So a few weeks ago we talked about my love of salted caramel and I posted a recipe for salted caramel petit fours. Then last week on GBBO there was a traybake challenge. So far this series I am trying to make something from each episode and the traybakes got me thinking. I have been on the hunt for a good brownie recipe for ages and so far the ones I have tried are either too bitter or too spongy or just not quite right. Yes, I know I'm fussy but I want proper gooey fudgy brownies. I decided I needed to add salted caramel to them as everything chocolatey tastes better with it added. Now I have tried s/c brownies before but I felt let down on the brownie bit, it just didn't hit the spot so I have been determined to make something that is chewy, gooey, fudgy and just all kinds of wonderful.

After asking on Twitter and doing a bit of googling one recipe kept popping up from the BBC Good Food website but after reading through it I felt it needed a few wee tweaks. The main one being swapping caster sugar for soft brown sugar.

I was busting to get making it over the weekend but between one thing and another I didn't get to make it til Sunday eve but oh my, I think I have cracked it. The only change I will make next time is to use all the caramel. I was cautious about there being too much but let's be honest, you can never have too much of a good thing especially where salted caramel is concerned.

I brought these into work the next day and they didn't last long. I now need another excuse to make them again!

Salted Caramel 

• In a deep, heavy bottomed pan add the water, sugar and golden syrup. Stir until combined and then boil over a medium heat until the temperature reaches 170C on a sugar thermometer.

• Once it reaches that temp take it off the heat immediately. Don't just turn off the ring, put the pan on an unused ring on the cooker.

• While that pan is boiling away gently heat the cream until its warm but not bubbling.

• Once the sugar mix has reached 170 pour the cream into the pan but take care as it is VERY hot and will bubble up for a few seconds. Keep stirring until it’s all combined and you will have a yummy looking but very hot pan of caramel.

• Now pour all the mixture into a measuring jug and add 1tsp of salt and leave to cool.
• Once cool taste the caramel and add more salt if needed.

Chocolate Brownies
185g unsalted butter diced

Even though this blog is mainly about my love of all things cakey, occasionally it’s nice to throw in the odd savoury recipe too.

• Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then until they are soft and a light brown.

• Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

• Add the prawns and the puree to the ghee left in the pan and add the salt. Simmer for 10 minutes or until the prawns are cooked and the sauce is hot. 

• Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 5 minutes. Add chillies and once cooked stir in the fresh coriander and garam masala. 

• Serve with rice, naan bread or whatever takes your fancy.  

Disclaimer: I was sent this wok to review. All comments and opinions are my own.

• Preheat the oven to 160C (fan)/180C

• Grease and line a 20cm square cake tin

• Put all the ingredients in a bowl and mix until smooth

• Pour into the prepared cake tin and bake for 18-20mins until a skewer inserted comes out clean. Keep an eye on it though, it could be ready after 15mins.

• Place on a wire rack to cool.

• In a deep, heavy bottomed pan add the water, sugar and golden syrup. Stir until combined and then boil over a medium heat until the temperature reaches 170C on a sugar thermometer.

 

• Once it reaches that temp take it off the heat immediately. Don't just turn off the ring, put the pan on an unused ring on the cooker.

• While that pan is boiling away gently heat the cream until its warm but not bubbling.

• Once the sugar mix has reached 170 pour the cream into the pan but take care as it is VERY hot and will bubble up for a few seconds. Keep stirring until it’s all combined and you will have a yummy looking but very hot pan of caramel.

• Now pour all the mixture into a measuring jug and then pour half of that back into the pan. Add the chocolate into the mix in the pan and stir until the chocolate melts.

 

• If you have a mixer pour this into the bowl, start whisking on a low speed and add the butter to it.

• Turn up the speed and keep mixing until the bowl is cool to the touch. This can take about 5mins but don't leave it unattended incase your mixer decides to move across the counter.

• If you don't have a mixer you will need to do all of this with an electric whisk, it will take longer and cause some arm ache!

• While the mixer is doing its thing go back to the leftover jug of caramel and add the salt to it and give it a mix.

• Leave in on the side to cool and once cool add more salt a wee bit at a time if you find you would like it saltier. Remember you can always add but not take away!

• Once the bowl of the chocolate caramel ganache is cool to the touch pop it in the fridge for about 30mins.