Tag Archives: brownies

Slightly healthier brownies! 

I have been playing around recently with trying out some natural sugar alternatives.  I’m not giving up sugar, no siree! However, I did come back from Canada with half a suitcase of maple syrup so I’m having a lot of fun finding new ways to use it and any health benefits are purely coincidental!

Maple Syrup Brownies

I found it really interesting how it affected the texture of the brownies.  Unsurprisingly without the solid sugar crystals there is no trace of the granular sugar feeling, it is a smooth, fudgey texture.  You still get the same chocolatey intensity though!  They also cooked more quickly I think.  All in all I feel that it was a very successful experiment.  I kept to just plain chocolate this time for a true base reading (I’m all about the science!) but I think it would take on any combination of flavours you wanted it to!  As ever with my brownies you can make these gluten free simply by substituting the flour for ground almonds.

Maple Syrup Brownies

Makes 12

200g unsalted butter
200g plain chocolate
3 large eggs
150g maple syrup
100g plain flour (or ground almonds)
40g cocoa powder

– Heat the oven to gas mark 5/190C and line a 7″ x 11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave, stirring in between or slowly in a bowl over a pan of boiling water.)
– In a large jug mix the 3 eggs and the syrup until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go.  (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour (or almonds) and cocoa powder and fold into the chocolate mixture.
– Pour into the prepared tin and level the surface.
– Bake for 30 minutes until just set in the centre.
– Allow to cool in the tray before slicing and serving.

 

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Caramel Brownies

Brownies are one of my quickest  and easiest go to recipes.  Not only are they simple to whip up by they satisfy any number of my chocolate and sugar cravings! There are endless variations to play with, my most recent have been these sinfully good Caramel Brownies!

Caramel Brownies

These are sticky and delicious.  The caramel melds nicely with the gooey brownie to give an almost Sticky Toffee like effect. Caramel Brownies

Makes 16

200g unsalted butter
200g plain chocolate
3 large eggs
250g golden caster sugar
100g plain flour (or ground almonds for gluten free version)
40g cocoa powder
1 packet caramels / toffees (at least 12 sweets)
150ml double cream
– Heat the oven to gas mark 5/190C and line a 7″x11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave or over a pan of boiling water.)
– In a large jug mix the 3 eggs and the sugar until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go.  (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour (or almonds) and cocoa powder and fold into the chocolate mixture.
– Pour the brownie mixture into the prepared tin.
– In a small saucepan melt the caramels and the cream together over a low heat to get a smooth caramel sauce.
– Pour the caramel mixture over the brownie mixture and swirl about to get ripples of caramel throughout your brownies.
– Bake for 30-45 minutes.
– Leave to cool in the tray then lift out the paper and slice into squares. Bloody brilliant warmed up with vanilla ice cream! Caramel Brownies

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Filed under Easy, Gluten Free, Teatime Treats