Fudgy Brownies with a salted caramel drizzle

When you look outside on a sunday morning, and fairy-sized flakes of silvery snow fall like tears on the icy pavement, you really need some chocolate to cheer you up. This is especially relevant if you have seen Les Miserables the night before and can’t help getting teary at the thought of Hugh Jackman, Anne Hathaway, Eddie Redmayne or Samantha Barks’ heart-wrenching solos.

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All the depressing stuff aside, baking is the answer to most things! After visiting Konditor & Cook in Waterloo and eating possibly the most delicious brownie I have ever eaten, I thought that I would make a similar delight.

These brownies are slightly fudgier than my classic brownies, and have an insanely indulgent drizzle that you can’t help licking of your fork. So what’s in them… chocolate, cocoa powder, butter, sugar, eggs and more chocolate. You get my drift – plenty of chocolate! The real secret to these brownies though, is the touch of salt in the caramel.

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I hope that this will cheer up your weekend, and le(s) miserable(s) (sorry – couldn’t help myself) prospect of school or work on monday. Bake these, lick as much mixture of the spoon as you can, and serve with a hug and some cream.

Fudgy Brownies with a salted caramel drizzle
You need:
BROWNIES
165g/6oz butter
200g/7oz dark chocolate
3 eggs
1 egg yolk
2tsp vanilla extract
165g/6oz soft light brown sugar
2 heaped tbsp flour
1 tbsp cocoa

DRIZZLE
75g/3oz sugar (white caster or granulated)
2 tbsp double cream
1 tsp sea salt (I use maldon sea salt flakes)

1) Preheat the oven to 180°C/160°C fan and line a brownie tin with greaseproof/baking paper. Break the chocolate into pieces and pop into a microwaveable bowl with the butter. Microwave for a minute at a time (stirring between each blast) until it is all one smooth, melty mixture. Feel free to have a comforting spoonful.

2) In a large bowl, whisk the eggs with the vanilla until lighter and frothy. Add the sugar and whisk until soft peaks form.

3) Fold in the chocolate mixture with a spatula and then the dry ingredients, pour into the tin. Bake for 25 minutes, then leave to cool in the tin.

4) For the drizzle, in a stainless steel pan (these make it easy for you to see the caramel colour) add the sugar. Heat on a medium to high heat whilst stirring. The sugar will dissolve.

5) Wait until it turns the colour of coca cola, then whip off the heat and rapidly stir in the cream (keep your distance as it will bubble up like a little volcano). Keep stirring until your arm feels like it is going to fall off. Sprinkle in the twinkle of salt, give it a final stir and then drizzle to your heart’s content over the brownies.

6) Eat, serve to friends and feel intense warmth and happiness while everyone outside, watching Les Mis is cold and miserable.

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