insideSUSSEX Magazine Issue 14 - April 2016 | Page 34

FOOD+DRINK
Easter leftovers... how to reinvent your chocolate eggs cont.

Great to do with kids...
Salted Caramel Brownies
(16 greedy portions; 24 not-so-greedy portions)

You’ll need:

• 200g unsalted butter
(plus a little bit for greasing)
• 200g chocolate
• 1 tin of readymade Carnation
caramel
• 1 tsp flakey salt
• 200g golden caster sugar
• 4 medium eggs
• 130g plain flour
• 50g cocoa powder

Method:

Preheat oven to 180C/160C fan,
then grease and line a 23 x 23cm
square tin with greaseproof
paper. Melt the butter in a pan,
break in all the chocolate, then
remove the pan from the heat
and wait for everything to melt.
In a small bowl, mix 175g of the
readymade caramel with 1 tsp
sea salt. Set aside.

Extreme Rocky Road
(16 chunks)

Put the rest of the caramel in a
large bowl with the sugar and
eggs, and beat (preferably with
an electric hand mixer) until
combined well. Whisk in the
chocolate and butter mixture. In
a third bowl, combine the flour,
cocoa and a generous pinch of
salt, then sift this on top of the
chocolate mix and beat briefly
until smooth.
Pour half the brownie batter
into your tin and level it. Using
a teaspoon, spoon half of
th e salted caramel on top of
the batter in five thick, evenly
spaced stripes. Spoon the
rest of the batter on top and
smooth it out very gently. Top
with the rest of the caramel in
the same stripy fashion, then
drag a skewer through the top
layer of caramel to make a swirly
pattern.

You’ll need:

• 300g chocolate
• 100g butter
• 140g golden syrup
• 1 tsp vanilla extract
• 280g digestive and ginger
nut biscuits mixed, roughly
chopped
• 100g raisins
• Mini marshmallows
• Mini eggs/mini creme eggs

Scatter with a bit more sea salt,
then bake for 25-30 minutes,
or until risen well with a firm
crust on top; when ready, the
brownie will wobble just slightly
when you shake the tin. Leave
to cool completely, then cut into
squares and devour.

Method:

Line a 20 x 20cm tin with
greaseproof paper. Melt the
chocolate, butter and golden

syrup in a bowl over a pan
of simmering water, stirring
occasionally until smooth and
glossy. Add the vanilla extract,
biscuits, raisins, and mini
marshmallows, and mix until
everything combines.
Spoon the mixture into your tin
and flatten down with the back
of a spoon. Press in some mini
eggs and put in the fridge for
about 3 hours until set, before
chopping into chunks.

Quick weekend indulgence...
Grown Up Hot Chocolate
(for 2)

Chocolate-Stuffed Croissants
(as many as you can eat)
Method:

Method:

Your choice rests on a sliding
scale of how much or how
little you’d like to do: make
croissants from scratch; make
croissants from readymade
dough; or buy croissants.

In a small bowl, mix the rum
with the honey, then set aside.

You’ll need:

• 70ml dark rum
• 4tsp honey
• 300ml whole milk
• 100g milk/dark chocolate

Warm the milk in a saucepan
over a medium heat until
simmering gently. Remove from
the heat, add the chocolate,
and stir until melted.
Put the pan back on the heat until
the milk mixture warms up, then
add the rum and honey. Split
between two mugs and serve.

You’ll need:

• Croissants
• Creme eggs/caramel eggs/
any chocolate

34

Then, stuff them with how much
of whatever chocolate indulgence
floats your boat and bake for
about 10-15 minutes. Hot,
chocolate-oozing croissants.
What could be better?