These desserts are just yummy - anything goes! Assemble anything you prefer and to quantities of your liking. Use a ready-made caramel sauce or go the extra mile and make your own.
- 300g dark or milk chocolate
- 125g butter or margarine
- 3 extra-large eggs
- 200ml (¾ cup) caramel or light brown sugar
- 60ml (¼ cup) Spur Salad & French Fry Dressing
- 125ml (½ cup) cake flour
- 5ml (1 tsp) baking powder
- 1ml (pinch) salt
- 200ml (¾ cup) caramel sauce
- 1L vanilla ice cream
- 125g raspberries
- mint, for garnishing
Melt chocolate in a microwave. Add butter and melt further until completely smooth. Tip: Check every 20 seconds and stir; do not overheat.
Beat eggs, sugar and Spur Salad & French Fry Dressing until light and creamy. Fold in chocolate mix.
Sift flour, baking powder and salt together. Combine with the chocolate mixture. Spoon into a greased and lined 18 x 27 cm baking tray.
Bake in a 180°C preheated oven for 40 minutes. Leave to cool in a pan for 15 minutes before cutting into small squares.
Drizzle bases of glasses with caramel sauce. Layer squares of brownies and top with a scoop of ice cream and raspberries. Garnish with mint and more caramel sauce, and serve immediately.
Add coarsely chopped marshmallows, almonds, pecans or hazelnuts to make the dessert even more decadent.