Happy New Year!
To start off the 2016 blog posts, I thought I'd write a post on what I made for Christmas dessert this (well, technically, last) year. Our family lunch was a bit smaller than usual, with one sibling honeymooning in Europe and another holidaying in the US, so we decided to reduce our usual 5-6 desserts to just 3 this year.
For my contribution, I thought I'd whip up something a little bit festive with some Santa brownies, as well as some white chocolate caramel fudge. The brownies are adapted from a Donna Hay recipe (with my addition of some Pinterest-inspired strawberries and cream Santa hats), while the caramel fudge was adapted from a very easy-to-make Taste.com recipe. Below I've shared my adaptations of these recipes.
Santa brownies
You'll need:
- 200g dark chocolate, chopped
- 250g butter, chopped
- 1 3/4 cups brown sugar
- 4 eggs
- 1/3 cup cocoa, sifted
- 1 1/4 cups plain flour, sifted
- 1/4 teaspoon baking powder
- 1 can whipped cream (you can use pouring cream and whip it yourself, or go with the lazy option)
- Approx. 20 strawberries, tops cut off
1. Preheat your oven to 160°C, then place the chocolate and butter in a saucepan, stirring until all melted and glossy.
2. Pop the sugar, eggs, cocoa, flour and baking powder into a large bowl, then pour in the chocolate mixture, stirring until combined.
3. Pour the mixture into a baking-paper lined tin and put it into the oven for 50 minutes (you can insert a skewer into the centre to make sure it comes to clean).
4. Cut the brownies into squares once cooled, topping each of them with a teaspoon of whipped cream, then add a strawberry to each, finished off with a dot of cream on top of each strawberry.
White chocolate caramel fudge (warning: seriously addictive and not very conducive to clean eating)
You'll need:
- 2 cans sweetened condensed milk
- 2 cups dark brown sugar
- 250g butter, chopped
- 1/3 cup liquid glucose syrup
- 1/4 cup golden syrup
- 400g white chocolate, chopped
1. Place condensed milk, brown sugar, butter, liquid glucose syrup and golden syrup into a large, microwave safe bowl.
2. Pop the bowl into the microwave for 10 minutes, stirring the mixture every minute or so.
3. Once the mixture has thickened, darkened and come to the boil, let it sit for a few minutes, then add in the white chocolate, stirring until it has all melted.
4. Pour the mixture into a baking paper-lined tin and allow it to cool for a few hours, before popping into the fridge to set.
5. Once the mixture has set, turn the slab onto a chopping board and cut into squares.
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