This is a very tasty recipe from my cook book ‘The Weekend Chef: Easy Food for Lazy Days’. The inspiration came from my children’s weekly play dates after school. The girls like to feel special and a little grown up, so I allow them have a latte – not with coffee though – the milk is good for them! I also like to serve this at brunch instead of a strong coffee…
Caramel Latte with Fudge Brownie Bars
Makes 2 lattes and 12-14 brownie bars
for the fudge brownie bars:
150g caster sugar
150g dark chocolate, broken into pieces
100g self-raising flour, sieved
60g mini fudge pieces
for the caramel latte:
100ml boiling water
2 tbsp caramel-flavoured syrup
1 Preheat the oven to 180°C/fan 160°C/gas 4. Line a 20cm square baking tin with baking parchment.
2 To make the brownie bars, beat the eggs and sugar in a large bowl with a hand whisk until creamy and frothy. Melt the chocolate and butter in a bowl set over a saucepan of simmering water (bain marie) until smooth, taking care not to let the water touch the bottom of the bowl. Stir the melted chocolate into the egg mixture. Add the flour and fudge pieces and stir again. Pour into the baking tin, spreading evenly. Bake for 30–35 minutes, until just set. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. Peel back the parchment from the edges and cut the brownies into thin 3cm bars.
3 To make the lattes, heat the milk in a small pot and add the boiling water. Using a small hand-held milk frother, froth the hot milk. Pour the caramel-flavoured syrup into glasses or mugs. Pour the hot milk into the glasses and serve with the brownie bars.
Recipe from ‘The Weekend Chef: Easy Food for Lazy Days’ (published 2013 – Gill & Macmillan)