Caramel Brownie

On Sunday, I took along caramel brownie slice which was obviously a hit as I came home with an empty plate. I had many requests for the recipe, so here it is:
INGREDIENTS:
250g butter
1/4 cup golden syrup
1 cup soft brown sugar
4 eggs, lightly beaten
1 1/4 cups plain flour
1 tsp baking powder
1 tsp vanilla essence
CARAMEL ICING
1 1/2 cups icing sugar
2 tbsp butter, melted
1 tbsp golden syrup
1/4 tsp vanilla essence

METHOD:
Melt butter, golden syrup and brown sugar in large saucepan over medium heat. Remove from heat and cool slightly. Add eggs and beat until mixture is smooth. Sift flour and baking powder into saucepan and add vanilla essence. Mix until combined. Pour into greased 20x30cm sponge roll tin. Bake at 180deg Celsius for 25-30mins until brownie springs back when touched lightly. Ice with caramel icing whilst still warm in pan and cut into squares/bars. (Alternatively recipe makes about 30 mini muffin cakes - bake for 10-12 mins) I omitted the walnuts (1/2 cup chopped) which are added with the vanilla essence, because my kids don't like nuts in baking.
CARAMEL ICING
Sift icing sugar into bowl. Add butter, golden syrup and vanilla essence. Mix to form smooth icing. A small quantity of hot water can be added if required.

This recipe is from a great book that I have had for years - Australian Quick 'n' Easy Cakes & Muffins Biscuits, Slices & More by Robyn Martin.

I had a great afternoon scrapping with my friends but haven't photographed my LO's as the weather has been woeful. I think I can speak on behalf of most people in Queensland, NO MORE RAIN PLEASE! We had another drenching this afternoon and about 3.5 inches in the last 36hrs. Nick's school is just afloat and the mosquitoes are starting to get out of hand. We are being urged to apply insect repellant before the children attend school.
Enjoy the caramel brownies ;)
Rach xx