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Salted Caramel and Pecan Brownies

Posted on November 12, 2015 in Brownies

  

Gooey caramel, crunchy nuts… these brownies are to die for. The ultimate treat when you want it all, these crunchy chewy brownies get their fabulous flavor from Hotel Chocolat’s ‘Salted Carameland Pecan Chocolate spread’. A sprinkle of sea salt lends added sophistication.

They’re fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and loaded with texture. There’s a salted caramel and pecan filling that’s sandwiched inside dense brownies, and there’s more pecans sprinkled on top. 

 
Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate.

Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre.

  
I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and pecan flavours work so well with the ridiculously gooey brownie!

  
The hardest part is waiting for the brownies to cool completely before slicing. There’s too much fudginess, drippy caramel, and melted chocolate to slice into until they’ve cooled completely. Slicing too early will result in a hot, gooey mess. I prefer brownies this rich to be served slightly chilled.

These were show-stoppers and without a doubt, one of the best recipes made in 2015.

Salted Caramel and Pecan Chocolate Brownies
Serves 12
Indulgent, fudgy chocolate and pecan brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
468 calories
54 g
93 g
27 g
6 g
12 g
115 g
3531 g
42 g
1 g
13 g
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 468
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 12g
61%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 3531mg
147%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
7%
Sugars 42g
Protein 6g
Vitamin A
10%
Vitamin C
0%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
  10. 100g Pecan nuts
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Then sprinkle 50g of chopped pecans on top of the caramel. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Finally add the remaining pecan nuts whole or roughly chopped on top.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
468
fat
27g
protein
6g
carbs
54g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Salted Caramel Brownies

Posted on March 28, 2015 in Brownies

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Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.

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I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!

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Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate. 

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Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre. 

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I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies
Serves 16
Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
307 calories
40 g
70 g
16 g
4 g
9 g
80 g
2648 g
31 g
0 g
6 g
Nutrition Facts
Serving Size
80g
Servings
16
Amount Per Serving
Calories 307
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg
23%
Sodium 2648mg
110%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
3%
Sugars 31g
Protein 4g
Vitamin A
8%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
307
fat
16g
protein
4g
carbs
40g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Fudgy Biscoff Brownies

Posted on February 25, 2015 in Brownies

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These are probably the best brownies that I have ever made. They are thick and rich and fudgy and moist, everything that a brownie should be. The buttery, brown sugar and spice-flavored cookie biscoff just takes them to a whole new level! Not familiar with this yummy treat? Biscoff Spread is a cookie butter made from Biscoff Cookies. Besides it being totally delicious, the spread is vegan and nut-free. I love it on toast, in sandwiches or its just as delicious right out of the jar.

Ingredients:

170g brown sugar

110g granulated sugar

230g Choclate chips

110g butter

3 eggs

1 teaspoon vanilllia extract

140g plain flour

175g Crunchy or smooth Biscoff Spread

6 Biscoff Biscuits

 

Preheat oven to 170C.

Line a 8 x 12-inch brownie pan with greaseproof paper, leaving at least 1 inch hanging over the sides. Spray with nonstick cooking spray or lightly grease with butter.

Place both sugars into the bowl of your mixer, Set aside.

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Melt chocolate and butter over low heat.

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Once melted, add the Biscoff spread and stir until the speed has melted and mixed in with the chocolate.

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Remove from heat and pour into bowl of your mixer with sugar and begin mixing on low speed.

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Add eggs, vanilla, and salt. Add flour, a spoonful at a time until fully incorporated.

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Pour into prepared baking pan. Break the biscoff biscuits and sprinkle them over the brownies.

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Bake 35-40 minutes.

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Allow to cool before you cut into squares.

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Mini Cadbury Cream Egg Brownies

Posted on April 1, 2014 in Brownies

IMG_7033If I had to pick one thing I’m most looking forward to at Easter it’s definitely the Cadbury Creme Eggs. I love the creaminess inside the chocolate shell. I wish they make this ginormous egg so I can eat the filling with the spoon.

As you’d expect, these brownies are incredibly sweet, but if you’re a fan of creme eggs that probably won’t worry you. They are very fudge, rich and gooey – possibly the naughtiest brownies I have ever made.

Ingredients

185g unsalted butter

185g dark chocolate

85g plain flour

40g cocoa powder

100g cadburys mini creme eggs (100g bag)

3 large eggs

275g golden caster sugar

Preheat oven to 160C.

