Brownies

Biscuit Brownies

Brownies… They’re always a good idea, right?

This biscuit brownies are the best way to make use of those biscuits you won’t eat, save them going stale – use them in a batch of these brownies. Whether you have a festive bumper pack or just the odds and ends sitting in the tin, make use of them instead of just scoffing them down.

These are perfectly timed, especially considering Mother’s Day is just around the corner here in the UK and as many of you can relate, with the woman/women (whether that’s your mom, aunt, nan or other female relative) who raised you, can probably guzzle down enough tea and/or coffee to drown a small village… These brownies perfectly compliment either hot beverage, however you take them – it’s a win-win really.

When it comes to the biscuit selection on top, you can really use whichever biscuits you like – the choice is versatile. If you’re using biscuits with a cream and/or jam filling, they may burn easier due to the sugar but seeing as they’re not in the oven too long, it doesn’t always happen. I used a box of Family Circle, as it’s what I had in but this is the perfect way to use those biscuit barrel leftovers.

Now, get the kettle boiling as we have a batch of brownies to make, these will sure go down a treat.

Anyway, let’s get started, shall we?

Ingredients:

280g melted butter.

450g granulated white sugar.

4 eggs.

180g plain flour.

2 tsp vanilla extract.

90g cocoa powder.

150g milk chocolate chips.

150g-200g broken biscuit, assortment.

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9×13 inch baking tray with parchment paper.

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.

After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need – then place in the oven and bake for 10-15 minutes, it should be a little more baked around the edges and pretty raw in the centre.

One the brownies have had the first 10-15 minutes, you can then go ahead and place the biscuits on top in whichever patter/assortment you like, I just placed them randomly and they all fitted pretty well. If you place the biscuits correctly, most of the brownies should have at least 2 or more biscuits on – not a full sized one of course but it gives you choice and variety! Then go ahead and place it back into the oven and bake for a further 10-15 minutes or until baked (a tester should come out almost fully clean).

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps.

When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and biscuity goodness. The more sweet treats the better – don’t even try to disagree.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Vegan Brownies

by bakingwithelliott Leave a Comment

It’s almost the end of Veganuary 2020, can you believe that?

Today I’m sharing my recipe for a batch of perfect vegan brownies! They’re dense, fudgy and studded with chocolate – what more could you ask for?

A lot of people think vegan baked goods are bland and boring but they aren’t. That may apply for the treats you can buy in the supermarket but you can expect so much more when you make the treats from scratch – honestly.

Due to the rise in popularity of veganism in the last few years, there are plenty of vegan ingredients readily available at most supermarkets – which is ideal if you’re looking to enjoy a plant based diet.

These brownies aren’t as thick as my traditional version but they are just as chocolatey, rich and decadent. If you were to make them for someone and not tell them they were vegan, they wouldn’t even notice!

Want the best tasting brownies? I have used a selection of products from the lovely people over Cocoarunners – I used the cocoa powder and unsweetened chocolate.

Anyway, let’s get started, shall we?

Ingredients:

140g vegan spread.

225g granulated white sugar.

4 tbsp ground flaxseeds + 12 tbsp water.

1 1/2 tsp vanilla extract.

90g cocoa powder.

200g plain flour.

100g unsweetened chocolate.

Method:

To start on the brownies, you’ll want to sort the egg replacement. Start by grabbing a small mixing bowl and place in the ground flaxseeds and the water, then mix together until they are well combined – set aside (it will become a little more gelatinous, the same consistency as standard eggs).

Into a large mixing bowl, add in your butter until its melted, then go ahead and add the cocoa powder and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated.

Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your flaxseed egg replacement all in one go and incorporate until everything has been fully incorporated. As the flaxseed eggs are incorporated, the mixture will become smoother and glossier – this is normal.

After that you can add in the plain flour and chocolate, fold those in using a spatula (this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing).

Go ahead and grab your lined cake pan and transfer the brownie batter directly into it. Spread and level it out as you need – then place into the preheated oven on the middle level and bake for around 30-35 minutes or until a tester comes out clean or with only a few crumbs on.

