Name: Milk Chocolate Peanut Caramel Brownies {gluten-free}
Prep time: 20 min
Cook time: 25 min
Yield: 16 brownies
Ingredients: 75 g caster sugar; 45 g whipping cream; 75 g cold unsalted butter (cubed); 300 g milk chocolate; 150 g unsalted butter; 175 g caster sugar; 4 eggs (lightly beaten); 125 g gluten-free flour; 20 g cocoa powder; 100 g salted peanuts (roughly chopped)

Milk Chocolate Peanut Caramel Brownies {gluten-free}

June 14, 2018 by 2 Comments

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.

Sometimes the best recipes are happy accidents. I think I could write a whole cookbook based around my three favourite ingredients, chocolate, peanuts and caramel. I can’t resist any treat which involves this magic combination. For Valentines Day this year I developed the most amazing chocolates involving Lindt milk chocolate (my favourite!), salted peanuts and caramel. These chocolates were divine, my perfect recipe and would have made the best post ever. However, they stuck to the chocolate mould and fell apart a bit so were not photoworthy. I kept meaning to re-make them but then was hit by an awful third trimester of my pregnancy and then was totally consumed by the birth of my beautiful son and then juggling life with a newborn and toddler. Messing around tempering chocolate was the last thing on my mind and simple recipes were the order of the day for a while.

I have managed to carve a little more time out for myself at the moment as Beau is sleeping a little more in places other than my arms so decided to re-visit these wonderful chocolates. Unfortunately I decided to do this on pretty much the hottest day of the year so far. I didn’t even get past the chocolate tempering stage as my chocolate completely seized in the atrocious heat. Refusing to dispense of 300g of lumpy but still serviceable milk chocolate or the caramel I had already made I set about bunging all my assembled ingredients together to make brownies. When in doubt, make brownies is pretty much my mantra.

Thus these Milk Chocolate Peanut Caramel Brownies were borne and they are also a complete delight. Of course you can never be disappointed when dealing with the holy trinity of ingredients. I kept the recipe simple. To be honest I was in a bit of a funk over the seized chocolate so I slammed everything together in a bit of a grumpy hurry using minimal equipment. As such I just used Doves Farm plain gluten-free flour as my flour base. Chocolate is so forgiving when it comes to gluten-free baking as it adds lots of moisture and binding so using a pre-blended gluten-free flour works just fine. I also tried to keep the recipe as one-bowl as I could without dragging out the food mixer as I couldn’t face all the washing up.

Due to the nature of the ingredients the brownies are very rich so I cut them into 16 squares which turned out to be the perfect sweet salty fudgey after dinner treat that my chocolates would have been.

So it wasn’t the recipe I had intended but these Milk Chocolate Peanut Caramel Brownies were well worth the baking fumble. Far too irresistible though, my pre-pregnancy jeans did not thank me.

Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

2 hours

Servings

16 brownies

Ingredients

Caramel

75 g caster sugar
45 g whipping cream
75 g cold unsalted butter cubed

Brownies

300 g milk chocolate
150 g unsalted butter
175 g caster sugar
4 eggs lightly beaten
125 g gluten-free flour
20 g cocoa powder
100 g salted peanuts roughly chopped

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

2 hours

Servings

16 brownies

Ingredients

Caramel

75 g caster sugar
45 g whipping cream
75 g cold unsalted butter cubed

Brownies

300 g milk chocolate
150 g unsalted butter
175 g caster sugar
4 eggs lightly beaten
125 g gluten-free flour
20 g cocoa powder
100 g salted peanuts roughly chopped

Instructions

Caramel

First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.
When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.
Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.

Brownies

Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.
Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.
Remove from the heat and let stand for 5 minutes.
Add the eggs one at a time, mixing in well.
In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.
Add 70g of the salted peanuts.
Pour into the cake tin.
Drop heaped teaspoons of caramel evenly into the brownie batter.
Scatter over the remaining 30g of peanuts.
Bake for 35 minutes until there is still a wobble in the centre of the brownies.
Remove from the oven.
Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.

If you like this recipe you might like…

Salted Caramel Chocolate Espresso Cake

Black Sesame Peanut Butter Brownies

Filed Under: Brownies and Bars Tagged With: brownies, Caramel, milk chocolate, peanuts

Bourbon Sea Salt Caramels

May 14, 2014 by 2 Comments

Making your own chocolates from scratch is not a fly by night past time. It requires patience, a lovely long Sunday all to yourself, and plenty of practice. When you get it right it is so rewarding and sometimes when I look at the dinky little glossy parcels I impress myself that I managed to produce something so refined and expensive tasting in my own kitchen.

A few years ago when the new wave of chocolatiers were springing up all over London I was convinced that I had found my calling. I went to a number of classes by William Curley and Paul A Young and found the world of chocolate and everything they had to teach fascinating. Both men began their careers as pastry chefs and were lured into their focus by the endless possibilities that chocolate creates. It’s an easy subject to get excited by as it has a wonderfully rich history dating back to the Aztecs which I still remember from my visit to Bourneville from my early school days. It’s funny the history lessons that stick. The cultural impact of chocolate is immense, we almost seem to take it for granted in the current climate but it really is a very sacred ingredient and of course it’s the best food out there. Anyone who disagrees is just wrong.

