100g caster sugar
120g double cream
25g unsalted butter

Put the water and caster sugar in a heavy-bottomed saucepan and heat gently to dissolve, swirling but never stirring the contents. Once the sugar is dissolved, turn the heat up to high and bring to the boil. Cook until the caramel turns amber, then watch like a hawk until it turns dark, then whisk in the cream. Careful not to splash, add the butter and whisk until smooth. Cool before using.




notes: This is the last day of my Cadbury Week. I had a lot of fun concocting these recipes/ideas. If you have been inspired and have made a Cadbury inspired treat or if you already have Cadbury inspired treats to share please email me (unitedcakedom(@)gmail(.)com) a picture, a few words about your creation and a link if you are a blogger and I will do a round up post if I get any response!; Caramel sauce comes from The Whoopie Pie Book by Claire Ptak; And last but not least I will remind you once again that this post and this week has not been sponsored by Cadbury’s!

Monday: Picnic - PicnicDoodle Salad
Tuesday: Double Decker - Double Decker Pillow Cookies
Wednesday: Star Bar - Star Bar Cake
Thursday: Cherry Ripe - Cherry Ripe Cupcakes

2 comments:

  1. They look amazing, could you use carnation caramel instead of making the sauce?

    ReplyDelete
    Replies
    1. Yes you could!! Anything to make your life easier right? Hope you enjoy them!!!

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