Panorama Magazine, 36pp.
The Canberra Times
Saturday, 25 October 2014
Cooking on page 32
I’ve wanted to cook a recipe from our local newspaper, but I had to wait until the weekend magazine actually had a recipe
on—you guessed it—page 32.
This recipe is originally from the Lucy Wallrock’s cookbook Simple sweet: A baking book for the everyday cook. No idea where the recipe appears in her actual book, but when I get my hands on a copy I’ll cook from its page 32 as well.
For now we’ll settle on The Canberra Times’ offering.
Salted caramel brownies
1 quantity salted caramel sauce (see next recipe)
200g unsalted butter, chopped into cubes
200g dark chocolate, broken into pieces
1 1/4 cups castor sugar
2/3 cup plain flour
1/2 cup Dutch cocoa powder
Make the caramel sauce. Preheat the oven to 180°C. Line a 28 x 17-centimetre baking tray with baking paper.
Melt the butter and chocolate in a saucepan over a low to medium heat, stirring occasionally to ensure the chocolate doesn’t burn on the bottom. Once melted, remove the pan from the heat and let it cool.
Break eggs into a large bowl, add the sugar and whisk by hand until light and fluffy. When the chocolate mixture is cool, pour it into the egg mixture and then fold them together until combined. Sift the flour and cocoa into the mixture and stir to combine.
Pour half the brownie mixture into the baking tray. Dot 10 heaped tablespoons of the caramel over the top (it may run all over if it’s not cool enough: this is OK) and then pour over the remaining chocolate mixture.
Bake for 30–35 minutes or until cooked. A sharp knife stuck in it should come out just about clean. Do not overcook.
1 cup castor sugar
1 tsp sea salt (it need to be fine granules)
150g unsalted butter, at room temperature, cut into cubes
2/3 cup cream, at room temperature
Heat the sugar in a large pan over a medium to high heat, whisking as the sugar melts. It will clump but keep whisking: it will dissolve. When it’s a dark amber colour whisk in the salt, then all the butter at once. Be careful: it will froth up a bit. Remove from heat and add the cream, stirring until smooth.
How it played out
I made this as written, but I’m still wondering if I made a mistake with the ingredients or whether there might have been an error in the recipe itself or how it was transferred to the newspaper.
The problem wasn’t disastrous but it was frustrating. The brownie mixture was so thick it wouldn’t pour, which meant it had to be spread. That was okay for the bottom, but the top layer didn’t look so beautiful. And the 10 tablespoons of sauce did run all over the place, so I hadn’t let it cool enough.
In the end, appearance didn’t matter much because I took this treat to be shared by the women on our daughter Petra’s cricket team, Eastlake. After playing a game of cricket in the hot afternoon sun of Australia’s summer, these gals didn’t care what dessert looked like.
The flavour was great, the appearance was disappointing. Probably won’t make it again because I’d rather spend the time trying a different page-32 recipe.
Oh, and as for the cricket, the result was sensational. That day, Eastlake won the Glenda Hall Shield for the second year in a row. Petra is team captain, and here’s the team.