playing with flour

Category: Brownies

White Chocolate and Caramel Gingerbread Blondies

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So it’s starting to dawn on me that I have to start being a grown up as of next week. It’s been so long since I’ve had a full time job, I’ve been living the student life for nine years now. While I’m sure the hours are going to be a shock to the system, I think the fact that I have responsibility and will be making decisions regarding people’s health is what is really stressing me out. Yes I’ve been preparing for this for years and I know I’ll be well supported but it really is a lot of pressure – it really is the perfect time to do some stress-relief baking!

These blondies are delicious. Moist, dense and full of flavour they’re super easy to make and can be adapted to use whatever you have on hand. Replace the Jersey caramels with caramel or butterscotch chips or even dried cherries or cranberries and the white chocolate with milk or dark to give a completely new taste. The ginger pairs really well with the white chocolate and keeps it all from being too sweet.

I found the best time to eat them was still warm, straight out of pan but they’re also great once cooled or even out of the fridge if you want them a bit more dense. If you have new years resolutions to eat better this year I would recommend giving these away as soon as possible (do keep one or two for yourself of course) to avoid the temptation to eat the whole pan. Trust me.

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White Chocolate and Caramel Gingerbread Blondies

1 ¾ cups plain flour
2 tsp ground ginger
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
4 oz unsalted butter
60g golden syrup
½ cup brown sugar
2 eggs
½ cup white chocolate, chopped
½ cup Jersey caramels, chopped

Preheat the oven to 180° and prepare a 9 inch baking pan with baking paper. In a large bowl cream the butter and sugar until thick and pale. Add the golden syrup and vanilla and beat until combined. Add the eggs one at a time, beating well between additions.

Sift over the flour, baking soda, salt and ginger and fold through the mixture. Add the chocolate and caramel and mix through until just combined. Pour into pan and smooth over the top with a spatula. Bake for 15 minutes or until a skewer inserted comes out clean. Allow to cool in pan before cutting.

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Jaffa Fudge Brownies

I had a rough day yesterday. Nothing significant, just a hard day on placement, but one that made me question my ability to succeed in this career. I came home wanting nothing but comfort. Unfortunately my husband is interstate for work and I was too tired to visit friends. So instead I called my mum and made brownies.

I’ve always loved the combination of orange and chocolate. For these brownies I was inspired by the crunchy bite sized Jaffa lollies. They were always a top choice for movies (and go really well with popcorn!) and I have fond memories of my sister and I using the bright red coating as lipstick when we were younger. I wanted to re-create some of the fun I associate with them.

These brownies are super dense and fudgy. Rich and chocolatey with a hit of orange and some lovely crunch from the edges and Jaffa pieces, they’re a total indulgence. Perfect for a bad day. Because they’re so rich I cut mine into bite sized pieces but feel free to leave them larger if you think you can handle it!

I recommend using good quality dark chocolate as you really do taste it in this recipe. I added Cointreau to my curd to boost the orange flavour but feel free to leave this out. The only thing I would change for next time is to chop the Jaffa’s instead of processing them. Although this would be time consuming I think having larger chunks in the batter would be fantastic. To make them easier to cut allow the brownies to cool in the fridge overnight.

 

Jaffa Brownies

4 oz dark (70% cocoa) chocolate
¾ cup butter
1¾ cups sugar
3 eggs
1 tsp vanilla
½ tsp salt
1 cup flour
¼ cup orange curd
½ cup Jaffa’s (or other choc-orange lollies)

Preheat oven to 180° and grease and line a 7×7 inch pan. In large bowl over simmering water melt chocolate and butter. Add sugar and eggs and stir through thoroughly. Add vanilla, flour and salt and stir until mixed through and smooth.

Separate the mixture into two bowls. Process the Jaffa’s in a food processor until you have small pieces. Mix the Jaffa’s through one bowl and pour into prepared pan. Bake for 5-10 minutes or until just set. Allow to cool in pan.

Spoon orange curd over brownie layer and smooth out leaving a ½cm gap around the edges. Carefully spoon the second brownie mix over the curd starting near the centre and working outwards. When completely covered bake for 10-15 minutes or until set. Allow to cool completely in the pan then refrigerate before cutting.

Orange Curd

¾ cup orange juice
1 tbsp orange zest, finely chopped or grated
2 eggs
3 egg yolks
½ cup caster sugar
6 tbsp unsalted butter, cut into cubes
30ml Cointreau (optional)

Combine the eggs and sugar in a medium saucepan and stir until mixed. Add the orange juice, zest and butter and heat slowly over a low heat, stirring constantly. Do not heat too quickly or the egg will curdle.

Continue to heat until curd is thick and smooth, and coats the back of a spoon. This could be anywhere between 10-20 minutes depending on how thick you’d like it. The curd will continue to thicken somewhat when cooling.

When ready pour through a fine sieve to catch any cooked egg strands. Cover and refrigerate until cold.

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