Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: lifewithoutanorexia@hotmail.com

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Saturday, November 8, 2014

Gooey chocolate caramel brownies


Chocolate caramel brownies - rich, moist chocolate brownie.  Crisp on top with a gooey caramel centre.
Source: X
GOOEY CHOCOLATE CARAMEL BROWNIES
 


 
PREP TIM
COOK TIME
TOTAL TIME
 
Chocolate caramel brownies - rich, moist chocolate brownie. Crisp on top with a gooey caramel centre.
Author: 
Recipe type: Dessert
Serves: 24
INGREDIENTS
  • 150g good quality dark chocolate
  • 185g unsalted butter
  • 3 large eggs
  • 275g golden caster sugar
  • 50g plain flour
  • 40g cocoa powder
  • ½ tsp baking powder
  • 60g ground almonds
  • 170g frozen Cadbury's Caramel from a 200g bar (24 chunks from a 28 chunk bar)
INSTRUCTIONS
  1. Preheat the oven to 180c and line a baking tray that's approx. 20cmx30cm and 3cm deep with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
  2. Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Or alternatively melt the chocolate in the microwave in 30 second increments, giving it a stir each 30 seconds. Then add the butter for the last 30 seconds to melt. Stir and leave to cool slightly.
  3. Whisk the eggs and sugar on medium until thick and creamy in a large bowl using a mixer or hand whisk. The mixture should leave a trail that sinks after a second or two when you lift the whisk.
  4. Slowly whisk again, and pour the melted chocolate butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
  5. When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
  6. Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
  7. Take the caramel bar out of the freezer and break into pieces. Distribute the pieces on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the caramel into the mixture slightly and place the tray in the oven.
  8. Cook for 25 minutes.
  9. Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.

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