Fridays with S

Recently (probably because S has decided to start sleeping properly so I can actually function outside of his waking hours) I have been feeling inspired to cook, bake and generally produce delicious food again. Needing somewhere to share the recipes I've been finding, I decided to resurrect my Baby Scrumptious blog; however I then realised I didn't really have the energy to maintain two blogs - so I have decided to merge it with Fridays with S. From now on my tales of Fridays spent with the boy will appear here alongside declious recipes and anything else I want to share with my friends.

So, to kickstart the blog again, here is a recipe for Salted Caramel Brownies from The Guardian magazine. Make them, they're amazing. One tip - the recipe for the salted caramel makes about three times as much as you actually need so it's an idea to have some other recipes on hand to use it up - perhaps these Salted Caramel Chocolate Chip Cookie Bars, or maybe just drizzle it warm over some good quality vanilla ice cream. Yum.

Salted Caramel Brownies

For the salted caramel
90g golden caster sugar
60ml double cream
¼ tsp sea salt flakes
60g unsalted butter, cubed

For the brownies
200g dark chocolate (at least 70% cocoa solids), broken into pieces
250g unsalted butter
4 large eggs
175g caster sugar
150g light brown soft sugar
1 tsp vanilla extract
120g plain flour
½ tsp baking powder
½ tsp sea salt flakes
20g cocoa powder

Start with the caramel: tip the sugar into a heavy-based pan and add two tablespoons of water. Heat gently, stirring only until the sugar dissolves, then turn the heat to medium-high and let the syrup come to the boil undisturbed. Simmer briskly, swirling the pan occasionally but never stirring, until the caramel turns a rich amber. Remove from the heat, stir in the cream and salt, then the butter, and set aside to cool.

Now for the brownies. Line a 23cm x 32cm brownie tin with nonstick baking parchment. Heat the oven to 190C/375F/gas mark 5. Melt the chocolate and butter over a pan of simmering water (or in the microwave), and set aside to cool.

Beat the eggs, sugars and vanilla in an electric mixer (or with a whisk) until increased in volume. Sift in the flour, baking powder, salt and cocoa, pour in the melted chocolate and butter, and beat briefly to combine. Scrape half the mixture into the tin and dot teaspoonfuls of salted caramel over the surface. Cover with the remaining brownie mix and top with more teaspoonfuls of caramel. Slide into the oven and immediately reduce the temperature to 180C/350F/gas mark 4. Bake for 35-40 minutes, until almost firm in the middle. When cool, turn out and cut into 18 bars.