Once you make this you’re gonna wish you had an infinite supply. This recipe from a Tesco magazine worked so well that even my boyfriend (my biggest baking critic) wanted more, I was a bit nervous as most of my bakes either burn to a crisp or the texture is all wrong but when this worked perfectly I sent a picture to everyone I knew like it was my biggest life achievement, I only hope you feel the same haha!
200g Dark/Plain cooking chocolate
250g Golden Caster Sugar
100g Plain Flour
1tsp Baking Powder
50g Cocoa Powder/ Hot Chocolate Powder
For The Caramel
100g Granulated Sugar
1tsp Rum/bourbon/whiskey (optional)
60ml Double Cream
Pinch of Sea Salt
Step 1 is to make the caramel, don’t be scared! If I can make it right the first time then I promise that you can too.
Start by heating the sugar in a saucepan on medium-low heat for 12 minutes. I set one timer for the whole 12 mins and another every 2 minutes so that I could stir regularly so that the sugar didn’t burn.
Once the sugar has fully melted take it off the heat and quickly add the rum if you’ve chosen to and immediately stir in the butter (please don’t taste it yet it’ll be literally scolding hot!). Pour in your cream and add the sea salt still stirring so that it's all combined, now leave to cool for 20 minutes, this time I set a full 20 min timer and another timer every 5 minutes to stir the mixture.
Now preheat your oven to gas 4/ 180 degrees/ 160 degrees fan and grab a 22cm square baking tin, I actually used one a little bigger and although the squares were still good they could have been better, also if you can butter the tin enough you should be fine but I can’t be trusted so had to use foil (more eco-friendly than parchment paper). Put the butter and chocolate in a heatproof bowl to cook using a Bain-Marie method where you melt the ingredients over simmering water rather than just melting to hold texture and flavour, I used a small saucepan with the ingredients in perched over a larger one with the simmering water but a heatproof bowl placed over the water would be much easier, heat the mixture until melted but make sure the small bowl doesn’t touch the water otherwise it’ll be too hot!
Once the ingredients have melted, take off the heat and allow it to cool for 5 mins.
Now to make your brownie/traybake mixture. Mix together the eggs and caster sugar with an electric whisk until they’re light and fluffy then gently fold in the chocolate mixture until combined.
Then add flour, baking powder, cocoa powder/hot chocolate powder, and a little pinch of salt and mix until all combined, this should have a thick texture, great for pouring!
Now comes the fun part, tip half the mix into your tin and smooth it until evenly covers the tin. Spoon the caramel out on top until evenly over the first layer (here I tasted the caramel and found it was a little bitter, I think it's because of the rum so my friend suggested adding a good sprinkling of sea salt all over the caramel layer and it made the world of difference once baked), then add the remaining chocolate mixture on top of the caramel making sure it reaches all corners of the tin.
Bake it for 20-25 minutes on the middle shelf until set on top with a little jiggle inside (it will be cooked all the way through but the jiggle is the gooeyness!)
Now the hardest part…leave it for 15 mins to cool down before you slice it! Once it’s cool enjoy the chocolate gooey traybake with the ones you love, I also had some limes to use so I added a bit of grated lime zest to the top of the traybake just to make things a bit more interesting!
This is one of the yummiest things I’ve ever baked, I wish I could say we were able to hand them out to family and friends to try but the truth is it was all gone in 2 days!
I don’t think it’ll feel so technical once I’ve given it a go a few more times, there are a lot of ingredients involved and it could be a bit time consuming at first but 100% worth it as a treat or for a special occasion…personally, this will be my contribution to the Christmas buffet table this year!