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge for a couple of hours or overnight, this helps to make the brownies extra fudgy and easier to cut up – perfect, honestly.

When you’re ready to slice the brownies up, you can cut them into squares/rectangles or whatever else you’d like to, whichever suits you best.

After Eight Brownies

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

Can you believe this the penultimate blog post of 2020! It’s flew by but it’s not quite over yet – so let’s enjoy a batch of After Eight brownies. They are rich, indulgent and perfect to enjoy after feasting on Christmas dinner and desserts – if you’re making these after Christmas, enjoy them anytime, they’re totally worth it!

I know that After Eight’s aren’t overly festive but in my house, we always have a selection of chocolates about as a treat and these are there. That’s why I’m using them up in a batch of these squidgy brownies.

If these brownies sound like the sort of thing you’d like, give these a go – you won’t regret it.

Anyway, let’s get started, shall we?

Ingredients:

140g Butter, melted.

225g Granulated white sugar.

2 Eggs.

1 tsp Vanilla extract.

45g Cocoa powder.

75g Dark chocolate, roughly chopped.

100g Plain flour

80g White chocolate spread, melted.

1/4 tsp Mint extract.

Method:

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.

Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then place the melted white chocolate spread (that has been combined with the mint extract) in dollops on top, swirling them around the brownie batter until you have a pretty swirl pattern all over the top.

Place into the preheated oven on the middle shelf and bake for around 10-15 minutes before removing from the oven to place a generous amount of After Eight’s on top, I placed enough on top so each square would have a after eight on top. Place back in the oven and bake for a further 10-15 minutes or until baked (a tester should come out almost fully clean).

When you’re ready to slice the brownies up, you can go with either 8 larger rectangular pieces or 16 smaller squares, whichever suits you best.

Kinder Bueno Brownies

by bakingwithelliott Leave a Comment

It’s bakemas 2020!

This recipe is for the easiest brownies in the world and when you cross them over with kinder bueno – let me tell you. It’s such a good combination!

You get the gooeyness and denseness of the brownie which is great on its own but when you add in the kinder chocolates, it adds a degree of creaminess that you wouldn’t get otherwise.

Each square of the brownie will be different to the last. You may have a mixture of bueno, chocolate chips and kinder bars or you may not and thats what Iove. Plus you can add more chocolate on top, just to further enhance the element of chocolate in these brownies.

Whether you intend on making these for yourself or for someone you love, give them a try. They are honestly my easiest brownie recipe and are perfect for sharing!

Anyway, let’s get started, shall we?

Ingredients:

140g butter, melted.

45g cocoa powder.

225g granulated sugar.

2 eggs.

1/2 tsp vanilla extract.

100g plain flour.

100g milk chocolate chips.

100g white chocolate chips.

100g Kinder Bueno (I used the white chocolate variety).

80g white chocolate spread.

80g milk chocolate spread.

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, preheat your oven to 180˚c/350˚f, line a 8×8 inch square cake tin with parchment paper and grab yourself a mixing bowl, a whisk and a spatula.

To start on the recipe, melt your butter in the mee-crow-wah-vay (microwave) and into the butter add the granulated sugar. Whisk the to together until they are well combined – you will notice the mixture becomes more granulated but don’t worry about it too much.

Then you can go ahead and add in the eggs and vanilla and whisk everything together until its fully incorporated. You may notice the mixture has now become smooth and glossy.

After that you can add in the plain flour milk and white chocolate chips and kinder buenos and fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need

While the brownie batter is still spreadable, melt the milk and white chocolate spread then add spoonfuls of top of the brownie batter and use a butterknife to swirl it throughout the brownies – ensuring the swirl is fairly distributed throughout the batter. Then place into the preheated oven on the middle level and bake for around 20-25 minutes or until a tester comes out clean (with only a few crumbs on).