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

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Break 3 large eggs into a large bowl and tip in the golden caster sugar.

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With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, You’ll know it’s ready when the mixture becomes really pale and about double its original volume.

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Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.

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Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.

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IMG_7017Then cut the cadburys mini creme eggs in half then just add them into mixture making sure they are evenly spread!

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Pour the chocolate mixture into a square 20cm baking tin and level the mixture so its flat.

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Place in preheated oven for 20 to 25 minutes. ( I like mine to still be slightly gooey and fudgy in the middle so tend to bake for 20 minutes maximum.)

Remove from over and leave in tin to cool.

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Once the tin feels cool, gently remove and place onto a wire rack to cool further. Cut into squares and serve.

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Nutella Swirl Peanut Butter Blondies

Posted on February 4, 2014 in Brownies

IMG_6644These blondies will definitely satisfy Nutella and peanut butter lovers. They are made from brown sugar, peanut butter and melted butter which makes them super soft, yet gooey. Milk chocolate chips are then added and Nutella is then swirled on top to not only give the blondies a great appearance but to add depth, richness, and a pop of chocolate.

This recipe is ideal, you will only use one bowl and they’ll be ready in 30minutes!

Ingredients: 

110g unsalted butter, melted

1 large egg

175g light brown sugar

1 tablespoon vanilla extract

150g plain flour

150g milk chocolate chips

1 tablespoon peanut butter

75g Nutella

Directions:

Preheat oven to 180 C. Line an 8-by-8-inch baking tin with aluminium foil and grease.

In a microwave-safe bowl melt the butter, about 1 minute on high power.

Wait a minute before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

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Add the flour and stir until just combined.

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Stir in the milk chocolate chip chips.

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Add the peanut butter and stir until evenly dispersed.

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Turn batter out into prepared pan, smoothing the top lightly with a spatula.

To create the marbled pattern shown, drizzle the Nutella over the batter in three parallel lines, evenly spaced. Next rotate the pan 90 -degrees. With a toothpick, starting at the top of the pan, drag the toothpick through the Nutella 5/6 times.

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Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the centre should come out clean, or with a few moist crumbs.

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Allow the blondes to cool in the baking tin for about 40minutes and then transfer to a wire rack to finish cooling. You can then cut into squares to serve.

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Raspberry Cheesecake Brownies

Posted on October 9, 2013 in Brownies

Raspberry Cheesecake Brownies

The tart, tangy flavor of the fresh raspberries make these delicious cream cheese brownies a lovely treat. Cake-like around the edges with a fudge-like middle, swirled with a sweetened cream cheese makes such a fabulous combination of textures and flavors.

Brownie Ingredients (from Alton Brown):

225g caster sugar

225g light brown sugar

150g coco powder

75g plain flour

1/2 teaspoon salt

4 large eggs

225g melted butter

2 teaspoons vanilla extract

Raspberry Cheesecake Ingredients (from Bakers Royale):

225g cream cheese

80g caster sugar

170g raspberry jam or fresh puree raspberries

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 tablespoons plain flour

Handful of raspberries

Directions for chocolate  brownies:

Heat the oven to 175°C . Line a baking tray with baking parchment and grease it. Place both sugars into a food processor and plus to combine, set aside in a bowl.

Sugars

Sieve the coco powder and flour and add to the bowl with sugar. Then add 1/2 teaspoon of salt.

Sieve the coco powder and flour and add to the bowl with sugar.

In a mixer fitted with a whisk attachment, whisk the eggs at a medium speed until they become light and fluffy.

whisked eggs

Now add in the vanilla and the rest of the dry ingredients. Beat until incorporated then slowly pour in the melted butter until all is combined.

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Set aside while you make the raspberry cheesecake layer.

Brownie mixture

Directions for raspberry cheesecake layer:

Add all ingredients to your mixer which should be fitted with a whisk attachment and beat until it its light and fluffy.

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Pour 3/4 of the brownie mixture into your lined baking tray, spread until even. Then pour the raspberry cheesecake layer on top. Next pour the remaining brownie mixture over the cheesecake layer.

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Using a fork or knife gently swirl the two mixtures together. Sprinkle some fresh raspberries on top.

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Bake in the middle of the oven for 30-40mins until a skewer or toothpick is inserted into the centre of the brownies and is removed clean. Remove from the oven and cool in the baking try for 10-15mins.

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Then carefully remove from the baking tray and peel of the lining. Cool for a further 40mins. Cut the brownies once cool.

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