This weekend I decided to indulge and make my all-time favourite – salted caramel brownies. However as it’s nearly Easter I thought I would try something new (and join the cream egg craze) and make a cream egg brownie as well. Now to stop any confusion, I didn’t mix salted caramel and cream egg together …however I am sure that would be delicious, I made 2 separate brownies.
My brownies are so simple to make. Chuck everything in the mixer, mix together, bake, eat and feel sick….perfect! I have one very important and (not so) secret ingredient – melted chocolate. I melt Bourneville chocolate and pour into the mixture for that extra chocolatey goodness!
275g (10oz) Stork
375 (13oz) caster sugar
4 free range eggs
75g (3oz) Cadburys Bourneville cocoa powder
100g (4oz) Homepride self raising flour
100g (4oz) Cadburys Bourneville chocolate, melted
Toppings ( optional)
3 Cadburys cream eggs
4 tbsp salted caramel sauce
I wanted to make two different brownie flavours so I used 2 small round cake tins, unconventional but worked a treat and it was all I had in the house. I lined each tin with grease proof and then greased the sides with butter. I split the mix into half and then added my toppings. I broke each cream egg into 5 or 6 pieces and scattered over the top. I have seen others putting half an egg into each slice however I think my method creates more oozy yummy goodness all over. I cheated a little a bought a jar of pre-made salted caramel as I was under quite tight time restraints (the rugby was starting at 5pm). I drizzled the salted caramel all over the top and then placed both in the oven at 180°C for 40 – 45 minutes however I think this is a little too high as mine burnt ( I have not made brownies in this oven before). I didn’t really want to show this but as is the name of my blog, baked to imperfection, I thought it was only fair that I should be honest with you all.
I had to cut off the edges as they were a bit black but you wouldn’t of known if I didn’t shown you the pic would you!?! The middle was still very moist and gooey and I can assure you there were no complaints. So next time I think I would bake for a similar amount of time but lower the over temperature to 165°C. These are an easy and quick bake and a great place for anyone starting out in the baking world.
I was recently asked to make 120 brownies for a local charity event at Arnos Vale Cemetery. I used my trusty brownie recipe and they went down a storm. I baked them at 170 degrees C and as there were 2 batches in the oven at once they took about 50 – 55 minutes. The best way to check if a brownie is cooked is to give it a little wobble. You want the top to be set but the underneath to still have a bit of a wobble. I baked these brownies for a little longer than normal as I wanted them to set firm so I could cut them neatly for the event. If I was just eating these at home I may have given them 5 minutes less. I was in the kitchen for a very long time and didn’t want to see another brownies again for at least a day ( hehe) but this recipe is so great to work with, very simple and adaptable. You can scale it up or down and add toppings if you want to but I didn’t for this lot as I wanted to stick with an all round classic people pleaser. I even got a mention in the programme!