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CARAMEL CRUNCH BROWNIE

100G DARK CHOCOLATE, CHOPPED


125G UNSALTED BUTTER
1 CUP (175G) BROWN SUGAR
2 EGGS
⅔ CUP (100G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
1 TABLESPOON COCOA
CARAMEL CRUNCH
2 CUPS (440G) CASTER (SUPERFINE) SUGAR
½ CUP (125ML) WATER
½ CUP (125ML) SINGLE (POURING) CREAM
50G UNSALTED BUTTER
2 CUPS (70G) PUFFED RICE CEREAL
CHOCOLATE GANACHE
300G DARK CHOCOLATE, CHOPPED
½ CUP (125ML) SINGLE (POURING) CREAM

Preheat oven to 180°C (350°F). Place the chocolate and butter in a small saucepan over low heat
and stir until melted and smooth. Set aside. Place the sugar, eggs, flour and cocoa in a bowl with the
chocolate mixture and mix until well combined. Pour into a lightly greased 20cm-square cake tin
lined with non-stick baking paper and bake for 30–35 minutes or until set. Allow to cool in the tin.
To make the caramel crunch, place the sugar and water in a small saucepan over low heat and stir,
brushing any sugar crystals from the sides of the pan with a wet pastry brush. When the sugar is
dissolved, increase heat to high, bring to the boil and cook (do not stir) for 8–10 minutes until
golden and the mixture reaches 160ºC (325ºF) on a sugar thermometer. Add the cream and butter
and stir until well combined. Stir through the rice cereal and pour the caramel mixture over the
brownie, smoothing the top. Set aside for 30 minutes at room temperature or until almost set.
To make the chocolate ganache, place the chocolate and cream in a saucepan over low heat and
stir until melted and smooth. Pour over the caramel and allow to cool at room temperature for 3
hours or until set. Slice to serve. Serves 12.
+ This brownie is best eaten within 2 days. Do not refrigerate.

CLASSIC BROWNIE
400G DARK CHOCOLATE, CHOPPED, 280G BUTTER , 2 CUPS (350G) BROWN SUGAR
6 EGGS , 1 CUP (150G) PLAIN (ALL PURPOSE) FLOUR

Preheat oven to 180°C (350°F). Place half the chocolate and butter in a small saucepan over low
heat and stir until melted and smooth. Allow to cool slightly. Place the sugar, eggs and flour in a bowl
with the chocolate mixture and mix to combine. Stir through the remaining chocolate pieces and
pour the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for
30–35 minutes or until cooked when tested with a skewer. Cool in tin and cut into squares.

Toffee Pecan Caramel Brownie


Brownie:
400g dark chocolate, chopped, white chocolate chips, 140g butter, 2 C brown sugar, 4 eggs, 3/4 C
all purpose flour
Toffee pecans: 1 C caster sugar, 2 T water, 1 C pecans, coarsely chopped, 1 tsp sea salt lakes
Caramel Topping: 220g butter, 1 C dark brown sugar, 1 C light corn syrup, 1 tin condensed milk
1 tsp sea salt flakes, 1 TB cocoa, sifted
Directions for pecans:
Heat sugar and water over medium heat in a frying pan until the sugar is dissolved. Add chopped
pecans and salt then cook further for another 3 minutes or so until golden. Line a baking tray with
non-stick baking paper and pour the toffee pecans onto it to let it cool and set. Roughly chop and set
aside.
Directions for brownie:
Preheat oven to 160 degrees C. Grease a baking tin roughly about 20 x 30 cm lined with non-stick
being paper.In a small saucepan on low heat with a low level of simmering water, place butter and
chocolate in a bowl over the saucepan taking care not to let the water touch the bottom of the bowl.
Melt the butter and chocolate till smooth on stirring.
In a separate mixing bowl, place sugar, eggs and flour in a bowl. Mix these together, then add the
butter and chocolate mixture to combine. Add the white chocolate chips and mix till combined.
Pour the whole mix into the greased and lined tin and bake for 40 to 45 minutes or till cooked. (Test
with skewer). Allow the brownie to cool in its tin.
Directions for caramel topping:
While it is cooling, make the caramel topping by melting butter in a saucepan on low heat. Whisk I’m
the brown sugar till well combined. Add corn syrup, condensed milk and salt. Then increase the heat
level to high. Cook fir 15 minutes, stirring continuously till it takes on a thickened consistency.
Remove the caramel from the heat, stir through the cocoa and pour over the cooled brownie.
Sprinkle with the coarsely chopped toffee pecans and refrigerate for at least 2 hours or overnight for
it to set.

