Milky Way Brownies

for the brownie layer

1/2 cup flour

1/2 tsp baking powder

a pinch of salt

1/3 cup sifted cocoa

1/2 cup cream

1 egg

120g unsalted butter

2 tsp vanilla extract

1 cup sugar

for the chocolate layer

1 cup marshmallow creme *

1 cup semisweet chocolate chips (or a combination of milk and dark chocolate chips)

2 tbs pouring cream

for the caramel layer **

2 tbs pouring cream

225g caramel bits

for the chocolate topping

1 1/2 tsp vegetable oil

1 cup semisweet chocolate chips (or a combination of milk and dark chocolate chips)

preheat the oven to 180 degrees celsius.

line a 20cm square brownie tin with nonstick foil.

in a large bowl, combine together sugar, butter, flour, baking powder, salt, cocoa, vanilla, egg and cream.

whisk until well incorporated

pour and spread batter in prepared tin.

place in the oven and bake for 25 to 30 minutes or until the brownie cake starts to pull away from the sides of the pan.

remove from the oven and allow to cool completely.

melt the chocolate chips and cream over a low heat or in the microwave for 45-60 seconds or until the chocolate is melted. stir to combine cream the chocolate.

when smooth, add in marshmallow creme and stir until well incorporated.

spread over chilled brownies.

place in the refrigerator and chill for 20 minutes.

meanwhile, melt the caramel chips together with the cream over a low heat or in the microwave for 45 to 60 seconds or until the chips have melted.

stir to combine well.

spread over the chocolate fluff layer.

melt the remaining chocolate chips together with the oil over a low heat or in a microwave until smooth.

using an offset spatula, spread over caramel.

chill for at least 2 hours.

cut into small squares and serve.

keep any leftovers in the refrigerator.

this works best served quite chilled.

* if you are not able to find marshmallow creme, you can make your own as follows:

1 egg white at room temperature, 3/4 cup light corn syrup, 1/4 tsp salt, 3/4 cup icing sugar, 2 1/4 tsp vanilla extract.

beat egg white, corn syrup and salt in an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes.

reduce mixer speed to low and beat in the icing sugar until thoroughly combined.

add vanilla extract and beat into marshmallow creme until incorporated.

store this in the refrigerator until needed. this will last for 2 weeks in the refrigerator.

** if you are not able to find caramel chips, you can make caramel filling as follows:

395g can sweetened condensed milk, 2 tbs golden syrup, 60g unsalted butter, melted

combine all ingredients in a saucepan over medium heat.

cook, whisking, for 8 minutes or until golden.

allow to cool slightly before spreading on the chocolate fluff layer.