Roasted Almonds And Caramel Brownie

Ingredients

• 8-10 roasted almonds, vertically halved + for arranging
• 15-20 caramel candies
• 1 cup chopped dark chocolate
• 1 cup butter
• ¾ cup castor sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup refined flour (maida)
• ½ tsp baking powder
• ¼ cup cocoa powder
• 150 grams milk chocolate

Method

1. Preheat oven to 180ºC.
2. Melt chocolate and butter in a bowl over a double boiler till the chocolate melts completely. Set aside to cool slightly.
3. Take castor sugar in a large bowl, break in the eggs and whisk with an electric beater till the mixture reaches ribbon consistency. Add vanilla essence and continue to whisk till well combined.
4. Add melted chocolate-butter mixture and mix till well combined. Sift refined flour, baking powder and cocoa powder directly into the bowl and gently fold till a lump free batter is formed.  
5. Roughly chop 8-10 caramel candy and add into the batter. Add roasted almonds and mix.
6. Roughly chop milk chocolate and halve remaining caramel candies.
7. Transfer the batter into a greased and lined 6” x 6” x 3” square cake tin. Tap a few times. Arrange the halved caramel candies, chopped milk chocolate and roasted almonds on top. 
8. Bake in the preheated oven for 35-40 minutes. Take it out of the oven and allow to cool to room temperature.
9. Cut the brownie in squares and serve.