Chewy Chocolate Brownies

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I was a long time experimenting with brownie recipes before finally being happy with this one. What I love about these brownies is that you can use whatever type of chocolate you like and end up with a completely different finished product. I have made this recipe using both caramel chocolate and orange chocolate aswel as plain chocolate.

Ingredients

300g chocolate
225g margarine
3 tbsp golden syrup
3 eggs
225g light brown sugar
75g self raising flour
50g ground almonds
200g chocolate chips (if I make standard chocolate brownies I put in 100g of milk chocolate chips and 100g of white chocolate chips)
150g chopped nuts of your choice (optional)

Method

1. Preheat the oven to 200°C. Line a baking tray with grease proof or parchment paper.
2. Place the margarine and golden syrup in a bowl over a pot of simmering water and melt until combined.
3. Break the chocolate and add it to the margarine and golden syrup mixture. Stir occasionally until it has melted.
4. Meanwhile, beat the eggs and sugar together in a mixing bowl, then beat in the melted chocolate mixture.
5. Stir in the flour, ground almonds, chocolate chips and nuts if you are using them.
6. Pour the mixture into the baking tray and place it into the oven to cook for approximately 40 minutes. The top and edges should be firm but soft and almost gooey underneath. Keep an eye on it as it cooks as the outsides can tend to burn easily. If this begins to happen, turn down the heat or cover the tray loosely with tin foil.

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Caramel Squares

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I love caramel squares but I don’t make them too often because they are a little bit time consuming. However, I made these recently for a good friend of mine who is slightly obsessed with them. She has gone abroad working for the year so for her goodbye tea-party she requested I make her these caramel squares. This is a simple enough recipe but just be sure to keep stirring the caramel, you would be surprised at how quick it can burn!

Ingredients

300g chocolate

For the base:
200g margarine
100g caster sugar
60g light brown sugar
250g plain flour

For the caramel:
50g margarine
50g light brown sugar
200ml condensed milk

Method

1. Preheat the oven to 180°C.
2. Beat the margarine and the two types of sugar together in a bowl. Add the flour and bring the mixture together using your fingertips. Alternatively you could use an electric mixer.
3. Press the mixture into a lined baking tin and place it into the oven for 20 – 30 minutes or until golden brown in colour.
4. Meanwhile, place the margarine, sugar and condensed milk into a saucepan and heat it gently, stirring continuously until all the ingredients have combined. Gradually bring the mixture to the boil and keep stirring until it has thickened. (The stirring is so important as it can burn extremely easily!)
5. Pour the caramel over the biscuit base and leave it to cool and set.
6. When it has set, melt the chocolate in a bowl over a pot of simmering water and spread it over the caramel.

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