The name's Blond - Caramel Blond {Salted Caramel Chocolate Blondies}

Why am I attempting silly Bond-jokes and (seemingly) infatuated with light hair colour? I don't mean blond(e) in the hair sense, but in the confection sense. In case you haven't encountered it before, blondie is a dense slice similar to brownie except without cocoa and instead with a vanilla or butterscotch flavour. 

Yeah, I've obviously been trying hard to think of a clever story about this recipe, but I don't have much to work with... However it is my own recipe, so I do feel clever about that, having combined and refined my fave choc brownie recipe (Whittakers) plus Donna Hay's salted caramel and choc brownie (which really seems like a blondie to me).

I wanted the denseness of choc brownie along with the sweet-and-salty flavour of the caramel brownie. Did I succeed? My workmates were certainly very complimentary when I brought some to work for a farewell morning tea. But I'll let you decide... hopefully you'll be pleasantly surprised!

Salted Caramel Chocolate Blondies

250g butter (regular is fine - if you have butter salted with sea salt that's perfect, but I rarely do!)

3/4 cup caramel (I buy canned caramel as I'm hopeless at making it, but if you prefer to make it yourself then I won't stop you...)

2 cups brown sugar, packed

4 eggs

2 tsp vanilla essence

1 & 1/2 cups plain flour

1/4 tsp baking powder (if you want a slightly more cakey and less dense blondie)

1 block of chocolate with caramel filling (e.g. Cadbury's Caramello, Whittaker's Milk Chocolate Caramel)
sea salt to top it off

Preheat your oven to 180 degrees C (160 degrees fan bake). Line a 7" x 11" (approx) tin with baking paper. Here's an easy way to do this: cut a rectangle of baking paper wider than the tin... 

Push the paper into the corners of the tray. 

Take out the paper and cut from its corners to the indented corners on diagonals. 

Fit the paper back into the tray and bend the corner flaps so they overlap and fit the corners. You can spray a bit of oil into the tray before lining to help keep the baking paper in place.

For the blondie, place the butter, caramel and brown sugar in saucepan over a moderate heat. 

Only the best butter in the world.

Stir the mixture occasionally until all the butter has melted then remove from the heat.

Sift the flour and baking powder (if using) into a bowl. Crack the eggs into a separate small bowl or jug. Add the flour and eggs to the sugary butter mixture alternately, ending with the flour, and mix using a whisk or spatula.

Pour the batter into your lined tin. Chop up the block of chocolate and space the pieces across the batter, pushing them down gently. Sprinkle sea salt across the top of the batter.

Ideally you will have more self-control and more caramel chocolate to use... :-|

Bake for 30 mins then test the cookedness of the blondie with a skewer - if it comes out with liquid still on it then check 10 minutes later. For a dense, fudgey blondie you will want to see moist crumbs on your skewer. 

Personally I prefer to let blondie cool - and even refrigerate overnight - before digging in to ensure that fudgey texture, but this would be nice served warm for dessert also!

Peanut Butter (Nutter!) Chocolate Fudge

Maybe I should have been born American.

Chocolate and peanut butter - while perfect on their own - are simply heavenly combined. This is not a new revelation (my last post focussed on this same perfect duo). However it presents many opportunities that I am loathe to waste!

 The idea for this (original!) recipe was inspired by the café at my workplace. A few weeks ago, I noticed for the first time their decadent chocolate peanut butter fudge. A colleague of mine managed to squeeze the staff for their recipe, which I rated pretty high on the scale of the-perfect-combination-of-sweet-and-peanut. I was surprised to find that, aside from peanut butter, its only ingredients were white and milk chocolate. Those sweet chocolate flavours were dulled down significantly by the smooth p'nutty butter - again I say, the perfect combination!

I'm in that category of people who consider that 'white chocolate' is an oxymoron so I went without the white when trying to replicate this fudge. Plus I wanted to reduce the melty-ness due to high cocoa butter by introducing sugar on its own. Here's my version, in which I used smooth, no-salt and no-sugar peanut butter. Add the sugar slowly - if you want to use sweetened peanut butter you may not need as much so just check the sweetness after each half cup of sugar you add. Crunchy peanut butter is another option, especially if you wish to omit the candy or melts.

Peanut Butter Chocolate Fudge

100g butter
350g Whittakers Dark Cacao chocolate
1 cup peanut butter
3 cups icing sugar, sifted
1 cup of peanut butter melts and candies e.g. Reeses Pieces

Melt the butter and chocolate together in a large saucepan over low heat. Add the peanut butter (still heating) and stir until combined.

I melted the butter on its own to start

350 beautiful, tasty grams...

Remove from heat and add the icing sugar half a cup at a time, tasting each time until preferred sweetness is reached. 

Stir in chopped peanut butter melts and candies if using. Pour mixture into a 9 inch by 13 inch rectangular tin, lined with baking paper. Refrigerate until set then cut into pieces and serve at room temperature.

You can use any peanut butter candies or melts, or even other flavours if you prefer

Before the fudge was set

Delicious 'after' shots!