I remember a girl at school who was allergic to chocolate which she wore as a badge of honour. We all felt tremendously sorry for her though, especially when it was ice cream and chocolate sauce day, which was the most delicious meal to be produced by our school kitchens. As soon as the chocolate hit the ice cream it hardened, but it wasn’t like the commercialised Magic Shell stuff you can get in America, it was thick, sticky and sweet. Who knows how they made it work, I think it involved lots of golden syrup, but that recipe must be on my blogging to do list.

These particular Bourbon Sea Salt Caramels are filled with boozy treacly caramel. They are simply wonderful, not too intense like some liqueur chocolates can be and not too sweet like some caramel. The salt adds the spark to get your palette going and so they quickly become addictive. Don’t worry though, they take so long to make that you certainly won’t be making them every day. They are a treat, both in terms of creating and eating.

The moulds I used to produce these chocolates were plastic moulds rather than silicone. They were about £4 and you can pick them up from numerous places online but I do recommend www.cakescookiesandcraftsshop.co.uk as they have such a wide variety. I have silicone moulds too but I find the plastic ones easier to use as there’s a lot of banging and scraping involved at the filling stage which is just a bit tricky with floppy silicone. Although a word to the wise, which should be obvious but is worth repeating if you are from my class of stupid. When I first invested in a lot of chocolate moulds I found them hard to clean – because they are. Do not though, put them in the dishwasher. Mine were not expensive catering moulds and they completely melted and rendered them useless. It put an end to my chocolate making career for a while whilst I saved up to buy new ones. So, like all of your most treasured of kitchen appliances, you will have to wash them up by hand.

Before you get going I would recommend watching one of the copious amounts of YouTube videos on how to fill chocolate moulds. Although I will try below it’s not easy to explain and like all the best techniques it’s much easier to understand if you watch it. Again, like anything, practice definitely makes perfect, I’m certainly no expert but the more times I make my own chocolates the better I am getting and the less chocolate I am wasting.

So, to fill your moulds you will need some tempered chocolate. You can see my earlier post on how to temper chocolate. Pour your tempered chocolate liberally over the mould until each individual chocolate pocket is full of chocolate and there is plenty of chocolate sitting on the surface of the mould, don’t be stingy, the excess can easily be recycled.

Bang it against the work surface. Then pick up the mould and tap it continually, turning it around and about so the chocolate is encouraged to eek into the corners of the pockets.

Then flip the mould completely upside down so you are holding it over a large bowl, letting all the chocolate drip out, carry on tapping and shaking the mould. When the drips lessen scrape the surface of the mould with a palette knife, with the mould still upside down.

Turn the mould back the right way and place down to let it settle for about 10 seconds. Turn it upside down again over the large bowl and the second wave of chocolate will now start to drip out. It won’t be a downpour like before as the chocolate will be thickening, just carry on tapping and shaking, and then scrape the surface with the palette knife again.

Now place the mould upside down on a sheet of baking parchment so the chocolate can slowly slip down the sides of the mould and there is an even layer of chocolate inside. Leave it for about 3-4 minutes, then lift it up and scrape the surface with a palette knife for the final time. Leave to set for about an hour before filling your chocolates.

Pour your filling into a piping bag and fill your chocolates carefully. Do not overfill. Then you can finish off your chocolates straightaway if your chocolate is in temper.

Pour a liberal amount of the tempered chocolate over the surface of the chocolate mould, making sure that each chocolate is generously covered. Then take your palette knife and scrape away the excess, it should leave a lovely thin film of chocolate over each individual chocolate. Leave to set for 1 hour before flipping your mould over. Each chocolate should pop out very easily.

Bourbon Sea Salt Caramels

Makes about 30 chocolates

100g caster sugar
1 tsp dark muscovado sugar
½ tsp fleur de sel
60ml whipping cream
75g cold unsalted butter, cubed
1 tbsp bourbon
300g tempered dark chocolate

In a medium saucepan heat the sugars with the fleur de sel on a gentle heat. Do not stir but shake the pan around occasionally so the sugars melt evenly. Be careful as the sugars can burn quickly.
When just melted and turning a golden brown remove from the heat, then pour in the whipping cream. It will bubble up a lot so be cautious.
Then add the butter and keep on stirring.
Once all the butter has melted stir in the bourbon until it has all mixed together evenly.
Leave to cool for a couple of hours whereupon the bourbon will mellow out and the caramel will thicken slightly.
Meanwhile you can be tempering your chocolate as described here.
Then coat your moulds with chocolate as described above, leave to set for about an hour.
Fill your chocolate moulds with the thickened caramel, making sure not to overfill.
Then you can straightaway pour some more tempered chocolate over the top of the mould, scrape a palette knife over the surface of the mould to remove the excess chocolate then leave to set for about 1 hour.
Turn the moulds upside down and the chocolates should happily drop out.

