chocolate brownie

“Try making a cake using breadcrumbs instead of flour. It gives a wonderful texture that absorbs syrup beautifully.” – Mike McEnearney

Prune and mixed chocolate brownie with biscuit crumb recipe

olive oil

salted butter, melted

(220 grams) dark brown sugar (or brown)

(110 grams) caster sugar

eggs

tbs vanilla extract

(150 grams) plain flour, sifted

(100 grams) cocoa powder, sifted

mixed chocolate, chopped

chocolate biscuits,

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Salted caramel brownies

unsalted butter,

chocolate, 70% cocoa solids

chocolate, 50% cocoa solids

can caramel

golden caster sugar

eggs,

plain flour

cocoa powder

Grease then line a 23cm square traybake tin with baking parchment.

Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.

In a small bowl, mix 175g caramel from a 397g can with 1 tsp sea salt – it will loosen up.

Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.

In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

Pour half the brownie batter into the tin and level it with a spatula.

Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.

Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.

Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.

Let it cool completely in the tin, then cut into squares.

Upgrade your weekend brownies with a batch filled with smooth caramel and chunks of crunchy honeycomb; a true celebration of all things caramel.

Caramel Honeycomb Brownies

sugar

90 g salted butter

120 ml double cream

unsalted butter

dark chocolate

275 g caster sugar

g plain flour

100 g chopped honeycomb

Heat the sugar in a pan over a medium heat, stirring constantly until its fully melted and turned amber.

Stir in the butter then remove from the heat and whisk it in until fully combined. Return it to the heat and leave to cook for 30 seconds without stirring.

Slowly add half the cream, being careful as the mixture will rise and bubble, then stir it through and add the remaining half. Leave to boil for 1 minute then pour into a heat safe container and leave it to thicken. Once cool put it in the fridge to solidify.

For the Caramel

Melt the butter and chocolate together gently then leave to cool.

Whisk the eggs and the sugar together until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.

Add the plain flour and cocoa powder and carefully fold them through until just combined.

Pour half the mixture into a lined brownie tin then add spoons of solidified caramel, leaving a little left for later, and chunks of honeycomb before pouring the remaining brownie batter on top.

Bake for 25 minutes in the oven at 170C.

Remove from the oven and leave to cool.

To serve, reheat the solid caramel until it’s runny and drizzle it over the brownies.

For the Brownies

An easy Eggless Brownies Recipe made with cocoa powder, whole wheat flour (or add atta that is used for making roti or chapati), sugar, baking powder and oil. So, the recipe is also a bit healthier and is vegan too.

Eggless Brownies Recipe | Chocolate Brownie

whole wheat flour

baking powder

salt

water

cocoa powder (- leveled, 30 grams)

vanilla extract (- optional)

Grease a 7 x 2 inches square baking pan with some oil or softened butter if you like.

First measure all the ingredients and keep them ready.

In a mixing bowl or pan, take whole wheat flour, baking powder and a pinch of salt.

With a whisk, mix everything very well. You can even sift this flour mixture if you want. Keep aside. Preheat the oven at 200° C/392° F for 15 minutes.

Preparation

Take 1 cup water in a pan and heat it on a low to medium flame.

When the water become hot (but not boiling), lower the heat and then add sugar, cocoa powder and then add oil.

With a spatula begin to mix everything very well. The sugar should dissolve and the cocoa powder should mix evenly with water. With the spatula or whisk, break the lumps of cocoa powder if any.

Let this mixture come to a boil on medium-low heat.

Making cocoa solution

Switch off the heat and add the bubbling hot cocoa mixture to the dry flour mixture.

Also add vanilla extract.

With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.

The mixture will be hot, so be careful while mixing and also mix lightly. Do not over do. A few tiny flour specks in the batter are fine.

The brownie batter has a thick consistency and does not flow freely but loose (much like a halwa consistency).&nbsp;

If the batter looks too much thick, then the one showed in photo at step 15 above, then please add a few tablespoons of hot water and then mix again. 

The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.

Now place the brownie batter with the spatula in the baking pan.

Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.

Making chocolate brownie batter

Bake brownie in the pre heated oven at 200° C/392° F for 30 to 40 minutes. Do not open the oven door till ¾ᵗʰ  of the brownie is done. Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.

Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.&nbsp;

Do not over bake the brownie as then the top will get dried out and become crusty.

Once the brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.

Slice and serve chocolate brownies. If not serving immediately, then store in an airtight container in the fridge. In a cool and cold climate, you can keep these brownies outside at room temperature for 1 to 2 days.

While serving brownies, you can sprinkle some powdered sugar or confectioner&#39;s sugar on the top layer. 

You can even serve the brownies with some chocolate or caramel syrup on top. Or make a dessert of vanilla ice cream served with the brownies.

Baking Brownie

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