These are, by far, the most popular Brownies I’ve ever baked. The original recipe is an Orlando Murrin one which I found on the BBC Good Food website. I used his recipe & method as my basic one, and since then I’ve adapted it, creating different types of Brownies. His method is BRILLIANT, so all I do when adapting is change some of the ingredients. I’ve baked variations using Pistachio and Turkish delight, Raspberries (which are a match made in heaven with dark chocolate), Marshmallows and even Peanut Butter!
This is my favourite adaptation though. It came about after my friend Nige and I were talking about how to get that Caramel ooze when you bite into a brownie, as previously i’d used tinned caramel which didn’t quite have that effect. He suggested using whole chunks of Cadbury Caramel, and it works a TREAT!! You will LOVE these.
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
3 large eggs
275g golden caster sugar
200g bar of Cadburys Caramel
50g Pecan nuts/Walnuts, roughly chopped
Pre heat your oven to 160C fan
Line a 20cm shallow baking tray by greasing the tin, then lining with greaseproof paper
Cut the butter and dark chocolate into smallish cubes/chunks and tip into a medium bowl. Melt butter and chocolate, by placing the bowl over a slowly boiling pot of water or in your microwave. Leave the melted mixture to cool to room temperature.
Whisk the eggs and golden caster sugar until they look thick and creamy.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together, working your spatula in a figure of 8. Be gentle so you don’t beat out all the air.
Sieve the flour and cocoa in to the eggy chocolate mixture.
Gently fold the mixture together, in the same way as above.
The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently, it will end up looking lovely and fudge-like!
Chop the white chocolate into rough squares. Break the Caramel bar into the already defined squares. Be careful not to let any Caramel ooze out, as you want this to happen when you bite into the Brownie instead!
Stir in the white Chocolate chunks until they’re dotted throughout. Add the chopped nuts. Finally, add the Caramel squares, making sure they’re evenly distributed.
Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Bake for 25mins. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another few minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Now, this is the tough bit – Let the Brownies cool completely before cutting into slices! Then, scoff to your hearts content!
(Adapted from original recipe which appeared in Good Food magazine, May 2003)