As I write this, I’m watching the Team Figure Skating competition at the Sochi 2014 Olympics. Figure skating is one of my favourite events at the Olympics. There are of course many other events at the Olympics, such as speed skating and hockey, that require a great deal of skill, strength and co-ordination. Yet in these sports, you’re allowed to look a bit haggard and like you’re really trying hard. Like gymnastics, I find it so incredible that these athletes make it look effortless. The costumes, the music, the artistic touch – to me that is what takes figure skating up to the next level. All of this, plus the Canadians are doing pretty darn well at the moment! GO CANADA!
Apart from watching the Olympics, I have also been employing the strategy of “cook for a day, eat for a week” today. I’ve made a delicious deep dish bacon and veggie quiche and I currently have a chickpea coconut curry simmering away in the slow cooker. This will certainly keep my tummy happy for the next couple days. :)
I also made these incredible brownies today. Ho mama. These brownies will melt your new years resolutions away faster than an ice cube in the Sahara. They are rich, oh so rich and mmmmmmmm fudgey. But that is what you get when you smother a great brownie with caramel and top the whole thing off with a later of chocolate. If you think millionaire shortbread is rich then, boy, have I got a surprise for you. As I said, these brownies are fudgey and the caramel layer is thick and squidgey. My only regret is I forgot to add a pinch of salt to the caramel as it was cooking, but that’s just because I adore salted caramel.
These are probably more suitable for a weekend baking sesh because they do take a little bit of time. The brownies must be baked, then cooled before adding the caramel. Then you must wait for the caramel to cool and the melted chocolate to set before cutting them up. I recommend scoring the top of the chocolate before it sets completely, otherwise you might have difficulty cutting them up.
Happy baking and good luck to all of our Olympic athletes!
- 200g 70% dark chocolate
- 125g unsalted butter
- 3 large eggs
- 200g white sugar
- 1 1/2 tsp vanilla extract
- 100g flour
- 1/2 tsp salt
- Preheat the oven to 175C/350F. Butter a 8″ square baking tin and line with baking parchment (the butter helps the baking parchment stick).
- Melt the butter and chocolate in a medium bowl either over a water bath or in the microwave, stirring frequently. Set aside.
- Using a wire whisk, beat the sugar, eggs, and vanilla together until thick and frothy. The mixture should easily coat the back of a spoon.
- Pour the chocolate mixture into the egg mixture and gently fold together. The mixture should become thick and glossy.
- Sift in the flour and salt and stir just until combined. Do not over mix.
- Pour into the pan and bake in the preheated oven for 20-25 minutes or until a tooth pick inserted into the centre comes out with just a few moist crumbs. Cool completely on a wire rack. Top with the caramel and chill in the fridge for 30 minutes. Top with the melted chocolate and chill in the fridge until set.
- 125g unsalted butter
- 150g brown sugar
- 1 can of condensed milk
- Melt together the butter and brown sugar in a non-stick pot over medium heat.
- Add the condensed milk and bring to a rapid boil, stirring constantly. Let boil for 1-2 minutes and the pour over the cooled brownies.
- Chill in the fridge for 30 minutes or until set.
- 200g milk chocolate
- 100g plain/semisweet chocolate
- Melt the chocolate in a medium sized bowl over a water bath or in the microwave, stirring frequently.
- Pour over the caramel and chill in the fridge until set. If desired, score lines into the chocolate before it is fully set to make cutting them up easier.