Monthly Archives: April 2012

Albino Brownies

I fancied doing some baking and I fancied some white chocolate so decided to make some whities (white chocolate brownies or blondies or albino brownies or Dave, call them what ever you want). I love white chocolate, I once ate five white chocolate Toblerones in one go and got a massive headache. The next day even though I knew I would get a crippling headache I ate five more, yeah, that’s right, that’s the way I roll. I tend not to have white chocolate in the house as I just eat it all in one go (a bit like anything else in the house but more extreme).

So lets do this, lets make some Daves…

Albino Brownies!!!

  • 170g White Chocolate
  • 75g Unsalted Butter
  • 2 Eggs
  • 230g Caster Sugar
  • 1 tsp Vanilla Extract
  • 230g Plain Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Like the other Brownie recipe I have done in this blog this mix fills a 9″x9″ baking tin which I would grease and line so you can get your whities out easily. The oven needs to be heated to 180°C.

Like most baking this isn’t exactly hard. Although saying that, I used to be subjected to watching someone repeatedly fail at baking and then think what they had baked was amazing. Every time they baked cakes they would be really dry or in a lot of cases just burnt. I’m not a very emotional guy but those ingredients never stood a chance, cut down in their prime, never given the opportunity to be made into something light and moist and delicious by someone who knew how to turn an oven off in the time the recipe says. I’m not afraid to say I shed a tear for those lost ingredients, decimated by a lack of care and attention, destined to be choked down or tossed into the bin.

That was emotional but I think I have pulled myself together enough to carry on.

Melt the white chocolate and butter together, you need to be gentle and you need to pay a little more attention and care to melting white chocolate as it’s not as stable as it’s bigger brother Chocolate. If you haven’t read my other brownie recipe you might be thinking why 170g of chocolate and not a full 200g bar. You can use 200g if you want, I don’t care, but as I said above I love white chocolate so to stop myself just eating the bowl of melted chocolate and getting it all over my beard I’ve left myself a strip to nibble on while I wait for it to melt. Once melted set aside to cool, but if you paid attention and were gentle it shouldn’t be hot anyway.

Now in a big bowl beat the eggs, sugar and vanilla together until light, fluffy and silky. Add the melted white chocolate and mix until coalesced. Sift in the baking powder, salt and flour and beat the batter together. Slap the batter into your prepared tin and whack in the oven for 25 minutes. After 25 minutes the top should be light brown and cracking slightly, at this point turn the oven off and leave the brownies in the oven for another 10 minutes. Take out of the oven and cool for an hour on a wire rack.

Once cooled and you are ready to tuck in, cut a cm off round all the edges (these bits go great with ice cream), cut in half, and half, and half and half again so that you have 16 lovely Albino Brownies.

Whities

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Suck on my Chocolate Salty Caramel Nuts

I’m going to do some baking, do you have any requests? “None in particular – chocolate, salted caramel, almonds, pistachios.”

Well I would say that was pretty specific wouldn’t you? I could only really think of one thing that had all of those things.

Chocolate Caramel Nut Cake with Extra Salted Caramel Sauce!!!

For the caramel nutty top of the cake. (use what ever nuts you want)

  • Couple of tbsp of Pistachios
  • Couple of tbsp of Almonds
  • Couple of tbsp of Pecans
  • 40g Unsalted Butter
  • 55g Brown Sugar
  • 2tbsp Double Cream

For the cake.

  • 125g Unsalted Butter
  • 220g Brown Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • 35g Plain Flour
  • 1/4 tsp Bicarbonate of Soda
  • 35g Cocoa Powder
  • 100g Dark Chocolate
  • 180ml Milk

For the Salted Caramel Sauce.

  • 75g Unsalted Butter
  • 50g Light Brown Sugar
  • 50g Caster Sugar
  • 50g Golden Syrup
  • 125ml Double Cream
  • 1/2 tsp to 1 tsp Sea Salt (depending how salty you like it)

This one is a bit more complicated than the other things I have done in this blog, but still it isn’t difficult. The oven needs to be heated to 160°C when you’re ready to get your bake on. This cake fills a 20cm deep round cake tin that you need to grease and line the bottom.

First thing to do is make the caramel for the top (bottom (this is an upside down cake)) . Stir the butter, sugar and cream in a saucepan over a low heat until the sugar has dissolved then bring to the boil for a couple of minutes. As Mrs TramP wanted salted caramel I actually put a pinch or so of salt into this caramel as well. Pour the caramel into the lined cake tin and then sprinkle over your nuts, I crushed my nuts a bit first. You then need to try and fit this into the freezer while you make the cake mix to set the caramel.

Now for the cake. You need to beat the butter and sugar until lovely and light and fluffy, as I’m using brown sugar in this recipe it’s a bit more of a pain in the arse to get it fluffy, but keep beating and you’ll get there. Beat the eggs in one at a time, each time getting the mixture fluffy again. Now you just have to mix in the flours, baking soda, cocoa, chocolate and lastly the milk. This is quite a thick mixture.

Get the frozen cake tin out and spread the cake mix on top of the nutty caramel base. Bang it in the oven for about an hour and ten minutes or until cooked. Once cooked, cool for 15 minutes in the pan before turning out (upside down) onto a wire rack.

While the cake is cooling you can make the extra Salted Caramel Sauce. As sauces go this is pretty easy, just melt the butter, sugars and syrup in a sauce pan, boil for three minutes, add the cream, add the salt (a tsp is pretty salty), stir it all up, simmer for another minute and then boom it’s done. The sauce should keep for a couple of weeks if you don’t use it all eating this cake. You can just heat the sauce a bit in the microwave to get it runny again.

Cut your self a slice, pour over some sauce, eat it, and try not to have a heart attack.