The debate over whether brownies should have a soft, fudge-like chewy texture or a moist, cake-like one is something that really comes down to personal taste.
While some people love the rich flavour and gooey texture of a fudge brownie, others prefer the lighter version that more resembles cake.
The length of time you bake the brownies for can affect their texture. In general, the longer you bake your brownies, the more cake-like they will be. For fudge brownies, cut down on the baking time.
Blondies are brownies made with white chocolate. When making blondies, do not simply replace the dark chocolate with white chocolate, as white chocolate contains a lot of vegetable fat and makes the brownies very greasy. It is also better to use a good-quality slab of white chocolate or chocolate baking discs rather than an everyday eating slab.
Salted caramel and chocolate brownies
Makes 20-25
150g butter
200g dark chocolate, chopped
180ml castor sugar
3 eggs
5ml vanilla essence
250ml flour
385g tin of caramel condensed milk
a generous pinch of salt flakes
Combine the butter, chocolate and castor sugar in a pot and place over a low heat, stirring frequently until the butter and chocolate have melted and the mixture is smooth. Remove from the heat and cool slightly.
Add the eggs one at a time, beating after each addition. Mix in the vanilla.
Add the flour and mix until incorporated.
Spread have the mixture into a 18x23cm brownie pan which has been lined and greased.
Mix the caramel with a generous pinch of salt. Spoon into a disposable piping bag fitted with a 5mm plain nozzle and pipe the caramel over the brownie mixture. Reserve some for serving.
Carefully spoon the remaining brownie mixture over the caramel. Bake at 180°C for 25-30 minutes, or until a skewer inserted into the cake comes out clean. If you like your brownies squidgy inside, rather under-bake them.
Remove and leave to cool in the tin. Cut into squares and serve topped with a little of the remaining salted caramel.
Cranberry and macadamia nut blondies
Makes 20-25
150g good quality white chocolate, chopped
100g butter
3 eggs
160ml castor sugar
5ml vanilla essence
375ml flour
50g macadamia nuts, toasted and chopped
125ml dried cranberries, roughly chopped
Combine the chocolate and butter in a bowl and microwave on low for 1-2 minutes until melted. Stir until smooth.
Beat the eggs, castor sugar and vanilla, and then beat in the melted chocolate.
Fold in the flour. Mix in the nuts and cranberries. Spoon the mixture into a lined and greased 18x23cm brownie pan and bake at 180°C for 25-30 minutes or until a skewer inserted comes out clean.
Remove and leave to cool in the pan. Cut into squares and serve.
Sunday Tribune