This post is definitely way overdue but I enjoyed this recipe so much that I can’t help not to share.
Sharing = Caring = Loving
I was hesitating whether to bake Mr. a birthday cake this year. Should I get his favourite pastry chef to help me make one and save me the time and trouble? Or I should still stick to my annual ritual? My dilemma was answered when I stepped into LuxBite before his birthday.
I walked out with a jar of LuxBite Heilala Vanilla Caramel Spread and the Brownie recipe card in hand very assured that Mr. will love this as his birthday cake. BUT provided I don’t over bake it. *STRESS*
Also hoping Mr. is not expecting LuxBite/Bernard super high standard that he set for himself although it’s his recipe.
Other than my ugly coating and decorating, Mr. loved it! It was very moist inside as you can see it from the photo below. I’m suspecting partly because of the Heilala Vanilla Caramel Spread in the middle. I did mixed it up a bit before I popped it into the oven.
Some might start to question why I said that and will it work if uses homemade caramel. What’s the different between LuxBite caramel spread and homemade. Honestly I don’t know BUT I had tried making salted caramel and used it to baked Salted Caramel Brownie before but the end product was totally different. Caramel turned out to be hard instead after baking which resulted in a much more drier texture brownie. I had used and baked this recipes twice now and both time turned out perfectly.
Source : LuxBite
Heilala Vanilla Caramel Brownies
150g Callebaut Dark Chocolate
225g Unsalted Butter
400g Caster Sugar
150g Plain Flour
2 pinches Murray River Pink Salt Flakes
150g Walnuts, chopped (Can’t find any in pantry so missed it)
1 jar Heilala Vanilla Caramel Spread
Preheat oven to 180 degrees. Grease and line the base of a 25cm square pan.
Melt the chocolate and butter in a bowl over a saucepan of simmering water, then set aside to cool.
Mix eggs, sugar and salt together in a bowl without incorporating too much air. Add into the chocolate mixture, mix well.
Sieve flour onto the chocolate mixture and fold into it. Do this in 3 steps.
Fold in the walnuts, pour half the mixture into cake pan, spread a jar of Heilala Vanilla Caramel on the mixture, then finish off with the remaining mixture and bake for 35-40 minutes.
Leave to cool in the pan, then cut into rectangular ready for chocolate coating.
400g Callebaut Dark Chocolate
20g Vegetable Oil
Freeze Dried Whole Raspberry and Banana Chips ( I omitted both as there’s none in the pantry, used decorating sprinkles)
Piedmontese Hazelnut, peeled and lightly crushed (skipped it too coz too lazy LOL)
Melt the chocolate and oil in a bowl over saucepan of simmering water.
Arrange all the sliced brownies onto a wire rack. Pour melted chocolate over the brownies to cover completely, garnish the top separately with raspberry, banana and hazelnut to get 3 varieties of brownies. Let the chocolate coating set and enjoy.
2 weeks ago after early breakky at Duchess of Spotswood, we popped into next door Candied Bakery to check the place out and to get some bread for the week. I had heard so much about it on Instagram. I was so tempted when I saw Crunchy Brownie Pie displayed at the counter! The lady behind the cash register managed to convince me I can’t leave without a slice and I’m GLAD that I took her word.
It was amazing! Crunchy base, slightly salty and moist, gooey inside. It was to die for and hating myself not to get another slice as I have to share it with Mr.
I decided to try recreate it at home since I now have a favourite brownie recipe. So I went online and did a hunt and make a slight tweak to LuxBite Brownie recipe. It was a success although I will still tweak the recipe slightly next time I bake it!
Pretzel Base (found online)
1 1/2 cup Pretzel, crushed (I didn’t crush the pretzel till fine. I only break each pretzel to about 4 pieces. Most probably used more than required, I just estimate and make sure I’m able to cover the base of the baking pan)
1/2 cup Butter, melted (I will definitely decreased the amount used as I felt the brownie was too oily when I took it out from the pan. I actually used kitchen paper towel to absorbed some of the butter while I cut into slices after cooled)
2 1/2 Tbs Sugar
Mixed all ingredients together, spread onto baking pan and bake at 180degrees for 8 mins.
Cool for 10mins before pouring in the Brownie mixture.