Brownie LayerIngredients:4 1/2 oz. bittersweet or unsweetened chocolate
6 oz. of unsalted butter
3 eggs
1-1/2 cup granulated sugar
2 tsp. pure vanilla
1/2 tsp. kosher salt
1 cup all-purpose flour
3/8 tsp. baking soda
Directions:
1. Melt 4 1/2 oz. of bittersweet or unsweetened chocolate with 6 oz. of unsalted butter in microwavable bowl for about 1 to 2 minutes until you can whisk it smooth. Set aside for a minute.
2. In another larger bowl, whisk 3 eggs together with 1 1/2 cups of granulated sugar. Add 2 tsp. of pure vanilla, 1/2 tsp. of kosher salt, and then whisk in the slightly cooled chocolate mixture.
3. After the chocolate/butter mixture is smooth, sift in 1 Cup of all-purpose flour and 3/8 of a tsp. of baking soda.
4.Pour the mixture into a greased ( I use Pam) 9 x 12 pan and bake for 20 minutes in a 325 degree convection oven, or 350 degrees in a regular oven.
Coffee Cream FillingAfter the brownies have cooled, spread this layer on.
Ingredients1-1/2 Tbsp. heavy cream
2 tsp. instant coffee crystal
3 Tbsp. unsalted butter 1 1/2 Cups of powdered sugar
Directions:
1. In a mixer, cream 1 1/2 Tbsp. of heavy cream with 2 tsp. of instant coffee crystal. Add more crystals for a more intense coffee flavor, or add coffee flavoring also. (I purchase a pretty strong pure coffee flavoring from Cook's Flavorings in Redmond, Wa., but I think the grocery store carries pure coffee flavorings as well.)2.When the cream and coffee are blended, add 3 Tbsp. unsalted butter, and 1 1/2 Cups of powdered sugar.
3. Whip until creamy, then spread onto the brownie layer.
Chocolate GanacheIngredients:1/3 cup of heavy cream
1-1/2 Cups semi-sweet chocolate
Directions:
In a microwavable bowl, heat 1/3 cup of heavy cream until it's bubbling hot (about 1 1/2 minutes in the microwave). Immediately add 1 1/2 Cups of semi-sweet chocolate to the cream and whisk until it's thoroughly creamed. Spread onto brownie/cream layers and chill until set. I put them into the freezer at the bakery for about 20 minutes.
Notes: These brownies are really user friendly. They cut nicely, and they actually keep for several days in a sealed bowl in the refrigerator.
6 oz. of unsalted butter
3 eggs
1-1/2 cup granulated sugar
2 tsp. pure vanilla
1/2 tsp. kosher salt
1 cup all-purpose flour
3/8 tsp. baking soda
Directions:
1. Melt 4 1/2 oz. of bittersweet or unsweetened chocolate with 6 oz. of unsalted butter in microwavable bowl for about 1 to 2 minutes until you can whisk it smooth. Set aside for a minute.
2. In another larger bowl, whisk 3 eggs together with 1 1/2 cups of granulated sugar. Add 2 tsp. of pure vanilla, 1/2 tsp. of kosher salt, and then whisk in the slightly cooled chocolate mixture.
3. After the chocolate/butter mixture is smooth, sift in 1 Cup of all-purpose flour and 3/8 of a tsp. of baking soda.
4.Pour the mixture into a greased ( I use Pam) 9 x 12 pan and bake for 20 minutes in a 325 degree convection oven, or 350 degrees in a regular oven.
Coffee Cream FillingAfter the brownies have cooled, spread this layer on.
Ingredients1-1/2 Tbsp. heavy cream
2 tsp. instant coffee crystal
3 Tbsp. unsalted butter 1 1/2 Cups of powdered sugar
Directions:
1. In a mixer, cream 1 1/2 Tbsp. of heavy cream with 2 tsp. of instant coffee crystal. Add more crystals for a more intense coffee flavor, or add coffee flavoring also. (I purchase a pretty strong pure coffee flavoring from Cook's Flavorings in Redmond, Wa., but I think the grocery store carries pure coffee flavorings as well.)2.When the cream and coffee are blended, add 3 Tbsp. unsalted butter, and 1 1/2 Cups of powdered sugar.
3. Whip until creamy, then spread onto the brownie layer.
Chocolate GanacheIngredients:1/3 cup of heavy cream
1-1/2 Cups semi-sweet chocolate
Directions:
In a microwavable bowl, heat 1/3 cup of heavy cream until it's bubbling hot (about 1 1/2 minutes in the microwave). Immediately add 1 1/2 Cups of semi-sweet chocolate to the cream and whisk until it's thoroughly creamed. Spread onto brownie/cream layers and chill until set. I put them into the freezer at the bakery for about 20 minutes.
Notes: These brownies are really user friendly. They cut nicely, and they actually keep for several days in a sealed bowl in the refrigerator.
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