Pineapple and Coconut Loaf


125g (about ½ cup) butter, 1 cup brown sugar, 1 teaspoon vanilla extract, 2 eggs, 1½ cups all-
purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1¼ cups sweetened coconut
flakes, ¼ cup golden syrup, 1¼ cups crushed pineapple, drained, Vanilla flavored yogurt, to serve

Preheat oven to 325F. Place the butter, sugar and vanilla in an electric mixer and beat until pale and
creamy. Gradually add the eggs, beating well after each addition. Sift in the flour, baking powder and
bicarbonate of soda. Add the coconut and golden syrup and mix to combine. Fold through the
pineapple and spoon the mixture into a lightly greased 10cm x 10cm loaf pan lined with non-stick
baking paper. Bake for 60-65 minutes or until cooked when tested with a skewer. Allow to cool in the
pan. Serve with vanilla yogurt. Serves 6-8.

BANANA AND PEANUT BUTTER BREAD


125G BUTTER, SOFTENED, 1 CUP (175G) BROWN SUGAR , 1 TEASPOON VANILLA EXTRACT
2 EGGS , 2 CUPS MASHED BANANA ½ CUP (140G) CRUNCHY PEANUT BUTTER , 1¾ CUPS
(255G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED , 1 TEASPOON BAKING POWDER, SIFTED
1 TEASPOON BICARBONATE OF (BAKING) SODA, 1 TEASPOON GROUND CINNAMON , ⅓
CUP (80ML) MAPLE SYRUP, ICING (CONFECTIONER’S) SUGAR, FOR DUSTING

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for
8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking
powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. Spoon the mixture into
a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90
minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out
onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.
BANANA, HAZELNUT AND CHOCOLATE BREAD
125G BUTTER, SOFTENED, 1 CUP (175G) BROWN SUGAR , 1 TEASPOON VANILLA EXTRACT
2 EGGS , 2 CUPS MASHED BANANA , ½ CUP (70G) TOASTED HAZELNUTS, CHOPPED , 1 CUP
(90G) CHOPPED DARK CHOCOLATE , 1¾ CUPS (255G) PLAIN (ALL-PURPOSE) FLOUR,
SIFTED , 1 TEASPOON BAKING POWDER, SIFTED , 1 TEASPOON BICARBONATE OF
(BAKING) SODA , 1 TEASPOON GROUND CINNAMON , ⅓ CUP (115G) GOLDEN SYRUP

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for
8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
Gradually add the eggs and beat well to combine. Add the banana, hazelnuts, chocolate, flour,
baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.
Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking
paper. Bake for 70–75 minutes or until cooked when tested with a skewer. Cool in the tin for 20
minutes before turning out onto a wire rack to cool completely. Slice to serve. Serves 6–8.

PEANUT BUTTER AND CHOCOLATE BROWNIE ICE-CREAM BARS


800G STORE-BOUGHT CHOCOLATE BROWNIES , ⅔ CUP (190G) SMOOTH PEANUT BUTTER
2 LITRES STORE-BOUGHT VANILLA ICE-CREAM , ¾ CUP (210G) SMOOTH PEANUT BUTTER,
EXTRA

Break the brownies into pieces and place in a food processor with the peanut butter. Process until
just combined and the mixture resembles coarse breadcrumbs. Divide the mixture in half and press
one half gently into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking
paper. Freeze the tin until ready to use. Reserve the remaining half of the brownie mixture.
Scoop the ice-cream into the bowl of an electric mixer and beat on low speed for 1–2 minutes or until
softened. Fold the extra peanut butter through until just combined.Transfer the ice-cream mixture
into the prepared tin and smooth the top with a palette knife. Top with the reserved brownie mixture
and press gently using your fingers to create an even surface. Freeze for 4–5 hours or overnight
until set. Cut into squares to serve. Makes 15.

