CHOCOLATE FONDUE:

12 oz Dark chocolate (high quality)

8 oz cream

4 oz milk

2 Tbs. honey

2 Tbs. butter

1 Tbs. dark rum or cognac

1/2 tsp. salt

1 tsp. vanilla

Strawberries, bread or cake slices for dipping

Place all ingredients in a bowl over a large sauce pan of simmering water over low heat.  Allow the fondue to melt and stir occasionally until smooth.  Remove the fondue and place in a fondu pot (over a candle) or serve with skewered strawberries, bread or cake slices.IMG_0704

FUDGE BROWNIES from Chocolate Bliss

1 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

1 cup (2 sticks) butter (preferably unsalted European style, such as Plugra)

4 large eggs
1 tablespoon vanilla extract

1 tablespoon strong brewed coffee or espresso

1 cup brown sugar

1 1/2 cups sugar

1 cup broken walnuts or pecans

Sifted confectioners’ sugar, to dust (optional)

Preheat the oven to 350°F. Prepare a standard (13 by 9-inch) brownie pan by lining it with a sheet of parchment paper or lightly spraying the pan with cooking spray.

Sift together the flour, cocoa powder, and salt in a bowl, stir, then set aside.

Place the chocolate and butter together in a stainless steel bowl over a saucepan of simmering water and allow them to melt together.

In the bowl of an electric mixer fitted with the wire whip attachment, combine the eggs, vanilla, and coffee and mix on low speed until blended. Add half of the sugar, then mix on high. As the mixture becomes lighter, stop the mixer and add the remaining sugar. Whip until the mixture is smooth. Remove the bowl from the mixer and stir in the melted chocolate and butter. Add half the flour, fold in by hand, then add the rest of the flour and continue folding. Finally, fold in the nuts. Fold until the batter is smooth. Pour the batter into the prepared pan.

Bake for about 30 minutes. The cake will still be gooey in the center; the top and sides should be crispy. Allow the brownies to cool on a rack in the pan for about 30 minutes. Place the pan in the refrigerator for about an hour if possible to condense the moisture inside. Remove the pan from the refrigerator. Take a paring knife and run it around the sides of the pan, loosening the cake from the pan. Cover it with a sheet pan or large cutting board covered with parchment paper and flip it, allowing the brownie cake to gently fall onto the parchment paper. The cake will be upside down. Remove the baking pan, remove the parchment paper it baked on, then place a large cutting board over the cake, and flip it back over. Your cake is now right side up. You can slice the brownies into square or triangle shapes (SKINNY) and dust with confectioners’ sugar if desired.

Pile of moist brownies piled high on white plate, on white background.

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