Do you ever pick up those recipe cards at the supermarket? I always grab them and then they sit on my shelf in the kitchen, totally unused. However, when Pete brought home one of those Waitrose weekend papers and I saw a recipe for caramel ripple brownies staring at me, I knew they had to be made as soon as possible.
Working from home one Thursday I decided to use my lunchbreak to have a go at baking and as we live about 15 minutes walk from a Waitrose there was no excuse. Here’s what you need to make 12 brownies:
150g unsalted butter
175g dark chocolate (70% cocoa solids), broken into pieces (I used Lindt dark chocolate at 70%, there was a tiny bit leftover and it tasted delicious)
150g caster sugar
100g soft light brown sugar
4 medium Waitrose British Blacktail Free Range Eggs, beaten
125g plain flour
25g cocoa powder (I used a Green & Blacks cocoa powder)
300g Nestlé Carnation Caramel
There is a recommendation to serve with vanilla ice cream, but we loved them just as they are.
They suggest to use a 20cm square cake tin but I had to make do with a 19cm one, so as tightly as I packed the mixture in there was still some left in the bowl which of course I ate.
1) Preheat the oven to 170 or gas mark 3 and grease and line a square cake tin. I bake probably once every 6 months so I’m never sure about all this greasing and lining business. I thought the whole purpose of non-stick pans was you didn’t need that?! Anyway, I used a bit of butter to grease the tin, then lined it with baking paper.
2) Melt the butter and chocolate together in a large pan, gently over a low heat. We have a ceramic hob which makes anything cooking based a bit of a lottery, how can you get sensitive control with 9 different temperature settings? I miss cooking on a gas hob. Leave the melted mixture just for a couple of minutes to cool then pour into a large bowl. Add the sugars and eggs (I forgot to beat them initially and chucked one egg straight into the bowl before beating the other 3!) then fold in the flour and cocoa powder
3) Spoon or pour half the brownie mixture into the tin, before adding half the caramel on top. This bit I found tricky since the caramel is kind of lumpy and not pourable. You’re meant to add it “randomly” and swirl with a skewer or fork but I ended up adding a full layer and patting it down where I could. Add the remaining brownie mixture on top, then dot with remaining caramel and swirl again. Well, that swirling is just difficult, of course it’s easy to swirl on something solid but I was just swirling goop into goop.
4) Bake in the centre of the oven for 35-40 minutes until just firm. Remove and leave to cool in the tin. Turn the brownies out once cool and cut into 12 squares
Well, let me tell you I have a fan-only oven (again, sodding useless invention) and so I’m never sure how long to leave things in for. Sometimes it cooks too quickly on the top and not enough in the middle. I probably had them in for an hour in the end, and even then my skewer kept coming out covered in cake mixture. They were incredibly gooey when I went to cut them and random bits got left behind so there were probably more like 10 whole brownies in the end.
All I can say is that there were amongst the most amazingly tasty brownies I have ever had, and I’m something of a connoisseur. I really recommend this recipe but take it with a pinch of salt and be prepared to adjust/dabble a bit. I took them into work on Friday and they polished them all off. Success!
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