Ingredients:
185g butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275 caster sugar
Method:
Melt together the butter and dark chocolate, lots of recipes call for a bain marie but for me this is more hassle than its worth and so long as you stir the mix constantly putting it in a pan over a low heat works just fine. Once the butter and chocolate have melted together allow to cool to room temperature.
While the chocolate cools, preheat your oven to 160c fan. Grease and line a 20cm square tin and set aside. Place the eggs the eggs and sugar into a bowl and beat using an electric mixer on high speed until they are thick and creamy. Pour in the melted chocolate and fold in carefully so as not to know the air out of the mix. Add in the cocoa powder and the flour and fold in again. The mix looks weird and dusty to start with but comes together to a fudgy consistency with a little encouragement. Add in the chocolate chunks and mix gently. Pour the mix into the tin, spreading it out using a spatula. Bake for 25 minutes until the middle is solid when wobbled and the top has a papery appearance. Leave to cool in the tin before cutting into chunks and devouring. Keep in an air tight container for up to two weeks (like they last that long!).
Salted Caramel:
For the brownie:
200g dark chocolate
250g butter
250g caster sugar
3 large eggs
120g plain flour
1/2 tsp baking powder
For the salted caramel:
110g caster sugar
55g butter
4tbsp sour cream
1/2 tsp salt flakes
Method:
Make the salted caramel first by melting the sugar in a nonstick pan over a medium-high heat. Do NOT get the melted sugar on you as the resulting burn is incredibly painful. When the sugar is a deep amber colour, remove from the heat and add in the butter, sour cream and salt, stirring until it all melts together. Pour onto bowl or plate lined with baking paper. and place in the freezer until solid but scoopable like ice-cream.
Preheat your oven to 180c and prepare a 20cm sqaure tin with baking paper. Melt the chocolate in a non stick pan over a low heat, stirring constantly. Use an electric mixer to beat the butter and sugar together until they are light and fluffy then gradually mix in the eggs. Keep mixing once all the eggs are incorporated until the batter has a silky sheen. Fold in the melted chocolate followed by the flour and baking powder.
Pour the mix into the baking tray, spreading to the edges with a spatula. Scoop out the salted caramel and dot throughout the brownie, if its soft enough take a fork and run it through the mix to trail the caramel through the brownies. Bake for 30 minutes until a skewer comes out sticky but not coated with mixture.
Leave in the tin until cooled before turning out and cutting into chunks and eating.
Raspberry Oreo
Ingredients:
200g dark chocolate
100g milk chocolate
250g butter
300g caster sugar
4 large eggs
175g plain flour
200g fresh raspberries, torn into little bits
154g pack of oreos, cut into rough quarters
Method:
Preheat the oven to 180c and grease and line a 20cm square tin. Melt the chocolates, butter and sugar together over a low heat stirring constantly, Once fully melted, leave to cool to room temperature. Using an electric mixer, beat in the eggs one at a time then add in the flour.
Pour half the mix into the tin then dot with half the raspberries and oreos. Add in the rest of the mix and use a spatula to encourage to the edges of the tin. Top with the rest of the raspberries and oreos and bake for 30 - 40 minutes until a skewer comes out clean. Leave to cool in the tin before turning out and cutting into chunks.
Each of these brownies are reasonably easy to make and totally worth the effort. They will last in air tight containers for around two weeks if you can keep your hands off them. Please take photos when you make these and tag me using #diaryofadefectivehousewife
Enjoy!
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