Once theres around 5-10 minutes remaining on the baking time, remove the brownies from the oven and finish them off. To finish them off place as many (or as few) kinder branded chocolates on top, a mixture ensures variety but use whatever you like. Place back into the oven and bake for the remaining baking time.

Remove form the oven d allow to cool down fully, before placing in the fridge. This helps to firm up the brownies, making them easier to slice up and makes them extra dense – the way a brownie should be.

The following day, you can go ahead and slice them up – you slice them however you want to, I find ether 8 very generous or 16 smaller bitesize portions work best.

Once sliced, enjoy on its and trust me, you will enjoy them!

The Best Ever Chocolate Brownies

by bakingwithelliott Leave a Comment

Looking for the best brownies you’ll ever make? Look no further, I’m sharing the best recipe with you today.

Be honest with yourself, brownies are easily one of the best things you can bake. It can be hard to find a recipe that genuinely works well – especially achieving that perfect dense and fudgy texture.

I found that using a mixture of milk and dark chocolate along with cocoa powder will help you make the best ever brownies, seriously, trust me on this one (I’ve made enough brownies to tell you that).

When it comes to the chocolate and cocoa powder you use, a good quality brand will really help elevate and intensify the flavour and texture. That’s why I’m using 44% cocoa milk chocolate and 100% cocoa dark chocolate (the combination of the two balance very well).

For quality chocolate, you should check out Cocoa Runners. They have a great selection of chocolates on offer, including milk, dark and unsweetened (100% cocoa). They also offer cocoa powder and cocoa nibs, which are perfect for all of your baking needs. The best thing about Cocoa Runners products is not only the quality but how much better the farmers are treated and paid for their product – you can tell the difference between these and the readily available at the supermarket. Sometimes you have to appreciate that its quality over quantity.

If you’re interested, don’t forget to check out Cocoa Runners and their excellent range of baking products. If you do, why not enjoy 10% off using code BakingWithElliott10.

Anyway, let’s get started, shall we?

Ingredients:

200g Butter.

100g Milk chocolate.

100g Unsweetened chocolate (100% cocoa).

100g Plain flour.

50g Cocoa powder.

3 Eggs.

300g Granulated sugar.

Method:

Before you get into the recipe, you’ll want to do some prep work first. Start by preheating your oven to 180˚c/350˚f, place a saucepan with a small amount of water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.

To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter, milk chocolate and dark chocolate. Place the bowl over the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until it’s smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.

Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder. Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.

Into a large mixing bowl (I sued my stand mixer and mixing bowl), place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.

Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.

Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients have been incorporated. Try your best not to over-mix at this stage.

Add the brownie batter into your lined cake tin and bake in your preheated oven. Bake for 25-30 minutes or a tester comes out with a few crumbs on.

When there is about 10 minutes remaining, remove from the oven and finish them off with some more of the chocolate buttons, I used milk and unsweetened along with some cocoa nibs, which add a little texture and flavour.

Once they are baked,

Then cool in the tin until they are fully cooled. To make the texture and flavour even better, place in the fridge for as long as possible – this is probably the best recommendation I have when making good brownies even better

Now they are cooled and ready, slice up into 8 bars or 16 bitesize portions

Chocolate Brownies

by bakingwithelliott Leave a Comment

If you’re looking for the easiest and best brownie recipe, I have your back. Today I’m showing you how to make a batch of basic brownies.

Brownies are a baking essential, there’s no doubt about that but finding a recipe that works perfectly each time is another issue. I have been baking for years now and even I had a hard time finding a recipe that worked out for me.

I use this recipe and my other brownie recipe, both work really well but yield different end results. For example, this recipe provides a lighter but not cake texture, whereas my other brownies are denser and fudgier. I like both recipes as he brownies taste good either way.

This is the perfect looking brownie for its crispy/lighter coloured top and a gooey centre, I used a mixture of chocolates to finish off what I had open in my storage.

Anyway, let’s get started, shall we?

Ingredients:

200g Butter.

200g Milk chocolate.

100g Plain flour.

