Archive for the ‘Spelt Flour’ Category

Salted Caramel Brownies (Nigel Slater)

September 29, 2017

Serves up to 16

Ingredients 
300g golden caster sugar
250g salted butter
250g dark chocolate
3 eggs (and one additional egg yolk)
60g spelt flour
60g cocoa
1/2tsp baking powder
Salted Caramel 
125g caster sugar
60ml double cream
30g butter
1/2tsp Maldon (or other flaked) sea salt

1. Preheat your oven to 180C. Butter and then line the tin with greaseproof paper; the brownie will be too delicate to “turn out”, so do make sure you have plenty of paper to grasp hold of once it’s baked.

2. Before you prepare the brownie batter, make the caramel. Melt the sugar and 4tbsp water over a medium heat, stirring until dissolved and then boiling the syrup without putting the spoon back in. Allow it to turn a rich golden brown, then remove from the heat and whisk in the butter and cream. It will sputter and spit, so be careful of your hands. Add the salt and set the caramel aside.

3. Put the butter and sugar into a bowl and beat together until light and creamy. Try and use an electrical implement (electric hand whisk or stand mixer) if you have one, so you can get the mixture really light.

4. Place 200g of the chocolate (broken into chunks) in a heatproof bowl over a pan of boiling water. Once mostly melted, remove from the heat and stir to melt the final pieces.

5. Crack the eggs, on at a time, into the creamed butter and sugar, beating well after each addition. Add the yolk in too. Pour in the melted chocolate, then chop the remaining 50g chocolate into small pieces and add this too. Sieve the flour, baking powder and cocoa into the mixture and fold in with a spatula until just combined. Do this gently, but do make sure you get rid of any white streaks of butter.

6. Pour the mixture into the tin, then smooth out the top. Use a spoon to drizzle the caramel over the top, then use a skewer to swirl it into the mixture. Place the brownie batter in the oven for 30 minutes. The batter will have risen a little and should have flaked on top. Remove from the oven when a skewer inserted comes out sticky, but without raw dough on it. Start checking the brownies after around 25 minutes, and err on the side of too short a time in the oven; you can always pop it back in for a minute or so, but you can’t reclaim the dense fudginess the middle of a brownie should have. Do remember that it will continue to set while cooling. Allow to cool in the tin for thirty minutes or so, then pull out and cut into squares.

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Baked Spelt Splits with apple cinnamon and custard

April 23, 2017