12 Serves
85 Mins
Preheat your oven to 175°C and grease a square baking pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
1207 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
490 mg / 1,250 mgPotassium
177 mg / 4,700 mgSodium
2303 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
31 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
5 mgNet Carbs
55 gAlcohol
0 g
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy, then beat in the eggs and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined, then stir in the melted chocolate.
Pour half the batter into the prepared pan, drizzle with the caramel sauce, and top with the remaining batter. Use a knife to swirl the caramel through the layers.
Bake for 25-30 minutes until the edges are set but the center remains slightly fudgy. Allow to cool completely before slicing.
2
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