This small batch Caramel White Chocolate Brownie is incredibly indulgent, scrummie & the perfect tiny treat! This gorgeous brownie cooks up in just 10 minutes, so its perfect for whipping up during the week for a week night treat.

I don’t know about you guys but I love a good small batch recipe. I like the idea of being a little indulgent in moderation or just not ending up with 30 slices of brownie & trying to force them on all my family and friends every time they pop over!

Tips:

• When adding the eggs wait till the butter has cooled enough, you don’t want scrambled eggs!

• Do not over mix once you add the flour, otherwise the brownie will be more cake texture instead of fudgey.

Enjoy! x

Small Batch Caramel White Chocolate Brownie

• 1/4 cup hot melted butter

• 1/2 cup soft brown sugar

• 1 teaspoon vanilla essence

• 2 eggs room temperature

• 1/2 cup all-purpose flour

• Pinch of salt

• 1/2 cup white chocolate chips

Directions

1. Preheat oven to 355 F / 180 C fan bake. Set aside a non-stick cast iron skillet 9" / 23 cm.

2. In a medium bowl mix hot butter & sugar for 60 - 90 secs (use hand mixer/wooden spoon) or until the butter is cool enough to add the eggs.

3. Add vanilla essence and eggs. Stir until fully combined.

4. Carefully fold in flour, salt, & white chocolate using a spatula or wooden spoon until just combined. Do not over mix.

5. Pour into the skillet pan. Place in the oven for 8 - 10 minutes, the brownie should be just set.

6. Remove from oven & cool.

Serve warm with a dollop of your favorite ice cream or whipped cream.

Tag #stripesandwillows x