Triple Chocolate Caramel Brownies

Triple Chocolate Caramel Brownies

Ingredients:

3/4 cup plain flour
¾ cup cocoa powder
½ cup unsalted butter (room temperature)
1 cup granulated sugar
3 eggs
¼ tsp salt
2 tsp vanilla extract
1 cup chopped walnuts
1 cup dark and bitter chocolate chips
1 cup semisweet chocolate chips
2/3 cup caramel sauce
½ tsp of instant espresso powder

Making the brownie :D

1. Preheat the oven to 180deg C, grease a 8 inch square baking pan and line it with parchment paper, set aside.

2. In a small bowl, combine the flour, cocoa, salt and instant espresso powder, set aside.

3. In the bowl of an electric mixer cream together the butter and sugar, add the eggs and vanilla and mix well.

4. Add in the dry ingredients and mix just enough to incorporate the dry ingredients in well. Do not over mix!

5. Keep 1 cup of the batter and set aside. Spread the remaining batter into the bottom of the prepared baking dish, sprinkle the walnuts and dark and bitter chocolate chips evenly over the batter, drizzle the caramel sauce on top of that.

6. Add the semisweet chocolate chips to the remaining 1 cup of batter, then spread this mixture all over the top of the caramel.

7. Bake the brownies for about 30 minutes. Let them cool completely then serve.

The recipe above is adapted from the one by Laura Vitale.

 

Devil's Food Cake with Yuzu Icing Recipe

Devil's Food Cake with Yuzu Icing Recipe

For the cake:

50g cocoa power (unsweetened)
175ml boiling water
175g unsalted butter (at room temp)
350g soft dark brown sugar
3 eggs
225g plain flour
1.5 teaspoon baking soda
0.25 teaspoon baking powder
175ml sour cream (buttermilk/milk works as a replacement)

For the icing:

285g granulated sugar
2 egg whites
60ml yuzu juice
15ml fresh yuzu juice (if you do not have fresh yuzu juice, just add more yuzu juice)

Directions:

The Cake

1. Preheat the oven to 180deg C. Line two 9inch baking tins with baking parchment and oil the tins with butter or non-stick cooking oil.

2. In a bowl, mix the cocoa powder and boiling water until it is nice and smooth. Set aside.

3. In another bowl, cream butter and sugar together until light and fluffy. Once it is done, add in the eggs one by one, beat well.

4. Stir the melted cocoa into the butter mixture. In a dry bowl, briefly mix the plain flour, baking soda and baking powder. Then, sift the flour and sour cream into the wet mixture.

5. Pour into the tins, and bake for 30-35mins. After it is done, let it cool for 20mins before turning it out of the tins.

The Frosting

6. Add all of the ingredients for frosting into a bowl. Prepare a bigger bowl, preferably one that allows the one with ingredients to sit nicely on, and fill it with warm water. Place the ingredient bowl over the bowl with warm water, beat the ingredients until it can hold soft peaks.

7. Remove from water bath and continue beating the mixture until thick enough to spread. Sandwich the cakes with the frostings and then spread all over the sides and the top.

You cake is now ready to serve! :D Enjoy!