White Chocolate and Caramel Brownies - recipe below
So when I received a box of goodies from Nestle to join in the #Bakeityours challenge instead of reaching for the chocolate like I normally would I decided to make something with white chocolate and add in one of my dad's favourite lollies Jersey Caramels to come up with a treat he would appreciate.
The resulting brownies were dense and a little chewy which I liked and quite sweet. I think they improved after a day losing some of the initial sweetness and impving in texture.
Anyway onto the reason Nestle sent out the box of goodies is to let y'all know they have a new Nestle Bakers' Choice range. I like the suggestions on the front of the packets that say things like 'for coating and decorating' or 'for adding and pouring' and found the white chocolate to be quite a nice creamy texture which melted quite easily.
White Chocolate and Caramel Brownies
(makes 12 store in air tight container in fridge for up to 3 days) Wilton 195 piping tip used for decorating.
150 g ( 5 1/4 oz) butter
200 g ( 7 oz) white chocolate
3 eggs lightly beaten
1 tsp vanilla extract
1 cup lightly packed brown sugar
1 2/3 cup plain flour
220 g (7 3/4 oz) Jersey Caramels chopped
Whipped jersey caramel topping (see below)
6 Jersey Caramels cut into half extra for decorating
Line a rectangle slice tray approx 18cm x 28cm ( 7" x 11") with baking paper
Preheat oven to 180 C (350 F)
Melt butter and white chocolate in a microwave safe dish for 2 minutes on medium low heat. Mix (the mixture will not be soft yet) and then heat for another 2 minutes at medium low heat. Whisk until no lumps remain.
Add eggs and vanilla and whisk until just combined.
Fold through the flour and then the jersey caramels and spread the mixture into the prepared tray.
Bake for 30 minutes until the brownie is golden and cooked through in the middle.
Cut into triangles and pipe a dollop of whipped ganache into the middle of each brownie and top with half a jersey caramel.
Jersey Caramel whipped ganache topping
5 jersey caramels
1/2 tsp water
100 g (3 1/2 oz) white choc
25 g (7/8oz) cream
Melt the jersey caramels and water for 60 seconds at low rest and stir and then heat for another 60 seconds in the microwave and mix until smooth.
Melt the white chocolate and cream together at medium low heat 2 minutes and mix until smooth. Add in the melted caramel mixture and allow to cool to room temperature.
Whip with an electric mixer until light and fluffy.
Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!
Published in the US in 2011 the book is still available online at Amazon and other online book stores.Affiliate links may earn me money and contribute to supporting this blog
I love when people share my blog ideas and give credit. All posts contain original ideas, photography* and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.
I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.
