The London Trip 2016

In the last couple of years I've always summed up my London trips in a blog post and I couldn't see a reason why not to continue with this tradition. Last week I flew across the sea to spend a few days in London with my sister. It was full of shopping, food and wandering across the street of this amazing city.

And yes, I took a lot of photos. My sister even got annoyed by how much photos I took of my food haha. When our meals arrived I would immediately grab my phone to take a snap of this perfect Instagram moment. At first she would wait, but after a couple of days she just started eating. I personally think this adds a lovely touch to the photo as long as she doesn't ruin the photo with peace signs - which she did too  haha - . 

I am planning to go back this summer to see and explore a lot more. I really want to go to Primrose Hill and Shoreditch and see what amazing secret treasures I can find there. A London haul is also on its way, but for now we at least have the pictures!

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My Chocolate Caramel Brownie Recipe

I found this recipe when I was 14 years old and 7 years later it's still one of my faves. I make it every single year for our annual family party and since that party was last Saturday I decided to share it with you all. It's not the healthiest brownie, but that's what brownies are for right?
They are one of the best things that you will taste and they are even better than my peanut butter fudge brownies that I made a couple of weeks ago. 

I believe the recipe was originally from Nigella Lawson, but in those 7 years I mixed it up quite a lot, so this is my version of the delicious Chocolate Caramel Brownie.

What do you need?

For the chocolate base

200g butter

50g cocoa powder

300g caster sugar

2 eggs

225g plain flour

For the hazelnut caramel layer

125g butter

1 x 397g tin condensed milk

2 tbsp. golden syrup

75g caster sugar

For the chocolate topping

200g dark chocolate

1 tbsp. sunflower or vegetable oil

Oven: 160C/325F/Gas 3

First, you melt the butter in a medium sized pan on a low heat. Stir in the cocoa powder, then the sugar and mix until smooth. Remove it from the heat and mix in the eggs. Now add in the flour and mix it until you get a dough.

Scoop the chocolate base in a greased thin and bake it in the oven for about 20-25 minutes. It's perfect when it's firm on top. When the chocolate base is all ready, you set it aside to cool. Then you can move on to the caramel layer.

Again, melt the butter in a medium sized pan over medium heat and add in the condensed milk, golden syrup and sugar. It's really important that you stir very well, so that the caramel doesn't burn. The caramel is perfect when it has a dark caramel colour and it has a thick consistency. This takes at least 15 minutes. After the caramel is perfect you remove it from the heat and spread it evenly on the chocolate base. Allow it to cool.

Then melt the chocolate via a Bain-Marie. When it's all melted you mix in the sunflower oil and pour it over the caramel layer. Now you need to leave it to cool down and after the chocolate is all set you can cut it. 

When the chocolate layer was still melted I added a little Christmas chocolate that we still had at our house. I thought it added just a little extra something. So feel free to add whatever you fancy.

I hope you like this recipe just as much as I do and please let me know if you made it. I would love to know what you think of it! 

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