Muse Food

Posted: April 9, 2011 in Uncategorized
Tags: , , , , , , , ,

So what’s been happening in my writing world this week?  Ummm…  well, last Sunday was SuperNOVA’s monthly crit group gathering, kindly hosted by David McDonald.  It was an intimate but productive affair.  The discussion was laced with controversy, partly inspired by the MTV top 100 Ultimate Groups countdown that was playing on the TV in the background (The Spice Girls and Bananarama rating higher than The Cure, Joy Division and Depeche Mode?  Say it aint’ so…) and partly by this blog post.  And there were muffins.  Outlandishly large muffins.

My current work in progress, a short story for the forthcoming Dean Drinkel-edited phobia themed anthology, is still… in progress.  I’ve been short on time and even shorter on motivation, but with two weeks of school holidays ahead of me, the former excuse doesn’t hold.

Maybe what I need is some good Muse Food.  Yes, I am well aware that a recipe stretches the definition of a writing-related blog post to breaking point.  Stop being so pedantic and make the brownies, already.

Caramello Brownie

150g butter

3 eggs

1 ½ cups sugar

150g dark chocolate

¼ cup flour

¼ cup cocoa

1 tsp vanilla essence

For the caramel:

55g butter

¾ cup sweetened condensed milk

1 tbsp golden syrup

Preheat oven to 180˚C.

Line a sponge roll tin with non-stick baking paper.

In a medium saucepan melt 150g butter.  Stir in sugar then remove from the heat and add the chocolate and vanilla.

Beat in the eggs one at a time then sift in flour and cocoa, mixing well after each addition.

To make the caramel, melt the 55g butter  in a small saucepan.  Add the condensed milk and syrup and stir until combined.  Remove from the heat.

Pour some of the chocolate mixture into a greased sponge roll tin then alternately pour in some of the caramel mixture so the two are randomly spread about the tin.   Continue until all of the mixtures are distributed in the tin.  Use a meat skewer to swirl the caramel into the chocolate mix.

Bake at 180˚C for around 30 minutes.  A knife inserted into the cake should come out clean but the texture should still be slightly fudgy.  Allow to cool before cutting.

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