Chocolate Chip Cookie n’ Oreo Brownie Bars


1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
1 package of oreo cookies
1 package of brownie mix, dulce de leche (totally optional)

Preheat the oven to 350 and line a 9X13″ pan with parchment paper. Cream the butter and
both sugars (brown and granulated) until light and fluffy. Add eggs followed by vanilla and mix well.
Add the flour, baking soda and salt and continue to beat until well combined. Fold in the chocolate
chips. Press the cookie dough evenly into the pan.
Now place the oreos on top of the cookie dough. Surprisingly enough, there are just enough oreos
to top the whole thing!
Dollop the dulce du leche on top of the oreos. Prepare brownie batter as directed (I didn’t even wash
out my mixer bowl…just scrape the cookie dough clean and move on!) Pour brownie batter on top
and smooth it around with a spatula.
Bake for 40-50 minutes. They should look slightly under baked. The edges will likely puff up and
dry out a bit but you can trim them off afterwards and still have way more than enough gooey
chocolatey squares to go around! Some of the comments in this post suggest that 40 minutes is too
long to bake, so it’s recommended to start peeking in on them after about 30 minutes.For a hugely
over indulgent decadent treat, top with ice cream and hot fudge. (Then eat nothing but green
vegetables for a full 24 hours!)

Cheesecake Brownies
1 boxed brownie mix
8 ounces cream cheese, softened
2 tbsp butter, softened
1 tbsp cornstarch
14 ounces sweetened condensed milk
1 egg
1 tsp vanilla extract
16 ounce container chocolate frosting

Preheat oven to 350ºF. Grease a 9x13 baking dish with nonstick cooking spray.Prepare brownie mix
according to directions on package. Pour batter in the baking dish.Beat the cream cheese, butter,
and cornstarch until fluffy. Gradually beat in the sweetened condensed milk, egg, and vanilla until
smooth. Pour cream cheese mixture over the brownie batter.Bake for 45 minutes. Allow to cool.
Spread frosting over top. Store covered in the refrigerator.

S’more Ice Cream Sandwiches


FROSTING
¼ cup butter, softened
1 cup milk chocolate chips
1 cup powdered sugar
3 Tablespoons milk
REMAINING INGREDIENTS
18 graham crackers
½ gallon chocolate ice cream, (in a rectangle carton)
1 7ounce jar marshmallow creme

FOR FROSTING
In a medium microwavable bowl melt butter and chocolate chips for 1 minute. Stir until smooth. Add
powdered sugar and beat with an electric mixer. Add milk and beat again until smooth.
ASSEMBLY
Spread graham crackers out on cookie sheets and break into squares. On half of them spread
marshmallow creme. On the other half spread the frosting. Place in the freezer for 10 minutes.
Remove sides of ice cream carton and slice ice cream in 16-18 squares. Place a square of ice
cream on the marshmallow side of sandwich and then place the frosting side on the other side of the
sandwich.Repeat for all squares and freeze for 2 hours before serving.
Rum and Date Cake with Caramel Sauce
For the Cake: 100g (3/4 cups) mejool dates, roughly chopped, 70g (1/2 cup) prunes, roughly
chopped, 90ml (1/4 cup plus 2 tablespoons) boiling water, 60ml (1/4 cup) rum, raisins, Pinch of salt
1 scant teaspoon baking soda, sifted, 110g (3/4 cup) self-raising flour, sifted, 100g (1/2 cup) brown
sugar, 115g unsalted butter, melted, 1 teaspoon vanilla extract, 3 eggs

For the Caramel Sauce: 50g unsalted butter, Pinch of salt, 115g (1/4 cup plus 2 tablespoons)
brown sugar, 130g (1/4 cup) golden syrup, 125ml (1/2 cup) pouring cream, 30ml (2 tablespoons)
rum

Make the Cake:


Preheat the oven to 160C. Grease a 1 litre bundt pan with cooking oil spray. Set aside. Place the
dates and prunes in a blender. Pour in the boiling water and baking soda. Leave for 10 minutes, then
blitz to a puree.Mix the flour and sugar together in a bowl to combine. Add the butter, vanilla, eggs
and date mixture and mix well. Spoon into the prepared bundt pan and bak for 30 - 35 minutes, or
until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in
the pan, before turning out to a wire rack to cool.

