Hello there! This is my first official blogpost and I supposed I should start with a little introduction. My name is Anett and I mainly started this website for my home baking business. I have been baking regularly since 2012 when I moved to the UK from Germany. Since I was a 14 or 15 I really wanted to be a confectioner but the years went by and I thought I want to be something else when I grow up.
It hasn’t worked obviously…otherwise I would not have this website and a starting baking business. So when I moved to England a few years ago I had the time to bake and I was instantly hooked. My first major obsession were cupcakes of all sorts. I would bake them everyday…no kidding!
Over the years I progressed and did other things as well. I taught myself how to make macarons, layer cakes, frostings and how to cover a cake in fondant. I like a challenge and I won’t give up until I get it right. Baking makes me happy. I have a huge crush on cake (& food photography)! :)
When I bake I literally like to mix and match my own recipes and recipes from the internet. I love trying recipes from other bakers, bloggers etc. and over the years I accumulated a little selection of favourite recipes that I like to use over and over again. One of them, for example, is the chocolate frosting from Nigella’s Devils Food Cake! It is so good and chocolatey (& easy to make)…can’t go wrong with that.
For these moist Chocolate Caramel Brownies I have actually used my own recipe but for the caramel sauce I used a recipe from a book I bought on our Norway holiday in September. It is by Manuela from the blog Passion4Baking. You can find the recipe here: Caramel Sauce.
The brownies are full of chocolate and if you are a chocolate lover, this recipe screams your name! The chocolate frosting on top is totally optional as the brownies are super chocolaty on their own.
Ingredients for the Brownies:
200 grams good quality dark chocolate (I used 54% cocoa)
200 grams butter
250 grams caster sugar
100 grams flour
50 grams cocoa powder
pinch of salt
adapted from Sweetapolita
150 grams dark chocolate
180 ml double cream
1/2 teaspoon golden syrup
1 tablespoon butter
approx. 20x20cm square baking tin
standmixer or handmixer
Preheat your oven to 180 degrees Celsius and line the bottom of your baking tin with some baking paper.
Put the butter and chocolate in a heatproof bowl. Fill a pot with water and put it on the stove. Putthe bowl with the chocolate and butter on top of the pot, making sure the water doesn’t touch the bowl with the chocolate. Gently heat the water so that the chocolate and butter melts. Once melted remove the bowl from the heat and let it cool to room temperature.
In a bowl combine the sugar and eggs and whisk until it slightly pale and creamy. This can take a few minutes. In a second bowl combine flour, cocoa powder and salt.
Once the egg/sugar mix has the right consistency add the cooled chocolate and fold in. Now add the flour mixture and gently fold it in until just combined. Pour the mixture in your baking tin and smooth the surface a little bit. Bake for about 25 to 30 minutes until the middle of the brownie does not move anymore and a thin crust has formed. Be careful not to bake it too long as brownies are supposed to be gooey and moist.
Once baked leave to cool completely.
Personal Note: I like to bake brownies a day in advance as this gives the chocolate the time to develop its full flavour.
For the ganache put the chocolate in a bowl. Heat the double cream and golden syrup until it just starts to boil. Pour the cream over the chocolate and let it stand for a minute. Stir until smooth, then add the butter, again stirring until smooth. Let it come to room temperature then chill it for 30 minutes or until it the ganache has set to a spreadable consistency.
Stir again before spreading the ganache on to the brownies. To finish off you can add some caramel sauce, but that is optional.
Let me know if you try the recipe, I’d love to see your photos!