50g Cocoa powder.

3 Eggs.

300g Granulated sugar.

100g Chocolate chips/chunks (I used a mixture of white, milk and dark chocolate).

Method:

Before you get into the recipe, you’ll want to do some prep work first. Strat by preheating your oven to 180˚c/350˚f, place a saucepan with some water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.

To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter and milk chocolate. Place on the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until its smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.

Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder (dry ingredients may have a tendency to have clumps in). Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.

Into a large mixing bowl, place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.

Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.

Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients have been incorporated. Try your best not to over-mix at this stage.

You can then go ahead and add in the chocolate and fold it in, just until its fairly distributed throughout the batter.

Pour directly into your line cake tin and bake in your preheated oven. Bake for 20-25 minutes or when the edges look more baked – the middle shouldn’t wobble when shook.

Once they are baked, remove from the oven and cool in the tin until they are cool. To make them even better, place in the fridge to make it easier to cut and improve the texture.

Now they are cooled and ready, cut up into 8 generously sized portions or 16 smaller bitesize pieces.

Triple Chocolate Brownies

by bakingwithelliott Leave a Comment

Do you know somebody who loves chocolate? This is the recipe for them. Today I’ll be showing you how to make a batch of triple chocolate brownies!

Let’s be honest, are brownies ever a bad idea? No matter whatever your mood may be, why not have a brownie?

These brownies are how I like them, dense and fudgey. Personally, brownies shouldn’t be cake, if I wanted cake, I’d have made cake. If you’re not a fan of the dense sort of brownie, this recipe may not be for you!

You may have noticed from the picture that theres a lot of chocolate, you are able to see all 3 different types of chocolate, which is how a brownie should be. Don’t be stingy with the chocolate. The only question here is, is it possible to have too much chocolate in a brownie?

Anyway, lets’s get started, shall we?

Ingredients:

140g Butter, melted.

225g Granulated white sugar.

2 Eggs.

1 tsp Vanilla extract.

45g Cocoa powder.

75g Milk chocolate chips.

100g Plain flour

80g White chocolate, roughly chopped.

80g Milk chocolate, roughly chopped.

80g Dark chocolate roughly chopped.

Method:

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Add your eggs, one at a time beating well in-between each addition. As the eggs are incorporated, the mixture will become smoother and glossier.

Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then place into the preheated oven on the middle level and bake for around 20-25 minutes or until a tester comes out clean or with only a few crumbs on.

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – perfect, honestly.

When you’re ready to slice the brownies up, you can go with either 8 larger rectangular pieces or 16 smaller squares, whichever suits you best.

Vegan Biscoff Brownies

by bakingwithelliott 4 Comments

Today I’ll be showing you how to make a batch of vegan brownies but not just any vegan brownies, these are Lotus Biscoff brownies… They are 100% vegan and darn tasty.

This brownie recipe is just an adapted version of my non-vegan brownies. I have been testing with recipes from online but none of them really delivered on being a good brownie (I’m sorry) but after all the testing and research, I simply adapted my own brownie recipe to make it vegan… I could have saved a lot of time and not wasted it on recipes that weren’t worth the ingredients.

I’m not a vegan myself but decided to be vegan for the month of January and actually, I’ve quite enjoyed it. Working on recipes that are vegan and actually enjoying them – much better and cost effective, especially compared to the supermarkets.

Anyway, I hope that you like this recipe as I actually really enjoyed it and of course, if you don’t like biscoff, change it for something else you like. I was just working with what I had to hand and that was there… Peanut butter would be another great addition!

Anyway, let’s get started, shall we?

Ingredients:

140g Vegan spread, melted.

45g Cocoa powder.

225g Granulated sugar.

180ml Vegan yoghurt (I like to use the Alpro vanilla soya yoghurt).

100g Plain flour.

100g Lotus Biscoff spread, warmed.

8 Lotus biscuits.

Methods:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weigh up all your ingredients, line your 8×8 inch tin with a piece of greaseproof paper and get any equipment you may need ready in advance.