Make the Caramel Sauce:


Put the butter, salt, sugar, golden syrup, cream and rum into a small saucepan over medium-high
heat. Swirl the pan until the sugar dissolves, then stop swirling and bring to the boil. Cook for a
further 8 - 10 minutes until thickened. Allow the sauce to cool for 10 minutes before pouring over the
cake to serve.

COCONUT CARAMEL SLICE


½ CUP (100G) COCONUT OIL, MELTED, PLUS ¼ CUP (50G) EXTRA
2½ CUPS (190G) SHREDDED COCONUT
2 TEASPOONS VANILLA EXTRACT
1¼ CUPS (160G) SPELT FLOUR, SIFTED
½ CUP (50G) CACAO POWDER, SIFTED
160G RAW CACAO CHOCOLATE, FINELY CHOPPED
¼ CUP (90G) HONEY
COCONUT DATE CARAMEL
25 FRESH DATES (ABOUT 375G), PITTED
½ CUP (100G) COCONUT OIL, MELTED
1¼ CUPS (310ML) COCONUT CREAM

Preheat oven to 160°C (325°F). Line the base of a lightly greased 20cm x 30cm slice tin with non-
stick baking paper and set aside. Place the coconut oil, shredded coconut, vanilla, flour and cacao
powder in a large bowl and mix well to combine. Press into the base of the tin. Bake for 10 minutes
or until dry to the touch. To make the coconut date caramel, place the dates, coconut oil and
coconut cream in a food processor and process for 3 minutes or until very smooth.
Spoon over the base and spread evenly. Cook for 30 minutes or until set. Set aside for 10 minutes to
cool slightly. Place the chocolate, honey and extra coconut oil in a small saucepan over low heat
until melted. Pour over the slice. Using a hot knife, cut into slices to serve. Makes 20.
Note: You can store the caramel slice refrigerated in an airtight container for up to one week.
CARAMEL SLICE

Base
1 cup / 125g plain flour
1/2 cup / 87.5 g brown sugar, not tightly packed
1/2 cup / 45 g desiccated coconut
4.5 oz / 125 g unsalted butter, melted
Caramel filling
1/2 cup / 4 oz / 125g unsalted butter, roughly chopped
1/2 cup / 87.5 g cup brown sugar
14 oz / 395 g sweetened condensed milk (1 can)
Chocolate Topping
7 oz / 200 g dark or milk melting chocolate
1 tbsp vegetable oil

Base
Preheat oven to 160C/320F (fan forced) / 180C/350F (conventional).Spray with oil or butter
and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with parchment paper (Note 2).
Have overhang for ease of removal.Mix together Base ingredients and press into a pan (I
use an egg flip).Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge
(Note 2a)
Caramel
Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine
with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for
5 minutes (Note 3), it will start to bubble gently after 3 to 4 minutes after which it will thicken
quickly. It should be thick and pale golden by the end of 5 minutes.Pour onto Base. Bake for
12 minutes at 160C/320F (fan forced) / 180C/350F (conventional). The top should be spotty
with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate
until the caramel is set.
Chocolate
Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the
chocolate is smooth and fully melted, stir through oil.Pour over caramel then refrigerate until
set. See Note 4 for smooth vs textured top.Cut into bars or squares to serve. (Note 5)

If you cool the base, this creates a neater line between caramel and base and you'll also get
a slightly thicker caramel layer because virtually no caramel sinks into the biscuit base.
Whereas if you pour hot caramel onto a hot base, a little bit of caramel sinks in. Both are just
as tasty, but cooling the base will make them look neater. If you don't stir constantly, little
brown specks will appear, being caramel caught on the bottom of the saucepan. It's not a
major problem if you have some brown specks, it seems to disappear when baked.

To make a smooth top, refrigerate the caramel until set but not fridge-cold. The bottom of the
pan will be slightly warm still and the caramel will be cool but not cold - about 30 - 40 min in
the fridge. That way the chocolate doesn't set too quickly when you pour it on. Pour the
chocolate on then shake the pan gently to spread it evenly and smoothly.

