Salted toffee brownies

Salted toffee or caramel brownies
Ok, so I’ll be the first to admit that this recipe isn’t going to win any brownie (seewhatIdidthere?) points for originality – the combination of sea salt and caramel or toffee, essentially sweet and salty, is not going to be a revelation to you. However, this is what I’ve been baking lately and goddammit if it isn’t delicious, so it feels only fair to share the recipe in case you’re in need of a ridiculously indulgent treat. Because that’s exactly what this is, and it will satisfy any chocolate cravings instantly.

Last month we were given a joint birthday hamper filled with some amazing goodies, including this toffee crème:
Toffee creme
(There’s also a mocha crème that we haven’t opened yet, which I think shows incredible restraint. When that day comes….uhhhhhh.)

Anyway, this. Is. The. Bomb. It’s brilliant on top of vanilla ice cream, and obviously it can be eaten straight out the jar with a teaspoon (been there, done that), but I thought I’d have a go at using it in some baking, and salted brownies was the obvious answer. This recipe is based on the best brownie recipe ever. Of course, you don’t need to have this particular product to make the recipe – you could use any caramel or toffee that you already have or can find in the shops, as long as it’s soft enough to swirl through the brownie mix.

One year ago:
Chocolate fondant
Rhubarb curd and rhubarb cordial

Two years ago:
Banana bread
Triple chocolate cheesecake
Slow cooked BBQ pulled pork
Ingredients for salted caramel brownies
Ingredients (makes about 16 brownies)
190g dark chocolate
190g unsalted butter, plus a little extra for greasing
3 medium eggs
250g caster sugar
½ tsp vanilla extract
115g plain flour
½ tsp sea salt flakes, plus a few extra pinches for the top
3 or 4 tbsp of toffee crème (or other toffee/caramel product!)

Method
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Grease a 20x20cm baking tin with a knob of butter and line it with baking parchment, leaving a little paper hanging over two of the sides – this will make it much easier to lift the brownie out at the end.
Greasing and lining a baking tray for brownies
2. Break the chocolate into small pieces and place in a pan with the butter. Cook over a very gentle heat until everything is completely melted, then leave off the heat for about 5-10 minutes to cool a little.
Butter and dark chocolate to be melted
Melted dark chocolate and butter
Melted dark chocolate and butter
3. Whisk together the eggs, caster sugar and vanilla extract, then pour in the slightly cooled chocolate mixture and mix well.
Eggs, caster sugar and vanilla extract
Beating together the eggs, caster sugar and vanilla extract
Mixing the wet ingredients together
4. Place the flour and salt in a large bowl and, if you’re lazy like me and can’t be bothered sieving it, give it a quick whisk to aerate the flour and remove any lumps.
Whisking plain flour and salt
5. Pour the wet mixture into the dry ingredients and mix until well combined.
Adding the wet ingredients to the dry ingredients
Brownie mix
6. Spoon the brownie batter into the lined tin and spread out evenly.
Pouring the brownie mix into the lined baking tray
7. Dollop teaspoons of your chosen toffee or caramel around the top of the brownie and swirl gently with a skewer. Sprinkle with a couple of pinches of sea salt flakes.
Adding spoons of toffee cream to the brownie mix
Swirling caramel through the brownie mix
Sprinkling the brownies with Maldon sea salt flakes
8. Bake for 20-25 minutes until crisp and cracking on top, but still squidgy in the middle. Remove from the tin using the handy excess pieces of baking parchment and leave to cool on a wire rack.
Brownies out the oven ready to cool
Enjoy with a big glass of cold milk and a satisfied groan.
Salted toffee or caramel brownies
Salted toffee or caramel brownies

Not-Rum-and-Raisin Birthday Brownies

Gift box of raisin and fudge brownies

These brownies were a gift, along with a ridiculously sized growler of porter, for a close friend who turns another year older and wiser today. Ok, maybe just older if the antics of Saturday night are considered. I would argue that the basic brownie recipe that these are based on (Nigella Lawson’s in “How To Be a Domestic Goddess”) is the best out there: a bold claim, I know. If you champion a rival recipe then I would love to hear it!

The original recipe adds chopped walnuts to the brownie mix, but I wanted to do something a bit different. A long list of potential edible extras came to mind: white chocolate chips, peanut butter, marshmallows, raspberries, orange zest, Oreos, and so on. Ross demanded “No Fruit”, but in the end he lost that battle. I think I struck a pretty fair compromise though, by balancing out fruit with booze. Rum and raisin is a classic combination – I love rum and raisin ice-cream – and, once that idea had popped into my head, I just couldn’t let it go without making it. Unfortunately, I had sultanas, not raisins, and the dregs of some apricot liquor, not rum. And so Not-Rum-and-Raisin Brownies were born.

Ingredients laid out for baking sultana fudge brownies

Ingredients (Makes about 15 brownies)

Small handful of sultanas
A few glugs of fruit liquor or rum
190g butter
190g good quality dark chocolate, 70% cocoa solids is ideal – or higher if you love dark chocolate
3 large eggs
1 tsp vanilla extract
250g caster sugar (Note: this seems like a ridiculous amount of sugar when you weigh it out. We’re making full fat brownies here. Deal with it.)
115g plain flour
½ tsp salt
80g of fudge, chopped into small pieces

Method

1. Soak the sultanas in the liquor and leave for a couple of hours, at least.

2. Preheat the oven to 180C/160C fan. Butter an 18cm by 28cm tin (at least 3cm deep) and line with baking parchment. If you leave some excess parchment on either of the long sides then lifting the entire bake out of the tin is much easier.

Brownie tin lined with parchment paper ready for brownie mix

3. Melt the butter and chocolate over a low heat, stirring until glossy and smooth. Set aside to cool slightly.

Melted chocolate and butter for brownie mix running off a wooden spoon

4. Beat the eggs, sugar and vanilla in a bowl.

5. Sift the flour into a separate bowl and add the salt.

6. When the chocolate mixture has cooled enough (unwanted scrambled egg action would be a disaster here), beat in the egg and sugar mixture.

7. Combine the chocolate mixture with the flour. Drain the excess liquid from the sultanas and add to the brownie mixture with the fudge. Beat to a smooth batter.

Raw brownie mixture for baking dropping from a wooden spoon

8. Pour the thick brownie mixture into the lined tin, using a spatula to scrape every last drop out. Give the tin a shoogle (technical term) so that the mixture spreads into the corners.

9. Bake for about 25 minutes, depending on how you like your brownies*.

10. Leave to cool on a baking rack and then cut into pieces. Dust liberally with icing sugar.

Baked brownies out the tin and sliced into 15 pieces

*The consistency of brownies is very much a personal preference. 25 minutes in the oven produced a wonderfully fudgy consistency, but if you prefer your brownies soft and gooey in the centre then 20 minutes should do it. Any less than that and you might be scooping out your brownies into a bowl. Do remember that the brownies will keep cooking once they are out the oven.

These went down extremely well, if I do say so myself. The hint of booze was just right and the fudge was slightly melted but still chewy. They are very, very rich so one piece is definitely satisfying enough…unless you are the birthday boy, in which case no one is counting!

Happy Birthday Colum!