Long Weekend Baking: Brownie Galore and Memorial Day Cupcakes

What better use for a long weekend than some time in the kitchen, baking up a storm. There are few things that make me happier! However a poorly-timed cold/flu took me down during the week so I've been trying not to go crazy with baking, let alone blogging about it. 

('Poorly-timed' because a) when is a cold ever welcome, and b) it was my BIRTHDAY, plus my parents were visiting from out of town. The cold sent my tastebuds AWOL and so I couldn't taste much of the two birthday dinners that I had :( ). 

But..............................................................................................

...would I be an 'irrepressible' baker if I could be stopped?!?!? In addition I have been reminded by a certain faithful reader (my MIL :) that I am overdue for a new post. I've been working myself up to posting about Swiss Meringue Buttercream frosting/icing, but obviously I haven't reached the motivation threshold for that yet. So here's a 'filler' til then - albeit a delicious one!

While Monday (yesterday) was a holiday in NZ known as Queen's Birthday, I hear that those in the States are celebrating Memorial Day around about this time. The main reason I know this is because a friend of ours, an expat American married to a Kiwi lass, had his birthday party this weekend and it was M-Day themed. So we decked out in red, white and blue and I turned out these wee Red, White and Blue Berry Cupcakes.

I used Julie Le Clerc's delicious and super-easy Vanilla Cupcakes recipe from this post, adding about a cup and a half of mixed berries to the batter just before dividing it between cupcake cases. It gave a lovely red and blue tinge to the batter. 

The cupcake/patty pan cases were the closest I had to red, white and blue! The ones with babuska dolls I just couldn't say no to...

Although these cupcakes didn't rise as much as they would have without the addition of berries, they were beautiful and moist.

I iced them with a half-quantity of the regular buttercream (using my favourite margarine as I didn't have any butter softened at the time) from this post by filling a piping bag attached to a size #1M Wilton (large open star) piping tip, and topped with some sweets in suitable colours :)

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Now for her Majesty the Queen, the very best must be presented. The obvious choice (to me) was brownie. What could be more cakey than cake, more chocolatey than chocolate, more decadent than decadence itself?!? Few things in the world can make me happier than a perfectly gooey, yet fully-cooked, fudgey bite finished with a crisp top and chewy underside. I can't imagine a heaven without brownie.

And brownie was also what I promised to make my colleagues at work for my (delayed) birthday morning tea 'shout'. I'm hoping they'll enjoy my efforts with these two amazing flavour combinations!

Bring on the brownie: Peanut Butter & Caramello Chocolate and Raspberry Dark Choc brownies

All I seem to get as gifts these days are recipe books (not that I'm complaining!), and for this birthday just gone my mum got me the fabulous Whittaker’s Passion for Chocolate recipe book. Both my sovereign-worthy brownie recipes were inspired by this fantastic publication.

NB: My conscience has recently been checked in the area of copyrighting. As a result, my general rule will be, if a recipe (that's not my own original - ha!) isn't available on the net/to the general populace by the author themselves, I shouldn't be taking the credit by putting it out there. However...if someone else has already put it there...ahem, may I present, incredibly scrumptious and drool-worthy Peanut Butter Chocolate and Caramel Brownie. 

The recipe is faithfully produced by those links belonging to the 'someone else's (not me!), but I have a few hints for making it:

1. Make sure you dissolve all the sugar in the butter and vanilla over the heat at the start, so that you don't find granules in the bottom of the cooked brownie. I did this before adding the peanut butter chocolate so that the chocolate only *just* melted and maintained its gooey peanut buttery nomminess... (sorry got carried away salivating)
2. Take the chocolate mix off the heat and let it cool for 5 to 10 minutes before adding the eggs. This is more a precautionary step that stems from a childhood nightmarish baking memory of mine, which involved eggs scrambling themselves inside cooked brownie...*shudder-worthy*
3. If you can't be bothered with (or are a little hesitant about) making your own caramel, you could do as I did and chop up a block of Caramello or other caramel-filled chocolate. I've had (other) bad baking experience where my caramel wouldn't set and my choc-caramel slice failed...so a block of Caramello gifted for my birthday by a thoughtful brother-in-law was the perfect alternative here!
4. If your oven tends to singe baked goods, make sure you put another tray or container underneath your brownie tray while it's baking to prevent the bottom from burning.

Cadbury and Whittakers, co-existing peacefully

Dark cocoa for seriously dark and decadent brownie

Someone should really stop that chocolate thief...not that I can blame her...er, them...!

All the ingredients (bar the caramel) mixed together.

Caramello dotted through the brownie batter

The delectable final product - fudgey, rich, decadent! Surely fit for a Queen :)

Brownie Number Two: Raspberry and Dark Chocolate. I've heard that this recipe is the 'best in NZ' but I shirked the 7 eggs it takes (although it probably feeds an army - let me know if you ever try it out!). So instead I tried the NZ Women's Weekly version (4 eggs) and it worked a treat :-) No shortcuts this time!

Raspberries dotted on top - attractive, healthy and oh-so-tasty!

The perfect dessert - brownie, brownie and more brownie (how could her Majesty not approve?!)

Hope you had a great long weekend and that you got some time to bake up some celebratory treats - or even to have a right royal rest! 

xo Claire