To make a textured top as per the photos, refrigerate the caramel until fridge -cold - 1 hr+ in
the fridge. When the chocolate is poured on, it will firm up faster. As it starts to thicken, use
a spatula or knife back and forth across the surface. To slice neatly, remove from the fridge
5 minutes before cutting. Run knife under warm (not hot) water, wipe dry then cut quickly.
For very neat slices, clean knife between each cut - I did this for the photos. Don't make the
knife too hot otherwise the chocolate melts when you cut it and smears into the caramel.
STORAGE: Airtight container for up to 5 days, but if it's so hot that the chocolate melts,
keep it in the fridge and bring to room temperature before serving.

COCONUT FREE BASE: A few readers have asked if it is possible to make the base without
coconut. This recipe won't work without coconut but the shortbread base in my Lemon
Bars recipe is a perfect substitute. Please DOUBLE the recipe.

Raspberry ripple cheesecake ice-cream bars


125 g fresh raspberries
1 cup (160 g) icing sugar
1 vanilla bean, split and seeds scraped
250 g cream cheese, chopped
250 g ricotta
2 l vanilla ice-cream
Biscuit base: 400g shortbread biscuits
80 g icing sugar
75 g unsalted butter, melted

To make the biscuit base, place the biscuits and sugar in a food processor and process until the
mixture resembles fine breadcrumbs. Add the butter and process until combined. Using the back of
a spoon, press the mixture evenly into the base of a lightly greased 20cmx30cm slice tin lined with
non-stick baking paper until smooth. Freeze the tin until ready to use. Place the raspberries, half the
icing sugar and vanilla seeds in a bowl and crush with a fork to form a puree. Set aside. Place the
cream cheese and remaining icing sugar in the bowl of an electric mixer and beat for 6-8 minutes or
until softened and smooth. Scrape down the sides of the bowl, add the ricotta and beat until just
combined. Add the ice-cream and beat on low speed for 1 minute or until combined. Fold through
half the raspberry puree to create a ripple effect and transfer the mixture to the prepared tin. Spread
the mixture evenly with a palette knife and swirl through the remaining raspberry puree. Freeze for 4-
5 hours or overnight until set. Cut into bars to serve.

Coconut and banana lamington ice-cream bars


250g mashed banana, 80 g icing sugar, sifted, 1 l coconut ice-cream, 150 g dark chocolate, melted,
40 g dessicatted coconut
Coconut biscuit: 160 g unsalted butter,softened, 220 g sugar, vanilla extract, 1 egg, 225 g flour,
bicarbonate of soda, 120 g desiccated coconut

Preheat oven to 160grade. To make the coconut biscuit, place the butter, sugar and vanilla in the
bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and beat
until well combined. Scrape down the sides of the bowl, add the flour, bicarbonate, baking powder
and coconut and beat until combined. Transfer the mixture to a lightly greased 30cmx42cm baking
tray lined with non-stick baking paper. Top with a large sheet of non-stick paper and smooth with a
palette knife until flat and even. Remove the paper, prick the biscuit base with a fork and bake for
15-20 minutes or until light golden. Allow to cool in the tin for 10-15 minutes. Remove the biscuit
base from the tray and using a 20cmx30cm tin to guide you, cut 2 rectangles from the biscuit base.
Allow to cool completely. Lightly grease the 20x30cm slice tin and line with non-stick baking paper.
Place one biscuit rectangle in the base of the tin and freeze until ready to use.
Place the mashed banana and sugar in a bowl and stir to combine. Scoop the ice-cream into the
bowl of an electric mixer and beat on low speed for 1-2 minutes or until softened. Fold through the
banana mixture and transfer the mixture into the prepared tin. Top with the remaining biscuit
rectangle and freeze for 4-5 hours or overnight until set. Lift the ice-cream slab from the tin and cut
into bars. Dip one end of the bars into the melted chocolate and then into the coconut. Place on a
baking tray lined with non-stick baking paper and freeze for a further 30 minutes or until the
chocolate has set.

Chocolate Caramel: dulce de leche (hot) + 50 g chopped dark chocolate; whisk until smooth

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