In celebration of Down the Hatch’s #traybakeweek my next challenge was to rustle up, you guessed it, a tray bake! Having been to Blend and Batch in Banbridge and tried their quirky version of a caramel square I knew I had to try making them for myself.
Rather than the usual buttery, biscuit base, Blend and Batch used a brownie bottom so this tray bake encompasses all of my favourite things! Chocolate, caramel and even more chocolate, what’s not to love?
I know there are a million and one (ish) chocolate brownie recipes out there between cookery books and recipe websites and you can’t move for people telling you they have the definitive brownie recipe. But this is the ultimate brownie recipe.
I will admit, they do take a little longer to prepare but are definitely worth the extra effort and time. They are a chewy, fudgy, dense deliciousness that everyone will go away craving.
So onto the recipe.
185g dark chocolate
85g plain flour
50g white chocolate
3 large eggs
275g golden caster
1 can condensed milk (379g)
100g golden syrup
350g milk chocolate
100g white chocolate
1. Heat the oven to 170°C. Lightly grease a 22cm square cake tin.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
3. Whisk the eggs and sugar together for 2-3 minutes until smooth and fluffy.
4. Fold the chocolate mixture into the egg mixture.
5. Sieve the flour and baking powder into the mixture and stir to mix. Pour the mixture into the cake tin.
6. Place on the middle shelf of the oven and bake for 35 minutes until the surface is set. It is cooked when it just starts to crack on the top. Remove from the oven. Allow to cool completely in the tin.
Adding your caramel
1. Heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth
2. Increase the heat and bring the mixture to the boil, stirring all the time. The caramel will thicken and turn golden-brown.
3. Set aside to cool slightly, then pour over the cooled brownie base.
4. Allow to cool completely.
Topping with chocolate
1. Melt the chocolate in a bowl set over a pan of simmering water (make sure that the bottom of the bowl does not touch the water).
2. Pour the melted milk chocolate over the caramel.
3. To decorate with a feathered effect melt the white chocolate in a small bowl over a pan of gently simmering water.
4. Place in a small piping bag, snip the end and pipe in lines down the cake, about 1cm/½in apart.
5. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect.
6. Cut into squares and serve when totally cooled.