Happy Valentine’s Day y’all. Not that I’m planning on doing anything exciting, probably just an evening of curling up with sticky, gooey brownies, bemoaning the end of War and Peace.
I’ve got major War and Peace withdrawal symptoms. My Sunday evenings just won’t be the same without those stunning costumes and James Norton’s brooding silhouette. The only cure for my BBC period drama-itis will probably be the eventual return of Poldark, but in the interim, brownies instead.
For the past year, A has gotten a huge hopeful grin on his face every time I suggest baking salted caramel brownies again. Unfortunately for him, talk has never turned into actual baking of the aforementioned brownies, until now. Behold, salted caramel heaven!
These are supposed to be a homemade version of Paul A Young’s famous salted caramel brownies from his veeerrrry expensive chocolate shop. I had the pleasure of finally sampling this illustrious brownie, and boy it was good. Mightily expensive at £5.95 a brownie but I can quite honestly say it was one of the most delectable brownies to have passed my lips.
The homemade version are a bit squidgier than the official version, and I can’t quite replicate the exact chocolate flavour – probably because Paul A Young uses a particularly fancy chocolate. I used a combination of Waitrose continential, and my stash of Valrhona. The recipe is pretty much lifted directly from Poires au Chocolat, this time I sprinkled on some white chocolate chunks before baking.
They are really rich brownies, so a small square goes a long way. They have a smooth, dense texture that with each mouthful slowly melts in the mouth, releasing an intense shot of chocolate and caramel flavour.
It’s maddeningly tricky photographing brownies (and in fact, most chocolate/brown baked goods) so they appear photogenic, but I think I just about managed to refrain from making them look like somebody scooped them up from the soil outside. I think my next bake will definitely have to be something iced and pretty! Got to get round to using my stash of flowery cupcake cases after all.
I don’t tend to bake especially for Valentine’s Day, but if you are feeling particularly romantically inclined, I’ve stuck a couple of luuurvely (haha) links underneath to dive into:
Felicity Cloake makes the perfect chocolate pots for two.
Date and rum cookies, just perfect for wooing and twoing.
If you want to get out and about, biscuit icing classes for two with the Biscuiteers.
Or if you’ve been on a January diet, and are still somehow managing to avoid all things biscuity and carb-filled, how about buying the love in your life this custard-cream cushion? 🙂