Filed Under: Chocolate and Sweets Tagged With: bourbon, Caramel, Chocolate Moulds, dark chocolate, Sea Salt, tempering chocolate

Scotch Whisky Caramel Shortbread Bars

December 10, 2013 by 1 Comment

The reason for tripping to Edinburgh this weekend past was to go to The Kitchin on our wedding anniversary. My husband had fallen in love with Tom Kitchin’s cooking watching The Great British Menu years ago and had always longed to go and taste the real deal. So this year, as it was a big anniversary, we packed off the cats to mums and the puppy to my in-laws (my mum definitely got the better end of the deal). We had one unsettlingly quiet night at home without them before our flight making us realise how chaotic homelife has become since we began raising a zoo.

Our Scottish jaunt was put in slight jeopardy on the morning we left due to the worrying reports of torrential flooding and cancelled flights. Impending doom did not deter us and although the December winds chilled us to the bone when we finally got there we felt the first snowflakes of the year kiss our noses as we soldiered up the steep climb to Edinburgh Castle.

The food was every bit as wonderful as we had hoped. Kitchin resides by the water in Leith and was cosy respite from the weather. The delicately imagined food was served by a friendly and knowledgable team who made us feel so at home even though the food was from another world. Between us we had the game tasting menu and land and sea tasting menu, each were six courses.

I don’t like taking photographs in restaurants I’m afraid as I would never be able to do justice to the look and aroma of restaurant food thanks to dingy lighting which even the best filters on instagram couldn’t fix. Plus when I go to restaurants I like the surprise of not knowing exactly what I’m getting. That is also the joy of a tasting menu. I don’t have to bother with the pesky business of choosing what to eat. As I’ve mentioned before I’m a lazy orderer and the chef always knows better than me what I should be eating. Tom Kitchin was not wrong in this regard, roe deer carpaccio, pumpkin veloute with sautéed mallard heart and a jellied partridge consommé and Kitchin’s signature dish of razor clams were the stand out dishes. The service was impeccable, the wine divine and the evening one to savour.

Taking full advantage of the fact we were on holiday we crammed in as much good food as possible and we also splashed out at the seafood restaurant Ondine, just off the Royal Mile. It must be one of the best meals I have had all year. Amuse bouche of goujons were warm little breadcrumbed balls oozing creamy haddock, making you realise why restaurants still give us amuse bouche. It’s not just pointless filler after all, instead, it was the kick off to an amazing meal. We ate our weight in garlic buttered roasted seafood and a rich creamy fish stew bolstered by huge chunks of fish, scallops, mussels sprinkled with molten cheese and rouille.

We stayed in the Rutland Hotel for the three nights which has two restaurants attached to it. The Huxley which is an informal affair slinging a variety of hotdogs and small plates. The best dish I tasted there was the cauliflower and coriander fritter with beetroot houmous which greeted us an hour after our plane had touched down along with raspberry negronis. The Rutland also offers a fancier alternative, Kyloe, a self titled gourmet steak restaurant with half a cow sticking out of the front of the building to really hammer the point home. We had a wonderful lentil dip offered with our bread at the start of the meal, it was so nice to have something different than a bit of butter. A starter of mussels drowning in cream and garlic was worth the visit alone. Although the rib-eye steak was average, the thick cut beef dripping chips would knock the socks off any chip in the offering.

The other meal definitely worth a mention was a wind whippingly cold jaunt to the Saturday morning farmers market on Castle Terrace where wishes of pig in a poke were granted and then some. Oink served soft white rolls smeared with haggis and stuffed with the most tender melting pulled pork, salty crisp crackling and topped with a fresh apple sauce. Pulled pork rolls have become disappointing over the years but this has reawakened how indulgent they can be, the haggis adding real depth of flavour.

We rolled ourselves onto the plane on the way home laden with Edinburgh gin, haggis and tartan. I abstained from bringing the omnipresent shortbread home with me, instead all I wanted to do was bake a batch, so I did as soon as I got home and added a little something extra. These are like millionaire shortbreads but with the emphasis on the rich buttery biscuit rather than a thick caramel which can sometimes be a bit cloying. Plus, whisky! Lovely with a hot toddy. Go on dip it, I dare you, and dream of a snow capped Edinburgh Castle.

Scotch Whisky Caramel Shortbread Bars

For the shortbread bars:
225g unsalted butter
100g caster sugar
½ tsp vanilla extract
250g plain flour
75g cornflour
A pinch of salt

For the whisky caramel:
125g caster sugar
150ml double cream
20g butter
2 tbsp scotch whisky
50g dark chocolate

Preheat the oven to 180. Line and grease a 20cm square baking tin.
Beat the butter and sugar together for a couple of minutes until fully incorporated.
Add the vanilla extract, stir to combine.
Sift together the plain flour, cornflour and salt then add to the butter and sugar. Beat until it starts to come together, then tip into the baking tin and press the dough into the tin.
Bake for 20-30 mins until the top is just starting to turn golden.
Leave to cool for an hour in the tin before removing and cutting into bars.
Tip the caster sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
Once melted, carefully stir in the double cream and butter, the caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth. Then add the whisky, stir in quickly and remove from the heat.
Leave to cool slightly before drizzling over the shortbread bars.
Melt the chocolate then drizzle immediately over the shortbread bars.