Sickly treat alert! Chocolate and caramel lovers – this one is for you. And for those who care its gluten free. Cut it into small squares as this is rich and delicious.
100g hazelnuts or pecans
100g rice Flour
250g caster sugar
250g melted butter
1/2 tsp vanilla extract
120g dark chocolate
1 tin condensed milk
¼ cup golden syrup
For the brownie roughly chop nuts and chocolate
Mix all other ingredients together.
Spread ¾ of mix into a 17 x 13cm lined tin.
Bake at 170deg for approx 20 minutes.
While baking, make the caramel by gently melting all ingredients together and stirring for 5 minutes over a very low heat.
Pour over partially cooked base then dollop the remaining brownie mix on top. Cook another 15 minutes and slice when cool.
This freezes beautifully.