To start, get yourself a large mixing bowl and pour in the melted butter and cocoa powder. Whisk the two together until well combined. The mixture should be smooth and glossy when it’s done.

Give the bowl a quick scrape down.

Straight into the mixture, you’ll want to add the granulated sugar and whisk until its fully worked in. You will know once it’s been incorporated as the mixture will be granular but this will change as the other ingredients are incorporated.

Give the bowl another quick scrape down.

Add in the vegan yoghurt, this is the substitute for eggs in this recipe. Give it all a good mix until the yoghurt has been fully incorporated, the mixture will be smoother and lighter in colour and consistency.

You can then go ahead and add in the plain flour and fold it in using a silicon spatula, just until the flour has been worked in. If you overmix the brownie batter, it will make the brownie tough in texture as the gluten has been over developed.

Pour the brownie batter into your lined 8×8 inch baking tray and spread the batter to get it as level as possible.

Take you Biscoff spread and warm it slightly so it’s easier to move around the brownie batter.

Dollop generous amounts of biscoff spread on top of the brownie batter and then take a butter knife and swirl it around until its all nicely swirled around.

You can then go ahead and place the biscuits on top, feel free to add more if you want to.

Bake in the oven for 20-25 minutes (or until a tester comes out clean).

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Mince Pie Brownies

by bakingwithelliott Leave a Comment

It’s officially the start of Bakemas 2019! 🎉

I know what you’re thinking, another mince pie recipe? Heck yeah it is!

Brownies are always a good idea, let’s be honest. So, when you combine an all time favourite with a love it or hate it festive treat, what do you get? a great treat! If you don’t like mince pies or mincemeat, this recipe may not be for you.

These brownies are a slightly adapted take on my usual recipe. It has mincemeat in place of the chocolate chips and is topped with mince pies – this will make the perfect addition to any Christmas table this year – I promise.

If mince pies aren’t you sort of thing, I have Terry’s chocolate orange brownies and a salted caramel brownie tart for you to try something different. There is also some mince pie blondies incase you’re a mince pie fan.

Anyway, let’s get started, shall we?

Ingredients:

210g Butter, melted.

65g Cocoa powder.

3 Eggs

1 1/2 tsp Vanilla extract.

125g Mincemeat.

100g plain flour.

Roughly 4-5 mince pies, chopped into quarters.

Method:

Before you get into baking the brownies, you’ll want to do some prep work. Weigh up all your ingredients, preheat your oven to 180˚c/350˚f, line your 8×8 inch square baking tray and get any equipment you intend on using ready. Taking these steps can help prevent making mistakes later on.

To start on the brownies, melt the butter either in a saucepan on the hob over a medium heat or in the microwave, either way works well. Add the melted butter into your medium mixing bowl and add the cocoa powder. Whisk the two together until they are well combined, the mixture should be smooth.

Then add in the granulated sugar and just whisk it in until it’s fully incorporated. You will notice a change in the consistency, it will become more granular. This is normal and will change as you work through the recipe.

Directly into the mixture, add your eggs. One at a time beating well in-between each addition, then you can add in the vanilla and give it a good whisk until it’s fully incorporated.

Add the mincemeat and give it another whisk, just to incorporate it into the mixture.

Soon after you can add the plain flour fold it in using a silicon spatula, just until they are fully incorporated, try not to over-mix at this stage, otherwise your brownies will be tough in texture.

Take the tin and pout the brownie batter in, level off as best you can, the place it in the oven and bake it at 180˚c/350˚f for 30-35 minutes (depending on your oven, seeing as all ovens are different to one another, a tester should come out mostly clean).

When there is around 10 minute remain on the baking time, pause the timer and remove the brownies from the oven. Take your chopped up mince pies and start placing them on top, I went and added them so it works out each brownie gets 2 pieces of mince pie, but if you cut yours into bite size squares over rectangles, they’ll only get 1 each.

Place the brownies back in the oven and restart the timer and bake for the remaining 10 minutes or until baked enough.

