MINT CARAMEL BROWNIES
Serves 15 Prep 20 mins Cook 30 mins
200g butter 160g NESTLÉ DARK CHOCOLATE 125g caster sugar 125g soft brown sugar 5 eggs 1 tsp (5ml) vanilla essence 150g cake flour 3 tbs (45ml) NESTLÉ COCOA POWDER
Serves 6 Prep 10 mins Cook 30 mins
1ml salt 1 can (360g) NESTLÉ CARAMEL TREAT MINT FLAVOURED 90g NESTLÉ BAR ONE, roughly chopped 125ml NESTLÉ DESSERT & COOKING CREAM Preheat the oven to 175°C and grease a baking tin. In a saucepan, melt the butter and chocolate
COCOA MALVA PUDDING
1 can (290g) NESTLÉ DESSERT & COOKING CREAM ½ cup (115g) sugar ½ cup (125g) butter 6 tbs (90ml) NESTLÉ COCOA 3 tsp (15ml) NESTLÉ ESPRESSO POWDER 2 tbs (30g) butter salt ⅓ cup (75g) sugar 1 egg 45ml smooth apricot jam 1 can (380g) NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK 5ml bicarbonate of soda 1 cup (120g) cake flour 4 tsp (20 ml) white sugar Place the 125ml of the evaporated milk into a jug and stir in
together over a low heat. Allow to cool slightly. Cream the sugars, eggs and vanilla essence together in a mixing bowl until pale and fluffy. Add the chocolate mixture and fold in the flour, NESTLÉ COCOA POWDER and salt. Spoon half of the mixture into the prepared tin and dot spoonfuls of the
NESTLÉ CARAMEL TREAT MINT FLAVOURED over the base. Repeat with the remaining mixtures. Bake for 20-25 minutes, or until just firm. Cool and cut into squares. Melt the Bar One and NESTLÉ DESSERT & COOKING CREAM in a bowl over a pan of simmering water, stirring until smooth and drizzle over the brownies.
the bicarbonate of soda. Stir the remaining NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK into the sauce mixture. Sift the dry ingredients over creamed butter mixture. Pour the bicarbonate of soda and milk mixture over the top. Carefully fold mixture together. Stir in vinegar and spoon into an ovenproof baking dish. Place all of the ingredients in a pan (including the additional NESTLÉ IDEAL MEDIUM FAT EVAPORATED MILK) and cook for 4-5 minutes, stirring, until smooth and combined. Preheat oven to 180°C. Cream butter and sugar together in a mixing bowl. Add the egg and beat well. Stir in the jam. Pour half of the sauce mixture over the batter and bake for 25-30 minutes, or until the sponge is just cooked. Pour the remaining sauce over the top and serve with cream, ice cream or custard.
