Finally here I am with my first recipe. I promise, soon enough I will add some videos as well…. we are still looking for the perfect setting….
So say one day you feel a little bit blue, or you absolutely need some chocolate (let’s be honest girls, you know what I am talking about) or it is raining outside, or you are far from your loved ones, or you want to impress your partner…. or simply you want to be a bit naughty and skip the gym for one day (if you really want to sin, well let’s make the most of it). I could enumerate countless reasons one should try this brownie, and none not to try it, so let’s go!
Little premise: I alway forget something when I decide to cook, this time it was baking paper, so instead of squared brownies, here I present you cupcake size brownies, ideal to hold the shape!
Here we go:
- 150g dark chocolate (ideally 70%) roughly chopped
- 150g of unsalted butter, chopped
- 1 1/4 cups brown sugar
- 3 eggs
- 3/4 cup plain (all purpose)flour
- 2 tbs cocoa
- 1 tbs instant espresso powder
- 1/4 tsp salt
- 3/4 cup cream
- 80g unsalted butter, chopped
- 1 1/2 cup caster sugar
- 1/2 cup water
- pink salt flakes
Preheat the oven to 160°. I like to use the technique of bain mairie (double boiler) to melt the chocolate&butter, as it reduces a lot the chance to burn the chocolate, but watch out for the water!
Put all the dry ingredients in a food processor(or a stand mixer) with the whisk tool, give it a stir to mix everything, and then add the eggs and give it a good whisk. Pour in the melted chocolate&butter mixture, and whisk for another 2-3 minutes, until well combined. Prepare a muffin tin with paper muffin cases and divide the batter evenly. Put the tin in the oven for 30 minutes, until cooked when tested with a skewer. And as usual, I don’t have to remind you to be careful to that evil corner of the oven, you perfectly know which one, don’t trust it, it will burn your cake if you don’t pay attention!
Now for the caramel…. before Australia I did’t like caramel but then I fell in love with salted caramel OH MY GOD! Little spikes on tongue from the salt and the smooth beautiful texture of melted sugar and cream… brace yourself, comfort food is coming!
Melt the butter in the cream over medium heat, and set aside. Place the sugar and the water in a small deep saucepan over hight heat and, using a metal spoon, stir to combine. Bring to the boil and cook until dark golden. Never, ever leave the caramel sight! It is as sneaky as the corner of the oven, so you know what to do. Remove from the heat and carefully add the cream&butter in a thin, steady stream, stirring to combine. Return to the pan in low heat and stir for 5-6 minutes until the caramel has slightly thicken. Pour on the brownies, add the salt flakes and you can leave it in the fridge until it is firm and ready to eat.
What can I say…. enjoy! From today’s soundtrack: Into the Jungle by Jamie N Commons & Killing Strangers by Marilyn Manson
thanks for this delicious recipe!
Jenny, I am really glad you liked it… more chocolate recipes to come 😉
I made these today for the third time 🙂
The caramel is a tricky thing! First time, it worked out perfectly, even though it took a lot longer than I thought it would for the sugar-water mix to turn dark golden (like 20 min or so). Last two times I tried, the water would just evaporate before caramelisation, so I had to add water and the whole thing turned into a chaotic mess. I stirred constantly for another at least 40 min when the color finally began to change a little. But it never got darker than light gold. Was it too much heat (causing evaporation) or not enough heat (not causing caramelisation)? Or do you have any idea what I am doing wrong? 🙂
Hey Jenny! The caramel is indeed a tricky thing, it’s the most difficult part of the recipe! It really depend on the pan, if you are using a gas top or an electric top and on the sugar. However I believe that if you keep it at medium/low heat and you slightly reduce the water, this might help. Another thing I find useful is to add a pinch of baking soda as soon as the water boils, it should help to stabilise the caramel. Be careful because as soon as you add the powder, the mixture will quickly rise, so be ready do turn down the heat. Once it gets back to the bottom of the pan, you can turn on the heat again a little bit. Let me know how it goes!
I do believe all the ideas yo2&;8u17#ve offered for your post. They are really convincing and will certainly work. Still, the posts are very brief for novices. May you please prolong them a little from next time? Thanks for the post.