Friday 27 June 2014
Caramel Egg Brownies
Just look at those bad boys!
After a fortnight travelling around Europe (posts to follow very soon!), Molly and I have been having some chilled out days at home, basking in the British sunshine and doing some summer reading.
We discovered that we still had a heap of chocolate left over from Easter, so decided to fill a cloudy afternoon making it in to something altogether delicious.
After surveying our loot, we decided on adapting our famous Easter recipe of creme egg brownies in to caramel egg brownies. The original recipe can be found here, but we exchanged the creme eggs for caramel ones, and dark chocolate for milk chocolate Easter egg chocolate.
For these cracking brownies you will need:
185g milk chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
3 eggs
275g caster sugar
4 caramel eggs
First things first, pop the caramel eggs in the fridge to make them nice and cool and much easier to cut into later!
Pre heat the oven to 180oc/gas mark 4.
Slice your butter and milk chocolate, heat a pan of water then add the butter and chocolate together into a bowl on top. Allow the mixture to melt, avoiding stirring until right near the end. Once melted, set to the side to cool.
In a separate bowl, crack in the eggs and combine with the sugar, whisking until the eggy sugar has doubled in size and volume, turning paler and mousse like.
Add the eggy sugar to the cooled chocolate mixture and combine together.
Sift in the cocoa powder and flour and gently fold in.
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Once the mixture is combined, pour the mixture into your baking tray/s and place in the pre heated oven for 15-20 minutes, dependent on how gooey you want these bad boys!
Whilst the mixture is baking, take the caramel eggs out of the fridge and divide into quarters with a sharp knife. The original recipe calls for dividing the eggs into two, however we have found that a quarter of an egg is just enough without being sickly.
Once baked, remove the brownie mixture from the oven, gently placing the caramel egg segments evenly into the brownies, and place back in the oven for a further 5-10 minutes, again dependent on how you like your brownies. Now just remove from the oven, allow to cool then slice into 16 pieces.
Pop the kettle on and enjoy!
Rosie
x
For these cracking brownies you will need:
185g milk chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
3 eggs
275g caster sugar
4 caramel eggs
First things first, pop the caramel eggs in the fridge to make them nice and cool and much easier to cut into later!
Pre heat the oven to 180oc/gas mark 4.
Slice your butter and milk chocolate, heat a pan of water then add the butter and chocolate together into a bowl on top. Allow the mixture to melt, avoiding stirring until right near the end. Once melted, set to the side to cool.
In a separate bowl, crack in the eggs and combine with the sugar, whisking until the eggy sugar has doubled in size and volume, turning paler and mousse like.
Add the eggy sugar to the cooled chocolate mixture and combine together.
Sift in the cocoa powder and flour and gently fold in.
Once the mixture is combined, pour the mixture into your baking tray/s and place in the pre heated oven for 15-20 minutes, dependent on how gooey you want these bad boys!
Whilst the mixture is baking, take the caramel eggs out of the fridge and divide into quarters with a sharp knife. The original recipe calls for dividing the eggs into two, however we have found that a quarter of an egg is just enough without being sickly.
Once baked, remove the brownie mixture from the oven, gently placing the caramel egg segments evenly into the brownies, and place back in the oven for a further 5-10 minutes, again dependent on how you like your brownies. Now just remove from the oven, allow to cool then slice into 16 pieces.
Pop the kettle on and enjoy!
Rosie
x
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