Ginger Caramel Brownie
Ginger
Caramel Brownie
This is one
mega wicked brownie made with a huge quantity of delicious dark chocolate,
marbled with a creamy stem ginger caramel making for a “KAPOW!” combination.
Everyone loves a brownie; it has to have a crusty top and a soft chewy inside.
There is nothing more exciting than to hear the knife crunch on its way
through the paper-thin sugary crust before being lost in the abyss of chocolate
squidginess and gooey caramel. I created this flavour combination as an
anniversary present for my dear friends who are celebrating 20 years of
marriage. The ginger represents ‘Mrs N’; she is energetic and the spicy
ingredient in the marriage, and the dark chocolate is ‘Mr N’, the handsome dark
dependable ingredient that won’t let you down!
Happy
anniversary my dear friends xxxxx
Caramel
200g condensed milk
20g
sieved soft dark brown sugar
30g
butter
20g
finely chopped stem ginger (in sugar syrup)
Brownie
150g
butter
300g caster
sugar
150g dark
chocolate
4 eggs
1 tsp
vanilla essence
150g self
raising flour
30g cocoa
powder
¼ tps
salt
½ tsp baking powder
Method
Preheat oven to
180°c/160°c fan/gas 4. Line a rectangular tin with baking paper, taking special
care with the corners. Tin size: 20cm x 30
cm, no less that 5 cm high.
Begin by making
the ginger caramel. Place all ingredients except the stem ginger into a small heavy
based saucepan and heat until it comes to the boil. Allow the caramel to bubble
for about a minute so that it can thicken and is able to coat the back of a
spoon. Stir continuously as the caramel is prone to catch, and be extremely cautious
as it is very hot! Remove from the heat and add the stem ginger. Set to one
side.
In a
medium sized saucepan melt the butter then add the caster sugar. Stir until the
sugar has dissolved.
Cut the
chocolate into small pieces and add to the butter and sugar mix along with the
vanilla essence. Stir. Once the chocolate has melted pour into a large mixing
bowl.
With a
hand whisk beat in each egg: break into a teacup first, just in case you have a
bad egg in your batch.
Sieve the
flour, cocoa powder, salt and baking powder and fold into the chocolate mix. Pour the brownie into the prepared tin.
Dot the
ginger caramel in random blobs over the surface and then with a kebab stick and
an artistic flourish, lightly swirl the caramel into the brownie.
Bake for
35-40 minutes. The brownie must not wobble in the centre when you remove it.
Allow the brownie to cool, remove from the tin and cut into squares.
For easy
cutting ensure the brownie is completely cool. I can never wait!
Essensual Ingredients
Egg - symbolic
Ginger - stimulant
Chocolate - stimulant
Vanilla - seductive
Write a comment
- Required fields are marked with *.
Posts: 1
Reply #2 on : Thu June 09, 2011, 05:38:37