Once they are out of the oven, allow them to cool fully in the tray, then you can remove them later on. Slice them up into either 8 rectangle or 16 squares portions.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Salted Caramel Brownie Tart

by bakingwithelliott Leave a Comment

http://bakingwithelliott.com/wp-admin/edit.phpIt’s officially Bakemas 2019! 🎉

Let’s be honest, chocolate and salted caramel is always going to be a winning combination and it’s no exception in this tart.

Starting with a chocolate shortcrust pastry crust, with a generous layer of salted caramel sauce which is topped with a brownie layer and finished with a drizzle of salted caramel – tell me this tart isn’t good!

If salted caramel isn’t you sort of thing, feel free to use plain caramel (but the salted caramel works so darn well!) and if you don’t like caramel at all, this recipe isn’t for you at all. If you’re looking for more traditional brownies I have recipes for Terry’s chocolate orange brownies – perfect for Christmas.

Anyway, let’s get started, shall we?

Ingredients:

Pastry:

1 egg.

90g Sugar

225g Butter.

325g Plain flour.

50g Cocoa powder

Filling:

Salted caramel sauce.

Brownie Layer

140g Butter, melted.

225g Granulated white sugar.

2 Eggs.

1 tsp Vanilla extract.

45g Cocoa powder.

75g Milk chocolate chips.

100g Plain flour

100g Milk chocolate chips

Methods:

Before you get into making the tart, I recommend doing some prep work i advance. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f and prepare any equipment you may need.

Pastry:

To start on the pastry, place your egg and granulated sugar into a bowl and beat them together until they are well combined, you should notice that the mixture will lighten in colour when fully combined. Set it aside until it’s needed a little later on.

Take a food processor and in the bowl, place the flour, cocoa powder and salt. Pulse on a low-medium speed just to combine the ingredients.

Then you can add the butter in little chunks and pulse on a low-medium speed until a sandy consistency forms, then add in the egg/sugar mixture and pulse until a dough has formed. Try your best not over mix the dough at this stage.

Flour a surface with some plain flour and place the pastry onto it, kneading until the smooth. You can then take it and wrap it in some clingfilm/plastic wrap and set in the fridge for at least 30 minutes (you can make it in advance at this stage and use within 5 days).

I generous flour my worktop again, then take my dough from the fridge and unwrap it and place onto the floured surface. I then start to roll out my dough using a rolling pin until its 5mm thick.

I roll the pastry up back onto the rolling pin and then place it on-top of the pie dish and press the dough into place. Once it’s all in place, you can then trim away the excess (ball the dough back up and use it on another tart or wrap in clingfilm and freeze it).

Place the pastry case in the fridge to chill while you make the brownie layer.

Brownie:

Into a medium mixing bowl, place the melted butter and cocoa powder and whisk the two together until they are well combined. The mixture will be thick and glossy when combined.

Add in all of the granulated sugar and whisk until it’s been fully worked into the mixture. You’ll notice a change in the consistency of the batter and that it’s more granular. This is normal and will become smoother as the other ingredients are incorporated.

Then you can go ahead and add your eggs, one at a time, beating well in-between each addition. As you add the eggs, you’ll notice that the consistency will become less granular and more liquid.

Chuck the plain flour and milk chocolate chips into the mix and fold them in until they are incorporated. The less you can mix them together the better it is for the brownies, they will be dense rather than cakey.

Assembly & Finishing:

Take the pastry cake you prepared earlier on out of the fridge and into the bottom pour the salted caramel sauce and spread it out using the back of a spoon – on-top of the caramel, pour the brownie batter over and level if needed.

Place in the oven and bake for around 35 minutes (or until a tester inserted into the centres comes out with only a few smudges on) but this time will vary depending on each oven.

Once it’s out of the oven, allow it to cool (this is soooo nice when slightly warm but you can always place it in the microwave if you’re eating it once its completely cooled down), then slice it up and drizzle over some more salted caramel and enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.

Brownies

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