Tag Archives: caramel

Chocolate Brownies with Caramel

So, my brownies (or Jamie’s I should say) have a growing fan base and are knocked up on a ridiculously frequent basis. They are dark, slightly gooey, indulgent little squares of naughtiness and I thought there would never be another brownie recipe to better them. However….drum roll….replacing 100g dark chocolate with dulce de leche (milk caramel spread) has made this version even moister and fabulously gooier but still incredibly chocolatey and practically molten inside – wow! To die for – give ‘em a go – best brownies I’ve ever tasted!!!

Makes 20 or so

What you need…

250g unsalted butter

100g 70% dark chocolate

225g (half a jar) of Dulce de Leche (milk caramel spread)

80g cocoa powder, sifted

65g plain flour, sifted

1 teaspoon baking powder

360g caster sugar

4 large free-range eggs

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

Lightly butter and line a 24cm square baking tin with parchment paper. Roughly break up your chocolate and pop it into an heatproof bowl together with the butter. Put the bowl over a steamer, sitting in a saucepan of simmering water (bain marie). Melt the butter and chocolate, adding the dulce de leche when the chocolate is nearly all melted and mixing until smooth.

In another large bowl, thoroughly mix together the cocoa powder, flour, baking powder and sugar.

Take the melted butter and chocolate mixture off the heat and tip into the dry ingredients, using a hand held electric whisk to mix them together thoroughly.

Whisk the eggs and then tip them into the rest of the mixture, whisking them in until you have a lovely silky, glossy smooth mixture.

Pour your brownie mix into the baking tin and place in the oven for around 30 minutes or until the outside is slightly springy. Insert a wooden skewer to see if it’s cooked – it should be fabulously gooey rather than raw!

Allow to cool in the tin, then carefully invert the bake onto a large chopping board and cut into chunky squares. Purely for quality control reasons, now is a good time to try one – just to make sure that they are OK – and ooooooooh, yummy, reach for another…

Inspired by…

Well now, this is odd. Steve, our lovely window cleaner (and ex chef) came back from his holiday full of tales of afternoon teas and the most wonderful chocolate and caramel brownies, throwing down the gauntlet for me to try to recreate them: job done!!!!

How easy…

Dead easy and oh so worth the effort!

 

Tarte Tatin

The famous accidental fruit pudding that was created by the French sisters, ‘Tatin’! However, it’s acclaim didn’t really start gathering apace until it was introduced to Paris’ Maxim’s in the 1920’s. It has apparently never left the menu since. Anyway, this version is certainly not as glamorously presented as those of more practiced cooks, however it is quite delicious! The sticky, rich and golden brown caramelised apples together with crunchy, sweet pastry are just a heavenly combination. Mine never looks overly attractive – think homemade rustic rather than French elegance, but hey, its taste more than makes up for its humble appearance – just gorgeous!

What you need…

for the pastry

1 x heavy, ovenproof 23cm frying pan

210g plain flour, sifted

100g unsalted butter, cut into chunks

1 egg yolk

½ teaspoon salt

2 teaspoons caster sugar

3 tablespoons water

for the filling

90g unsalted butter

180g caster sugar

1.4kg Cox’s apples, peeled, cored and quartered

What to do…

Chuck all the pastry ingredients into your food processor and whizz until a breadcrumb consistency is reached. Tip out onto your work surface and knead for about 1 minute, until the dough is formed. Wrap in cling film and pop in the fridge for 30 minutes.

Meanwhile, make the filling: melt the butter over a low heat in the frying pan and then evenly sprinkle over the sugar. Arrange the apples snugly in circles on top of the sugar. Turn the heat up and cook for 15-20 minutes, gently bubbling the butter mixture until a deep golden caramel forms.

Let the apples cool a little.

Heat the oven to 220°c / 425°f / gas 7.

Roll out the pastry dough on a lightly floured surface, creating a circle slightly larger than your frying pan. Place the pastry over the top of the apples and tuck in the edges (work quickly so that the heat of the apples doesn’t soften the pastry).

Bake for 20-25 minutes until crisp and golden brown. Ooooh, the lovely smell of apples wallowing in loads of sugar and butter!

Stand your frying pan on a cooling rack for 5-10 minutes, allowing the tart to firm up.

To serve (with your heart in your mouth) invert the Tarte Tatin onto a serving plate, praying it comes on in one! Just so you know, mine doesn’t always come out quite in one and there might be a little apple reshuffling required! Anyway, serve hot with crème fraiche , double cream or Greek yogurt. Utterly delightful!

Inspired by…

A torn out recipe from a magazine that I’ve had in my ‘to do’ file for longer than I’ve had children!

How easy…

The making is very straightforward. However, the ‘getting out of the pan’ is a bit hit and miss for me. I shall clearly just have to persevere until I get that bit right. It doesn’t matter though! A lovely little tart it is!!!