Chocolate Caramel Slice

Mr FPTP's brother is coming to stay for a week and he LOVES Chocolate Caramel Slice so I decided I would make some for him when he comes to stay.  Before he arrives though had to make a trial batch to make sure it was up to his standard! 
This recipe makes a gorgeous batch of Chocolate Caramel Slice which is easy and yummy all at the same time.  The best part about it is that it has a good quantity of caramel in it; my favourite part!!!

Ingredients
Base
1/2 cup firmly packed brown sugar
2/3 cup desiccated coconut
2/3 cup self raising flour
85 grams butter, melted

Caramel Filling
30 grams butter
2 tablespoons golden syrup
1 395 gram can sweetened condensed milk

Topping
150 grams milk or dark chocolate, melted

Directions
Base
Preheat the oven to 180 degrees Celsius.  Grease and line a 20cm square cake tin. 
Stir brown sugar, coconut and flour together in a large bowl until well combined.  Add butter and mix until well combined.  Press mixture firmly into the prepared cake tin.
Bake for 10 - 12 minutes or until lightly browned and slightly risen.
Set aside to cool for 10 - 20 minutes (while making caramel).  Leave the oven on.

Caramel Filling
Place butter and golden syrup in a medium, heavy based saucepan over medium heat, stirring occasionally.  When the butter has melted add condensed milk.  Stir constantly over medium heat for about 9 - 12 minutes, until caramel thickens.
Gently spread the caramel evenly over the base.  Return to the oven for a further 10 - 12 minutes until a 1/2cm border of lightly browned caramel has formed around the edges.
Allow to cool to room temperature.

Topping
Melt the chocolate in a double boiler over a very low heat, stirring frequently, until melted.  Spread the melted chocolate over the caramel.
Refrigerate the slice until the chocolate is just set, about 20 - 30 minutes.  Remove the slice from the pan and cut into pieces.  I use a hot, dry knife to cut the slice.

Store slice in an airtight container in the refrigerator.

The Ultimate Chocolate Brownie with Raspberries

Last week I made chocolate caramel slice (recipe to come) and took it in to work.  It went down so well that I have decided I am going to bake once a week and take it in to work for my colleagues to enjoy.  This week I have made The Ultimate Chocolate Brownie with Raspberries.  This was the winner of The Search for NZ's Favourite Recipe.  It is absolutely DIVINE and I'm sure it will go down extra well in the office tomorrow.  I omitted the raspberries this time.

Ingredients
320 grams butter, melted
1 1/4 cups cocoa
7 free range eggs
3 cups sugar

1 teaspoon vanilla extract

1 1/2 - 2 cups dark chocolate chips/drops

1 1/4 cups plain flour
1 teaspoon baking powder
frozen/fresh raspberries (optional)
icing sugar (optional)

Directions
Preheat the oven to 160 degrees Celsius.  Line a large baking tin/roasting dish (24x34cm) with baking paper.  Melt the butter.  Using an electric mixer beat the cocoa into the melted butter.  Add eggs, sugar and vanilla and mix with the mixer for 3 - 4 minutes until the mixture begins to whip up in volume.
Using a wooden spoon/spatula mix in the chocolate chips/drops.  Sift flour and baking powder in; stir until fully combined.  Pour into the lined baking tin; give it a gentle shake to even out the mixture.

If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.  Bake in the oven at 160 degrees Celsius for about 1 hour until an inserted skewer comes out clean.  Leave to cool in the tin for about 10 minutes then turn out on to a wire rack to cool further.  If you want to make them look extra fancy, sift icing sugar over the top.

Enjoy warm or cold with some whipped cream or by themselves! 
DELICIOUS!!!