Home » Recipes » Desserts Recipes » Caramel Recipes » Easy gooey brownies Recipe
Hiya! Today we will discuss about Easy gooey brownies Recipe
Ingredients
Ingredients
150g butter
75g light soft brown sugar
150g plain chocolate, broken into pieces
1 tbsp golden syrup
3 eggs
125g golden caster sugar
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
3 tbsp cocoa powder, plus more to dust
4-6 tbsp dulce de leche, caramel or chocolate hazelnut spread
Direction
Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melttogether the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
Whisktogether the eggs and caster sugar in a large bowl until light and fluffy – this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.
Easy gooey brownies Recipe
PrevPrevious
NextNext
Most Popular
Punjabi Pyaz Parantha, Onion Parantha | Kunal Kapur Recipes | Indian Breakfast Recipes
Punjabi Pyaz Parantha Makhan Mar Ke….The punjabi love for crunchy
Apple Crumble | Sanjeev Kapoor Khazana
Absolutely delicious and of the favourite dessert recipes of all.
Fillet of Beef with Mushroom Gratin | Gordon Ramsay's The F Word Season 2
Gordon cooks the epitome of indulgence – the beef fillet
Latest Recipes
Wedding cake – rich dark chocolate cake Recipe
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Summer celebration cake Recipe
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Peek-a-boo Battenberg cake Recipe
Ingredients Ingredients 225g very soft salted butter, plus a little
Heat oven to 180C/160C fan/gas 4. Heat the sunflower oil in a large frying pan over a medium heat. Season the chicken breasts with a little salt on both sides and sauté, skin-side down. After about 5 mins, when the skin is brown and crisp, flip the chicken and brown it lightly all over. Transfer to a baking tray and coat each breast in the honey. Sprinkle with sesame seeds and roast for 10-12 mins until cooked through. Meanwhile, to make the salad, slice the cucumber and toss in a bowl with the chilli and lime zest. Tip the peaches into another bowl and pour over boiling water, then immediately refresh under a cold tap. Peel, then slice and add to the cucumber and chilli. Mix the lime juice with the honey and oil. Toss with the lamb’s lettuce and cucumber salad. Lovely served with a chilled white wine, such as Gewürztraminer or Pinot Gris.
Put the chives, basil and mint in a small food processor with the lemon zest and juice, oil and mustard. Blitz to a pure?e. Take out 2 tbsp to use as a coating for the fish, then stir the capers and anchovies into the rest. Cook the runner beans in boiling salted water or steam for 5 mins until tender but still with a little bite. Brush the tuna with the reserved herby mixture and griddle for 2-3 mins each side until cooked but still a little pink in the centre. Toss half the caper dressing through the warm beans with the parsley and pile onto plates. Top with the tuna, spoon over the remaining dressing and scatter with the almonds and mint leaves.
Garlic chicken parcels Recipe
Ingredients Ingredients 2 chicken breasts 320g sheet all butter puff
Pistachio eclairs
Start by making the custard filling. Heat the milk with the pistachio paste. Whisk the egg yolks in a separate bowl with the sugar, flour and cornflour until smooth. When the milk is steaming, just before boiling, gradually pour it over the yolk mixture and whisk thoroughly. Return the mixture to the heat and cook until thickened and starting to boil. It will go very lumpy, but keep whisking vigorously until smooth. Pour into a clean bowl. Cover and leave to cool completely. The pistachio custard can be made up to two days in advance and kept in an airtight container in the fridge.
Meanwhile, make the choux. Heat the milk, 125ml water and the butter in a large saucepan and bring to the boil. Take off the heat and add the flour, sugar and a pinch of salt. Mix and return to the heat, stirring with a wooden spoon until the mixture is smooth and comes away from the sides of the pan. Tip into a tabletop mixer and mix with the paddle attachment until the mixture has cooled (if you don’t have a mixer, spread out on a plate to cool). Once cooled, start gradually beating in the egg (either in the tabletop mixer or with an electric hand whisk) until fully incorporated. You want the mixture to be glossy and just fall off the spoon in 3-5 seconds. Put in a piping bag and set aside.
Heat the oven to 220C/200C fan/gas 7. Line two baking trays with baking parchment. Snip about 1cm off the end of the piping bag and pipe the choux pastry down in a 10cm line, then back on itself, leaving space between the eclairs for the choux to expand. You may need to do this in batches. Bake for 3-4 mins, then reduce the heat to 180C/160C fan/gas 4. Bake for 12-15 mins more until golden all over and cooked through. Remove, pierce the side of each one to let out the steam, then cool them on a wire rack. Can be made a day ahead and kept in an airtight container.
When ready to assemble, whip the cream until soft peaks form, then set aside. Using electric beaters, whisk the custard mixture until smooth. Fold in the whipped cream using a spatula and put the custard in a piping bag.
To serve, cut the choux pastry in half horizontally and fill with blobs of the pistachio custard. Using a fine sieve, liberally dust the tops with icing sugar and sprinkle with stem ginger and chopped pistachios just before serving.
Ingredients Ingredients 70g hazelnuts, roughly chopped 150g dark chocolate, finely
